Warm, richly spiced, and built for a satisfying meal, Jackfruit Seeds Kurma Curry is a Indian main made with simple everyday ingredients in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. Chop each jack fruit seed to half or quarters. Peel off the white skin.
  2. Scrapping off the brown skin is optional. It can be scraped off with a knife if you prefer.
  3. Rinse the seeds and boil them till tender in enough water. Drain the water and set them aside.
  4. 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

  1. Pour oil to a hot pan and add cumin & curry leaves (or bay leaf).
  2. Once the seeds crackle, add ginger garlic paste. Saute till it turns aromatic.
  3. Add chopped onions, slit green chilies and fry till the onions turn golden.
  4. Saute jack fruit seeds, turmeric, garam masala and red chili powder for about 2 mins.
  5. Add the coconut paste and fry for another 3 minutes.
  6. If using add the tamarind paste, salt and water just enough to cover the seeds.
  7. Cover and cook jackfruit seeds curry on a low flame for 5 to 8 minutes or till you see traces of oil on top.
  8. 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.