Jackfruit Seed Curry

It's a seasonal dish. We always get to eat this when we visit our grandparents. The creaminess from the coconut and the tanginess from the raw mangoes gives it a distinct taste. It's a soothing and mild gravy. You can add drumsticks as well as dry prawns to make this gravy.

Preparation time : 20-25 minutes
Cooking time : 15-20 minutes


Ingredients :

Jackfruit seeds : 3 cups
Green chillies : 2, slit
Salt : as required
Water : 1.5 cups
Coconut grated :  1 cup
Turmeric powder : 1/2 tsp
Red chilli powder : 1 tsp
Raw mango : 1, diced


For the seasoning :

Mustard seeds : 1 tsp
Dry red chillies : 3
Shallots : 6, finely sliced
Coconut oil : 1 tbsp
Curry leaves : 1 sprig

Method :

1. Wash, clean and remove the skin of the seeds. Cut into thin stripes. Grind the grated coconut along with 1/4 tsp of turmeric to a very fine paste.

2. In a pan add 1.5 cups of water add the jackfruit seed pieces. To it add the salt and slit green chillies. Cover and cook for 10 mins or till the pieces are almost done.

3. Add the turmeric and red chilli powders, mix well. Also add the raw mango pieces and cover and cook on medium heat. The mango pieces cook fast.

4. When the mango pieces are soft, slowly add the ground coconut paste and mix well. When it starts to bubble at the sides take off from heat. Transfer to a serving bowl and keep aside.

5. In a small kadai, heat oil. When hot add the mustard seeds. When they stop spluttering add the broken red chillies, shallots and curry leaves. Give it a good shake and pour the seasoning on the top of the made gravy.

6. Serve hot with boiled rice.