I made an attempt to make a dish with the seeds of Jack Fruit. Summer is the month when we get plenty of Jackfruits. Everyone in our family loves to eat the ripened Jackfruit. This season we bought a lot of jackfruits. I could not see all the seeds go to waste. So I tried to make a dish with the seeds of the jackfruit. And it resulted in a very tasty dish.
Palakottai (Seeds of the Jackfruit) – 25 to 30 Nos
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Fenugreek Seed – ¼ tsp
Urad Dal (Black Gram) – 1 tsp
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Tomatoes (Medium sized) – 2 (finely chopped)
Onion – 1 (cut into thick slices)
Red Chilli Powder – 1 tsp
Coriander Seed Powder – 2 tsp
Cumin Seed Powder – ½ tsp
Turmeric Powder – ¼ tsp
Tamarind – 1 small lemon sized ball
Soak the Tamarind in water and extract the juice for use.
Make a small slit on the outer skin of the Jack Fruit Seeds. Cook them in a pressure cooker with little Salt and water for 3 to 4 whistles in medium flame till the seeds become soft. Allow them to cool. Peel off the outer skin. Cut each seed into two pieces horizontally. .
Heat the Oil in a pan. Add the Fenugreek Seeds and Mustard Seeds. Add the Urad Dal. When the Dal turns pink, add the Curry Leaves.
Add the sliced Onion, Asafoetida and Salt. Stir cook till the Onion becomes translucent.
Add the Tomatoes, Red Chilli Powder, Turmeric Powder, Coriander Seed Powder and Cumin Seed Powder. Mix well. Add 2 to 3 tbsp of water. Cover and cook till the Tomatoes become soft.
Add the boiled Jack Fruit Seeds and a cup of water. Add the Tamarind Juice. Mix well. Adjust Salt.
Add more water as per the consistency required.
When it comes to a boil, cover the pan and simmer for 5 to 6 minutes in low to medium flame.
Transfer to a serving bowl.
Wash well and dry the Jack Fruit Seeds in sun light for a day or for 2 days in room temperature. If cracks appear on the skin, they can be boiled as they are. If not, make a small slit on the outer skin before boiling them.