I tried many recipes using Jackfruit Seeds and some of them turned out to be great tasty dishes. The seeds which are generally thrown away have a lot of nutritious values. So, I tried to use them in making different dishes like SPICY JACKFRUIT SEED FRY, etc. Here let us see how to make one more such tasty dish. This Masala Poriyal is one of my favorites. It can be served as a side dish with Sambar Rice and they make a good combination.
Ingredients:
To Roast and Grind:
Coriander Seed – 1 tsp
Fennel Seed (Saunf) – ¼ tsp
Cashews – 6 to 8
Peanuts – 1 tbsp
Whole Red Chilli – 2
Other Ingredients:
Jack Fruit Seeds – 1 ½ cups
Oil – 2 tbsp
Fennel Seed (Saunf) – ¼ tsp
Red Chilli – 2 (broken)
Onion – 1 (chopped)
Ginger Garlic Paste – 1 tsp
Tomato Medium Sized – 1 (chopped)
Red Chilli Powder – ¾ tsp
Turmeric Powder – 1 pinch
Salt – to taste
Chopped Coriander Leaves – 1 tbsp
Method:
Give a vertical slit to each Jackfruit Seed. Or a slanting cut. Remove the thin skin and discard.
Pressure cook the skinned Jack Fruit Seeds with a pinch of Salt and two tbsp of water for 3 to 3 whistles till the Seeds become soft.
Chop them into pieces when it cools down. Keep aside.
Dry roast all the ingredients in “To roast and grind“ column in low flame till all the ingredients are roasted well.
Allow them to cool. Grind them all together to coarse powder. Keep aside.
Heat the Oil in a pan. Add fennel seeds (saunf) and red Chillied. Roast them for a few seconds in the oil. Add the Onion. Stir fry for a minute.
Add Ginger Garlic Paste and roast for a minute till the raw flavor goes away.
Add Tomato, Chilli Powder, Salt and the Turmeric Powder. Add the boiled and chopped Jackfruit Seeds. Stir well. Add 2 tbsp of water and mix well. Simmer them for 2 to 3 minutes. Keep tossing in between.
Add the powdered powder to it. Mix well and cook for 2 to 3 minutes till it becomes a roasted dish.
Add the chopped Coriander Leaves. Mix well.
Transfer to a serving bowl.
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