Jackfruit Seed Recipe – Authentic Kerala Chakkakuru Fry

Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Recipe – Authentic Kerala Chakkakuru Fry

Introduction

Oh, jackfruit! It’s truly the king of fruits, isn’t it? We Keralites adore it in all its forms – ripe, raw, and even the seeds! For years, I watched my amma (mom) transform these often-discarded seeds into the most delicious, crispy fry. It’s a dish that instantly transports me back to my childhood. Today, I’m so excited to share this authentic Kerala Chakkakuru Fry recipe with you. It’s surprisingly easy to make and a fantastic way to reduce food waste.

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a little piece of Kerala’s culinary heritage. Chakkakuru Fry is packed with flavour, incredibly satisfying, and a wonderful source of nutrients. Plus, it’s a fantastic conversation starter! How many people can say they’ve enjoyed jackfruit seeds? You’ll love how simple ingredients come together to create something truly special.

Ingredients

Here’s what you’ll need to make this delightful Chakkakuru Fry:

• 1 cup jackfruit seeds (chakkakuru)
• 3-4 tsp coconut oil
• ½ tsp mustard seeds
• 1 onion, chopped
• 1 inch ginger, crushed
• 5-6 garlic cloves
• 1 tsp red chili powder
• ¼ tsp turmeric powder
• Salt, as needed
• Water, to boil

Ingredient Notes

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

Jackfruit Seeds (Chakkakuru) – A Regional Superfood

Jackfruit seeds are a nutritional powerhouse! They’re rich in protein, fiber, and B vitamins. You can usually find them inside a ripe jackfruit. Don’t toss them – save them for this recipe!

Coconut Oil – The Heart of Kerala Cuisine

Coconut oil is essential for that authentic Kerala flavour. It adds a beautiful aroma and helps achieve the perfect crispy texture. About 15ml – 20ml is perfect.

Mustard Seeds – A South Indian Flavour Base

Mustard seeds are a staple in South Indian cooking. When they splutter in hot oil, they release a wonderful nutty flavour. Black mustard seeds are traditionally used.

Turmeric Powder – Benefits and Varieties

Turmeric isn’t just about colour and flavour; it’s also incredibly good for you! I prefer using a good quality, vibrant turmeric powder for the best results. About 0.5g is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel the white skin off the jackfruit seeds using a knife. It can be a little tricky, but take your time.
2. Next, pressure cook the seeds with enough water until they’re tender. This usually takes about 3-4 whistles. Let them cool completely.
3. Once cooled, cut each seed into four quarters along the longer side. You can also scrape off the brown layer if you prefer, but it’s not essential.
4. Now, heat the coconut oil in a pan over medium heat. Add the mustard seeds and let them splutter – listen for that lovely crackling sound!
5. Add the chopped onion, crushed ginger, and garlic cloves. Sauté until the onions turn golden brown and fragrant.
6. Mix in the red chili powder, turmeric powder, and salt. Stir well to combine.
7. Add the boiled jackfruit seeds to the pan. Sauté for 5-7 minutes on medium heat, stirring occasionally, until they become crispy and slightly browned.
8. Serve hot as a side dish with rice or enjoy as a snack!

Expert Tips

• Don’t overcrowd the pan when frying the seeds. Work in batches if necessary to ensure they get crispy.
• Make sure the seeds are completely cooled before cutting them.
• Adjust the amount of chili powder to your spice preference.

Variations

This recipe is wonderfully versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Spice Level Adjustment

My family loves a good kick, but you can easily adjust the spice level. Reduce the red chili powder for a milder flavour, or add a pinch of cayenne pepper for extra heat.

Kerala Sadhya Adaptation

For a truly authentic Kerala experience, serve this Chakkakuru Fry as part of a Sadhya spread – a traditional vegetarian feast!

Snack Variation

My kids love this as an after-school snack! I sometimes add a squeeze of lime juice at the end for a little extra zing.

Serving Suggestions

Chakkakuru Fry is incredibly versatile. It’s fantastic:

• As a side dish with rice and dal.
• With a bowl of steaming sambar.
• As a crunchy snack on its own.
• Paired with a cup of hot chai.

Storage Instructions

Leftover Chakkakuru Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven to restore its crispiness.

FAQs

Let’s answer some common questions:

What are jackfruit seeds and are they edible?

Yes! Jackfruit seeds are perfectly edible and incredibly nutritious. They’re often overlooked, but they’re a delicious and sustainable food source.

How do I know if jackfruit seeds are cooked properly?

The seeds are cooked properly when they’re tender and easily pierced with a fork. They should be soft all the way through.

Can I use a different oil instead of coconut oil?

While coconut oil is traditional, you can use vegetable oil or sunflower oil if you prefer. However, the flavour won’t be quite the same.

What if I don’t have a pressure cooker?

You can boil the seeds in a pot on the stovetop until tender. It will take longer – about 45-60 minutes.

Can I freeze leftover Chakkakuru Fry?

Yes, you can freeze it! However, the texture might change slightly upon thawing. It’s best enjoyed fresh.