Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Curry Recipe – Authentic Indian Tamarind & Spice Blend

Introduction

Oh, jackfruit seeds! They’re often tossed aside, aren’t they? But trust me, these little gems are a treasure trove of flavour and nutrition. I remember my grandmother always making this curry – she’d never let a single seed go to waste. It’s a taste of home, a comforting blend of tangy tamarind and warm spices. And honestly, it’s so much easier to make than you might think! Let’s dive into this delicious jackfruit seed curry recipe.

Why You’ll Love This Recipe

This jackfruit seed curry isn’t just delicious; it’s a fantastic way to reduce food waste and explore a unique ingredient. It’s packed with flavour, naturally vegan, and surprisingly satisfying. Plus, the aroma while it’s cooking is simply divine! You’ll love how easily it comes together, and how much everyone enjoys this slightly unusual, yet incredibly tasty dish.

Ingredients

Here’s what you’ll need to create this flavourful curry:

• 1 cup Jackfruit seeds
• 1 medium Onion, finely chopped
• 1 medium Tomato, finely chopped
• 1 tbsp Ginger garlic paste
• 1 small lemon-sized Tamarind
• ½ tsp Turmeric powder (haldi)
• 1 tsp Chilli powder
• Salt to taste
• ½ cup Water
• 2 tbsp Coconut oil
• 1 tsp Mustard seeds
• 5 Shallots, sliced
• Sufficient Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Jackfruit Seeds: A Nutritional Powerhouse & Regional Uses

Jackfruit seeds are incredibly versatile. They’re a good source of protein, fiber, and B vitamins. In South India, they’re often roasted and eaten as a snack, or used in curries like this one. Make sure you source seeds from a ripe jackfruit.

Tamarind: Varieties & Flavor Profiles

Tamarind adds that signature tangy flavour. I prefer using the whole fruit as it gives a more complex taste, but tamarind paste works in a pinch (see FAQs!). There are different varieties of tamarind – some are sweeter, some more sour. Adjust the quantity to your liking.

Spice Blend: The Heart of South Indian Curry

Turmeric and chilli powder are staples in South Indian cooking. Feel free to adjust the chilli powder to control the spice level. A good quality chilli powder makes all the difference!

Coconut Oil: Traditional Choice & Alternatives

Coconut oil lends a beautiful aroma and flavour to this curry. If you don’t have coconut oil, you can use vegetable oil, but the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the jackfruit seeds, chopped onion, chopped tomato, ginger garlic paste, tamarind, turmeric powder, chilli powder, salt, and water in a pressure cooker. Give everything a good mix to make sure the spices are evenly distributed.
2. Now, pressure cook on high heat until you hear 3 whistles. This usually takes about 10-15 minutes.
3. Reduce the heat to low and let it simmer for another 25-30 minutes. This allows the flavours to really meld together.
4. Once the cooking time is up, let the pressure release naturally. Don’t try to force it open!
5. When the cooker is cool, open it and give the mixture a good stir. You want everything to be nicely blended.
6. In a separate pan, heat the coconut oil over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready.
7. Add the sliced shallots and curry leaves to the pan. Sauté them until they turn golden brown and fragrant. This tempering (or tadka) is key to the flavour!
8. Pour the tempering over the cooked jackfruit seed curry and mix well. The sizzle and aroma are incredible!
9. Serve hot with steamed rice or your favourite Indian flatbreads.

Expert Tips

• Don’t skip the simmering step! It really deepens the flavour.
• If the curry is too thick, add a little more water.
• For a richer flavour, you can add a tablespoon of grated coconut along with the tempering.

Variations

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Spicy)

Adjust the amount of chilli powder to suit your taste. Start with ½ tsp for a mild curry and increase from there. My family loves it quite spicy, so I usually add a full teaspoon!

Regional Variations (Kerala, Tamil Nadu, Karnataka)

• Kerala: Add a pinch of asafoetida (hing) to the tempering for a unique flavour.
• Tamil Nadu: Use a slightly sweeter variety of tamarind.
• Karnataka: Add a handful of chopped coriander leaves at the end.

Festival Adaptations (Onam, Pongal)

This curry is often made during Onam and Pongal festivals in South India. It’s a great addition to the festive spread!

Serving Suggestions

This curry is best served hot with:

• Steamed rice – a classic pairing!
• Roti or chapati – perfect for soaking up the delicious gravy.
• Dosa – a South Indian favourite.
• A side of yogurt or raita to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

What are jackfruit seeds and are they safe to eat?

Yes, jackfruit seeds are perfectly safe to eat! They’re a nutritious and delicious ingredient, especially popular in South Indian cuisine.

How do I properly prepare jackfruit seeds before cooking?

Boil or pressure cook the seeds until they are tender. Then, remove the outer skin before using them in this curry.

Can I use pre-made tamarind paste instead of the whole fruit?

Absolutely! Use about 2-3 tablespoons of tamarind paste. Adjust to taste.

What is the best type of rice to serve with this curry?

Basmati rice or any short-grain rice works beautifully.

How can I adjust the consistency of the curry?

Add more water for a thinner curry, or simmer for longer to thicken it.

Can this curry be made ahead of time?

Yes, you can make it a day ahead. The flavours will develop even more overnight! Just reheat gently before serving.