As Jackfruits are bigger in size so are their seeds.We all love to eat this fruit but throw away its seeds without knowing its nutritive value.They are rich in proteins.
The Jackfruit seeds are edible and are used to make various delicious dishes.The Jackfruit seeds are fire roasted then seasoned with salt,pepper or chilli powder and served as snack.
When the jackfruit season is on do try this Jackfruit seed curry / Palakottai poriyal and never dispose the seeds.
Do check my recipe on Jackfruit payasam.
PREPARATION TIME:10 MINS
COOKING TIME:15 MINS
10 jackfruit seeds
1 onion ( chopped )
Few curry leaves
Few coriander leaves
1/4 tsp turmeric powder
Salt to taste
Water as required
4 cloves garlic
1 tbsp grated coconut
1 green chilly
An inch of ginger
1/2 tsp mustard seeds
1/2 tsp urad dhal
Remove the outer most white coloured layer from the jackfruit seeds.
Chop them into two pieces and pressure cook for 5 whistles with turmeric powder,then simmer the flame to low and cook for 5 more mins.
Grind the items under ‘to grind column’ with 1/4 cup of water.
Heat oil in a pan,add mustard seeds,urad dhal and let it splutter.Then add the onions,curry leaves and saute for a min on low flame.
Now add the ground mixture by filtering through a strainer and let it boil on medium flame.
Add the cooked jackfruit seeds and reduce the flame to low.
Add pepper and cook on low flame until the curry thickens.Finally add the chopped coriander leaves and switch off the flame.
Serve the Jackfruit seed curry with steamed rice,sambar or paruppu.
The seeds need two days to dry to remove the outer white coloured layer.
Cook the seeds without salt because it will take more whistles to cook if salt is added before.So,add the salt later.