Jackfruit seeds curry, Sri Lankan way

Jackfruit seeds have many health benefits. The proteins and other vital micronutrients in the seeds are known to keep skin diseases at bay. The iron in the seeds boosts blood health and even treats anaemia – which is one major concern, especially for women.

The seeds, which taste like potatoes when boiled, are also good for the eyes. According to traditional medicine, powdered jackfruit seeds can treat constipation and other digestive issues. The seeds are also rich sources of dietary fiber, which makes them important for digestive health. The seeds contain vitamin A, a nutrient known to boost vision health. The seeds might also prevent cataracts and macular degeneration.

After enjoying my favourite fruit I never throw away the seeds. We make thoran and aviyal in Kerala and my husband is fond of those dishes. This time I wanted to try some different preparation and decided to go the Sri Lankan way. And it turned out amazing. I served it for a friend who visited. He liked it so much that he took the recipe from me before leaving!

Ingredients:

20 nos. Jackfruit seeds

1 medium sized onion sliced

1 sprig curry leaves

Salt to taste

¾  cup coconut milk

Spices to dry roast:

1 tsp red chili powder

¼ tsp turmeric powder

1 tsp coriander powder

½ tsp garam masala powder

1 inch Piece of cinnamon

1 tsp mustard seed

1/2 tsp fenugreek seeds

To grind:

3 tbsp grated coconut

1 tsp raw rice

Instruction:

-          Wash and pressure cook jackfruit seeds for 8 minutes, after hitting them with a pounding stone to crack the skin so that it will be easy to remove the skin after cooking. Drain and allow them to dry, remove the skin and cut vertically into four pieces.

-          Dry roast the spices and keep aside

-          Now dry roast grated coconut together with raw rice until it turns golden brown, stirring continuously. Grind this toasted coconut and rice with a little water into a fine paste.

-          Take the cut jackfruit seeds in a pan, add the roasted spices, sliced onion, curry leaves, salt and coconut milk, and mix well. Cook for about six minutes till the onion is cooked.

-          Mix in the ground coconut and simmer for 3-4 minutes.

-          Serve with chapatis or steamed rice and dal.