Last Updated on 6 months ago by Neha Deshmukh

Jackfruit Seed Curry Recipe – Mango & Coconut South Indian Style

Introduction

Oh, jackfruit seeds! They’re often tossed aside, aren’t they? But trust me, these little gems are a treasure trove of flavor and nutrition. I remember my grandmother always making something delicious with them – nothing ever went to waste in her kitchen! This Jackfruit Seed Curry, bursting with the tang of mango, the richness of coconut, and a lovely South Indian spice blend, is a tribute to her resourcefulness. It’s a dish that’s both comforting and exciting, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another curry; it’s a celebration of simple ingredients transformed into something truly special. It’s surprisingly easy to make, even if you’ve never worked with jackfruit seeds before. Plus, it’s a fantastic way to reduce food waste and explore a unique, often-overlooked ingredient. The combination of sweet mango, spicy chilies, and creamy coconut is just chef’s kiss!

Ingredients

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

• 15 jackfruit seeds
• 1 green mango
• 1 green chili
• ?? cup coconut (approximately 150-200g)
• 3 red chilies
• ?? teaspoon cumin seeds (approximately 1 tsp)
• ?? teaspoon turmeric powder (approximately 1 tsp)
• ?? teaspoon mustard seeds (approximately 1 tsp)
• 2 cloves of garlic
• 3 pearl onions
• ?? teaspoon salt (approximately 1 tsp, adjust to taste)
• 3 cups water
• 1 tablespoon coconut oil
• 2 sprigs curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Jackfruit Seeds: A Nutritional Powerhouse

Don’t be intimidated by jackfruit seeds! They’re packed with protein, fiber, and minerals. You can usually find them inside a ripe or unripe jackfruit. If you can’t find fresh ones, sometimes you can find them pre-packaged in Indian grocery stores.

Coconut: Fresh vs. Dried – Choosing the Right Kind

Fresh coconut is amazing if you can get it. The flavor is unbeatable. But good quality desiccated coconut works beautifully too. If using desiccated, you might need a little extra water when grinding the paste.

Spices: The Heart of South Indian Flavor – Turmeric, Cumin & Red Chilies

These spices are the backbone of South Indian cuisine. Don’t skimp on quality! Freshly ground spices will always give you the best flavor. I like to buy whole cumin seeds and grind them myself.

Regional Variations in Curry Masalas

Every South Indian household has its own unique spice blend. Feel free to adjust the amount of red chilies to your liking. Some people also add a pinch of asafoetida (hing) for extra depth of flavor.

Oil: The Importance of Coconut Oil in South Indian Cooking

Coconut oil is traditional in this type of curry. It adds a lovely aroma and flavor that complements the other ingredients. You can use other vegetable oils if needed, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the jackfruit seeds with turmeric powder, salt, and 1 cup of water for about 25 minutes, or until they’re about halfway cooked. They should be slightly firm to the touch.
2. Once cooled, peel off the outer skins from the seeds and chop them into bite-sized pieces.
3. In a saucepan, combine the cooked seeds, chopped mango, green chili, remaining turmeric, and another cup of water. Bring to a simmer and cook until the seeds are tender – about 10-15 minutes.
4. Now, let’s make the coconut paste. Grind the coconut, garlic, cumin seeds, and red chilies with about ½ cup of water into a smooth, creamy paste. A good blender or food processor is your friend here!
5. Add the coconut paste and the remaining water to the saucepan with the seeds and mango. Simmer for another 5 minutes, allowing the flavors to meld together beautifully.
6. Time for the tadka (tempering)! Heat the coconut oil in a small pan. Add the mustard seeds, halved red chili, curry leaves, and pearl onions. Sauté until the mustard seeds start to crackle and the onions turn golden brown.
7. Pour this fragrant seasoning over the curry and give it a good mix. Serve hot with a generous portion of rice!

Expert Tips

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

Achieving the Right Texture for Jackfruit Seeds

You want the seeds to be tender but still hold their shape. Overcooking them will make them mushy.

Balancing Spice Levels

Start with a smaller amount of green chili and red chilies, and taste as you go. You can always add more, but you can’t take it away!

Using Fresh vs. Dried Spices

Freshly ground spices are always best, but dried spices work in a pinch. If using dried, toast them lightly in a dry pan to release their aroma.

How to Tell When the Curry is Ready

The curry is ready when the seeds are tender, the sauce has thickened slightly, and the flavors have come together. Taste and adjust the salt as needed.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the number of red chilies to 1 or omit the green chili.
• Medium: Use the recipe as written.
• Hot: Add an extra red chili or use a hotter variety of green chili.

Festival Adaptations (Onam, Pongal)

This curry is a wonderful addition to a festive South Indian spread. My family loves to serve it as part of our Onam sadya.

Using Different Mango Varieties

While a green mango is traditional, you can experiment with different varieties. A slightly tart mango will work best.

Serving Suggestions

This curry is best served hot with:

• Steamed rice (Basmati or Jasmine are excellent choices)
• Roti or chapati
• A side of yogurt or raita to cool down the spice

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. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

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 that’s often overlooked.

Can I use unripe papaya instead of green mango?

You can, but the flavor will be slightly different. Unripe papaya is milder than green mango.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer for a few more minutes to allow it to reduce.

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

Basmati or Jasmine rice are both excellent choices. They have a lovely aroma and fluffy texture that complements the curry perfectly.

Can I make this curry ahead of time?

Yes, you can! The flavors will actually develop even more overnight.

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

The seeds are fully cooked when they’re tender but still hold their shape. They should be easily pierced with a fork.