Jackfruit Seed Recipe- Authentic Indian Coconut Poppy Seed Curry

Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Recipe: Authentic Indian Coconut Poppy Seed Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful jackfruit seed curry. Growing up, my grandmother always found ways to use every part of the jackfruit, and this recipe is a beautiful example of that resourcefulness. It’s a dish that’s both comforting and surprisingly delicious, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This jackfruit seed curry isn’t just tasty; it’s a fantastic way to reduce food waste! Jackfruit seeds are often discarded, but they’re incredibly nutritious and take on flavors beautifully. Plus, the creamy coconut and poppy seed paste gives it a unique South Indian touch that’s just irresistible. It’s a little bit of work, but trust me, the end result is so worth it.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 1 cup jackfruit seeds, chopped
• 1 cup onions, finely chopped
• 1 green chili, slit
• 1.5 teaspoon ginger garlic paste
• 1 bay leaf
• 0.5 teaspoon cumin seeds
• 2 tablespoons oil
• 1 teaspoon garam masala powder
• 0.25 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 0.5-0.75 teaspoon salt (adjust to taste)
• 1 tablespoon tamarind paste (optional)
• 0.25 cup fresh coconut
• 2 tablespoons poppy seeds

Ingredient Notes

Let’s talk about a few key ingredients to make sure everything comes together perfectly:

• Jackfruit Seeds: Look for seeds from a ripe jackfruit. They’re easier to peel when they’re fresh! Don’t worry if they seem a little intimidating – we’ll get to peeling them in the instructions.
• Coconut & Poppy Seed Paste: This is the heart of the curry! This paste is a staple in South Indian cooking, adding a wonderful creaminess and nutty flavor. Freshly made is best, but you can find pre-made pastes in some Indian grocery stores.
• Tamarind Paste: This adds a lovely tanginess that balances the richness of the coconut. If you can’t find tamarind paste, a squeeze of lemon or lime juice will work in a pinch, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep those jackfruit seeds. Peel the seeds – dry jackfruit seeds are easier to peel. Chop them into halves or quarters and remove the white skin.
2. Boil the seeds in water until they’re tender, about 15-20 minutes. Drain them and set aside.
3. Now, let’s make the coconut-poppy seed paste. Dry roast the poppy seeds until they’re crunchy. Grind them to a powder, then blend with the fresh coconut into a smooth paste. Add a little water if needed to get a nice, creamy consistency.
4. Heat the oil in a pan over medium heat. Add the cumin seeds and bay leaf and let them sizzle until fragrant.
5. Add the ginger-garlic paste and sauté until it smells amazing, about a minute.
6. Next, add the chopped onions and slit green chili. Fry them until they turn golden brown and softened.
7. Add the boiled jackfruit seeds, turmeric powder, red chili powder, and garam masala powder. Sauté for 2-3 minutes, letting the spices coat the seeds.
8. Now, stir in the coconut-poppy seed paste. Cook for another 3-4 minutes, stirring constantly to prevent sticking.
9. Add the salt and tamarind paste (if using). Pour in enough water to just cover the seeds. Bring to a simmer, then cover and cook for 5-8 minutes, or until the oil starts to separate from the curry.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the boiling step for the seeds! It makes them much more palatable.
• Keep stirring when you add the coconut-poppy seed paste – it can stick to the bottom of the pan easily.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your tamarind paste doesn’t contain any hidden ingredients.
• Spice Level Adjustment: If you like things mild, reduce the amount of red chili powder. For a spicier kick, add another chili or a pinch of cayenne pepper. My friend, Priya, loves to add a whole chopped chili for extra heat!
• Regional Variations: In Kerala, they often add a touch of curry leaves for extra fragrance. In Karnataka, you might find a slightly sweeter version with a little jaggery.
• Festival Adaptations: This curry is a wonderful addition to festive meals like Onam or Ugadi, offering a unique and flavorful vegetarian option.

Serving Suggestions

This jackfruit seed curry is best served hot with a side of fluffy rice or warm roti. A simple raita (yogurt dip) complements the flavors beautifully.

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

• Can I use pre-soaked jackfruit seeds? Yes, you can! Just reduce the boiling time accordingly.
• What is the best way to remove the white skin from the seeds? Using a small knife or peeler works best. It can be a little fiddly, but it’s worth it!
• Can I make the coconut-poppy seed paste ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator.
• What if I don’t have tamarind paste? A tablespoon of lemon or lime juice will add a similar tang, though the flavor will be slightly different.
• Are jackfruit seeds nutritious? Yes! They’re a good source of protein, fiber, and minerals.