Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Curry Recipe – Authentic Kerala Style with Coconut

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, especially when transformed into this incredibly comforting Kerala-style curry. I remember my grandmother always making this – the aroma would fill the entire house, and it was always the first dish to disappear at the table. It’s a bit of a labour of love, but honestly, the results are so worth it. You’ll be amazed at how delicious something often considered waste can be!

Why You’ll Love This Recipe

This jackfruit seed curry (Chakka Kura, as it’s known in Malayalam) isn’t just delicious; it’s a celebration of Kerala cuisine. It’s packed with flavour, wonderfully textured, and surprisingly easy to make once you get the hang of it. Plus, you’re using every part of the jackfruit – how cool is that? It’s a fantastic way to experience authentic South Indian flavours and impress your friends and family.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 20-25 jackfruit seeds
• 10 shallots
• ¼ cup grated coconut
• 1 tbsp garlic paste
• ½ tsp crushed chilli flakes
• ½ tsp chilli powder
• ½ tsp Kashmiri chilli powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp fennel seeds
• 1 tsp black pepper powder
• Salt to taste
• ¾ cup water (approx. 180ml)
• 1 tbsp coconut oil
• 1 tsp mustard seeds
• 7-8 curry leaves

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure everything comes together perfectly!

Jackfruit Seeds: A Nutritional Powerhouse

Don’t underestimate these! They have a slightly sweet, starchy flavour when cooked. You can usually find them inside a ripe jackfruit, or sometimes at Asian grocery stores. Make sure they’re fresh and firm.

Shallots: Regional Variations & Flavor Profile

Shallots are key to that authentic Kerala flavour. They’re milder and sweeter than regular onions. If you can’t find shallots, you can substitute with a small red onion, but the flavour won’t be quite the same.

Spices: The Heart of Kerala Cuisine (Chilli Flakes, Kashmiri Chilli Powder, Fennel Seeds)

Kerala cuisine is all about the spices!
* Chilli flakes add a lovely heat.
* Kashmiri chilli powder gives a beautiful red colour and a mild, fruity flavour.
* Fennel seeds bring a subtle anise-like sweetness that balances the spice. Don’t skip them!

Coconut: Fresh vs. Dried – Understanding the Difference

Traditionally, fresh grated coconut is used. But if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just remember that fresh coconut has a more vibrant flavour.

Coconut Oil: Traditional Cooking Medium & Health Benefits

Coconut oil is the star of South Indian cooking. It adds a distinct aroma and flavour. It’s also healthier than many other cooking oils!

Step-By-Step Instructions

Alright, let’s get cooking!

First, prepare the jackfruit seeds. Pressure cook them with half the shallots (roughly chopped), grated coconut, garlic paste, all the spices (chilli flakes, chilli powder, Kashmiri chilli powder, coriander powder, turmeric powder, fennel seeds, pepper), and water for 3 whistles. Then, reduce the heat and simmer for about 30 minutes, or until the seeds are tender. Don’t forget to adjust the salt to your liking.

While the seeds are simmering, let’s get the tempering ready. Heat the coconut oil in a separate pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the remaining shallots and fry until they turn golden brown and crispy. Finally, toss in the curry leaves and sauté for a few seconds until fragrant.

Now for the magic! Gently combine the cooked jackfruit seed mixture with the tempered spices. Simmer for another 5 minutes, allowing all those beautiful flavours to meld together.

Serve warm with a generous helping of rice. It’s heavenly.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

Achieving the Right Texture for the Seeds

The key is to cook the seeds until they’re tender but still hold their shape. Overcooking will make them mushy.

Balancing Spice Levels in Kerala Cuisine

Kerala cuisine is known for its spice, but it’s all about balance. Feel free to adjust the amount of chilli powder and flakes to suit your preference.

The Importance of Tempering Spices (Mustard Seeds & Curry Leaves)

Tempering (or ‘tadka’) is crucial! It releases the essential oils in the spices, creating a depth of flavour that you just can’t get otherwise.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your coconut oil doesn’t contain any hidden animal products.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the chilli powder and flakes to ¼ tsp each.
• Medium: Stick to the original recipe.
• Hot: Add an extra ¼ tsp of chilli flakes or a pinch of cayenne pepper.

Regional Variations within Kerala

Different parts of Kerala have slightly different takes on this curry. Some people add a squeeze of lime juice at the end for extra tang.

Festival Adaptations (Onam, Vishu)

This curry is often made during festivals like Onam and Vishu as part of the elaborate sadya (feast).

Serving Suggestions

This jackfruit seed curry is best served with:

• Steaming hot rice (Kerala Matta rice is traditional!)
• A side of papadums
• A simple vegetable stir-fry

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.

FAQs

Got questions? I’ve got answers!

Are jackfruit seeds safe to eat?

Yes, absolutely! They’re perfectly safe to eat when cooked properly.

How do I know when the jackfruit seeds are cooked properly?

They should be tender enough to pierce easily with a fork, but still hold their shape.

Can I use pre-cooked jackfruit seeds for this recipe?

You can, but the texture won’t be quite as good. If using pre-cooked seeds, reduce the pressure cooking time to just a few minutes to allow the flavours to meld.

What is the best type of coconut oil to use?

Virgin coconut oil is the best choice for its flavour and health benefits.

Can this curry be made ahead of time?

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