Delicious curry made with jackfruit seeds, spices, coconut and poppy seeds. It is served with flavoured rice or roti.
Recipe Snapshot
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: 45 minutes
- Yield: 4
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 cup jackfruit seeds (chopped)
- 1 cup onions (finely chopped)
- 1 green chili (slit)
- 1½ teaspoon Ginger garlic paste
- 1 bay leaf (or 1 sprig curry leaves)
- ½ teaspoon cumin (or shahijeera)
- 2 tablespoons Oil
- 1 teaspoon Garam masala powder
- ¼ tsp Red chili powder
- ¼ teaspoon turmeric
- ½ to ¾ teaspoon Salt (as needed)
- 1 tbsp tamarind paste (or lemon juice (optional))
- ¼ cup coconut (or ½ cup coconut milk)
- 2 tbsps poppy seed (or fried gram)
Method
Preparation
- Chop each jack fruit seed to half or quarters. Peel off the white skin.
- Scrapping off the brown skin is optional. It can be scraped off with a knife if you prefer.
- Rinse the seeds and boil them till tender in enough water. Drain the water and set them aside.
- Dry roast the poppy seeds on a low heat until crunchy. Cool and make a fine powder in a blender. Add coconut to the same blender and make a smooth paste with little water
How to make jackfruit seeds curry
- Pour oil to a hot pan and add cumin & curry leaves (or bay leaf).
- Once the seeds crackle, add ginger garlic paste. Saute till it turns aromatic.
- Add chopped onions, slit green chilies and fry till the onions turn golden.
- Saute jack fruit seeds, turmeric, garam masala and red chili powder for about 2 mins.
- Add the coconut paste and fry for another 3 minutes.
- If using add the tamarind paste, salt and water just enough to cover the seeds.
- Cover and cook jackfruit seeds curry on a low flame for 5 to 8 minutes or till you see traces of oil on top.
- Serve the curry with rice or roti.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.