I have already posted some recipe using Jackfruit Seeds – Spicy Jackfruit Seed Fry, Palakottai Sambar, Palakottai Kara Kozhambu, Palakottai Vadai etc. Summer is the season for Jackfruits. Whenever I get the chance, I try to incorporate jackfruit or it seeds in different recipes through summer. Below is a stir fried dish commonly known as Palakottai Thoran in the Kerala Region.
Boiled, Peeled, finely chopped Palakottai – 1 cup
Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Cumin Seed – ½ tsp
Curry Leaves – from 1 twig
Grated Coconut – ½ cup
Shallots (Sambar Onion) – 4 (chopped)
Green Chillies – 3 (or according to taste)
Crush coarsely the grated Coconut, Green Chillies and Shallots together without adding any water.
Heat the Oil in a pan. Add Mustard Seeds and Cumin Seeds and allow them to crackle. Add the Curry Leaves. In another few seconds, add the crushed Coconut, Green Chillies and Shellots. Stir them for a minute.
Add the boiled and chopped Jack Fruit Seeds and stir them for 3 to 4 minutes in low to medium flame.
Transfer to a serving bowl.
Serve with Dal Rice, Sambar Rice, Rasam Rice etc
How to prepare the Jackfruit Seeds for these kind of recipe:
Wash and rinse the Jackfruit Seeds and dry them in shade for two to three days. Cracks will start appearing on the skin of the seeds. If not, make a slit on the skin carefully since the Seeds are slippery. This is required so that you can peel off the skins easily after cooking them in the pressure cooker.
Cook the seeds in the pressure cooker for 4 to 5 minutes with required water and a little salt. Once the steam cools off, take out the Seeds and peels off the skins. Now, cut the seeds into required shape and sizes.
Wash and rinse the Jackfruit Seeds and dry them. Cut them vertically into two. The seeds are slippery and so, cut them carefully. Cook the cut pieces in a pressure cooker with water and a little salt for 4 to 5 whistles. Once it cools down, take out the seeds, peel off the skins and cut them into required shape and sizes.