Munch on the Jack of all Seeds


https://www.deccanherald.com/living/munch-jack-all-seeds-687268.html

Jackfruit seeds are potent with proteins and micro nutrients and can be an antidote to a host of conditions like anemia, skin problems, varicose veins and poor eyesight when ingested on a regular basis. One of the easiest ways to consume them would be to roast or boil them like peanuts and eat them as a snack.  Or you could add them to your Sambhar like other vegetables. The more elaborate way would be to turn them into some delectable dishes.

NOTE: When using jackfruit seeds for cooking ensure that you wash the seeds and dry them in the shade for a couple of days. The outer skin will start flaking making it easier to peel them and also to get rid of the fruity smell that has gone bad. Soak the peeled seeds in hot ater for ten to fifteen minutes before cooking it.

 

Jackfruit Seeds Baath

Ingredients

Jackfruit seeds 20

Washed and cut methi 2 cups,

Grated coconut 1 cup,

Tomato puree 1 cup

Soaked moong dhal 1 cup

Coriander seeds 3 teaspoons

Cumin seeds 2 teaspoons

Channa dhal 2 teaspoons

Lime juice 2 tablespoons

Turmeric powder 1 teaspoon

Red Chilli 6

Mustard 1 teaspoon

Hing 1/2 teaspoon

Cooking oil 2 teaspoons

Fresh coriander 2 sprays

Curry leaves

Salt 2 teaspoons

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Roast the coriander seeds, cumin seeds, channa dhal and red chillies using very little oil and grind them into a fine powder.
  • Heat two tablespoons of oil in a pan and add the mustard and hing till they spatter.
  • Add the washed and cut coriander spray, curry leaves to the seasoning.
  • Add some more oil and then add the cooked and diced seeds, cut methi leaves, grated coconut, tomato puree, soaked moong dhal, turmeric and salt to the pan and cook well.
  • Remove the pan from the fire and add the lime juice to the same.
  • You can mix this mixture with pre-cooked rice. You could add a dollop of ghee to improve the flavour.
  • Jackfruit seeds baath can be served with pacchadi and pappad.

 

 

 Jackfruit seeds Podimas

Ingredients

Raw Jackfruit seeds 12

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies  4

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Toor Dal 1teaspoon

Urad dal 1 Teaspoon

Cooking Oil 1 Tablespoon

 

Method

 

  • Pressure cook the Jackfruit seeds with minimal water, wait for it to cool and peel off the skin.
  • Heat the oil and roast the Hing channa dal, urad dal , toor dal and red chilies.
  • Grind the roasted ingredients very coarsely, toss in the cooked Jackfruit seeds and the rest of the ingredients and run it for a minute in the food processor.
  • Remove the contents and help it to disintegrate with a blunt ladle.
  • Serve Podimas with hot rice and a raitha of your choice.

 

Jackfruit seeds Curry

Ingredients

Raw Jackfruit seeds 12

Grated Coconut 1 cup

Tamarind extract 1 table spoon

Turmeric powder 1 teaspoon

Salt 2 Teaspoons

Hing– ½ teaspoon

Red chillies 4

Garlic 4 (optional)

Curry Leaves 1 Spray

Channa Dal 1 teaspoon

Urad dal 1 Teaspoon

Coriander seeds 1 tablespoon

Cumin seeds 1 teaspoon

Mustard 1 teaspoon

Cooking Oil 2 Tablespoons

Method

  • Skin the Jackfruit seeds pressure cook using very little water and slice them.
  • Marinate the cooked Jackfruit seeds in tamarind extract mixed with salt, turmeric powder and Hing for ten minutes.
  • Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves with very little oil and grind the

ingredients finely.

  • Take a heavy weight pan, add a tablespoon of oil and heat the same and spatter the mustard in it.
  • Add the marinated Jackfruit seeds to the pan and sauté it for a while.
  • Add the ground ingredients and sauté the same with the rest of the oil.

 

  • When the curry appears golden brown, add the grated coconut and mix it well before turning off the fire.
  • This curry can be served as a side dish with rice or roti.

 

Jackfruit Seeds Gravy

Ingredients

Jackfruit seeds 12

Washed and cut green chillies 100 grams

Peeled and cut ginger 100 grams

Tamarind 50 grams

Channa dal 50 grams

Sesame seeds 25  grams

Methi seeds 25  grams

Black pepper 1 teaspoon

Mustard 1 teaspoon

Hing 1 teaspoon

Turmeric powder ½ teaspoon

Cooking oil 3 tablespoons

 

Salt 2 teaspoons

 

Method

  • Pressure cook the jackfruit seeds using very little water allow them to cool, skin them and dice them.
  • Soak the tamarind in warm water for an hour and extract a thick juice.
  • Roast the sesame seeds and the methi seeds separately till they become golden brown without adding any oil. Then grind them into a fine powder.
  • Heat oil in a large pan and add the mustard, channa dal, turmeric powder and Hing.
  • Add the cut chillies and ginger in the pan and fry them for a minute or so on slow fire.
  • Add some more oil and sauté the cooked and diced seeds
  • Pour the tamarind extract into the contents of the pan and add salt.
  • Allow the mixture to simmer and then pour the sesame powder and the methi powder into the gravy.
  • Attend to the ingredients in the pan from time to time, to prevent it from burning at the bottom.
  • Once the ingredients are cooked well, allow the gravy to cool and store it in an air-tight container.
  • This gravy can be served as a side dish like any other pickle.

 

 

 

 

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