Jackfruit Seed Recipe – Authentic South Indian Curry with Coconut

Last Updated on 4 months by Neha Deshmukh

Jackfruit Seed Curry – Authentic South Indian Recipe with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful and surprisingly delicious jackfruit seed curry. Growing up, my grandmother always made the most of every part of the jackfruit, and these seeds were a treasured ingredient. Don’t let them intimidate you; they’re incredibly versatile and packed with nutrients! This South Indian curry, brimming with coconut and aromatic spices, is a testament to simple ingredients transformed into something truly special.

Why You’ll Love This Recipe

This jackfruit seed curry isn’t just about using a part of the fruit often discarded. It’s a celebration of flavor! It’s comforting, subtly sweet, and has a lovely texture. Plus, it’s a fantastic way to add a unique element to your South Indian meal. You’ll be amazed at how these humble seeds can become the star of the show.

Ingredients

Here’s what you’ll need to whip up this delightful curry:

• 30 jackfruit seeds
• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 pinch hing (asafoetida)
• Few curry leaves
• ¼ tsp turmeric powder
• Salt to taste
• 1 (or 5 small) onion, roughly chopped
• ¼ cup grated coconut (about 30g)
• ½ tsp cumin seeds
• 1 tsp sambar powder
• ½ cup water (approx. 120ml)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Jackfruit Seeds: Preparation & Regional Variations

Sun-drying jackfruit seeds for about a week is the traditional method, but honestly, who has that kind of time? Microwaving them for 2-3 minutes to soften them up works perfectly well. You want them to be tender enough to pierce with a fork. Different regions in South India have their own spin on this curry. Some add a touch of tamarind for tanginess, while others prefer a spicier version.

Sambar Powder: Types and Flavor Profiles

Sambar powder is the backbone of this curry’s flavor. There are many varieties available, from mild to fiery. I prefer a medium-spiced sambar powder for this recipe, but feel free to adjust to your liking. You can even make your own if you’re feeling ambitious!

Coconut Oil: The Heart of South Indian Cooking

Don’t skimp on the coconut oil! It really adds an authentic South Indian aroma and flavor. If you don’t have coconut oil, you can use vegetable oil, but the taste won’t be quite the same.

Urad Dal: A Staple Lentil

Urad dal adds a lovely nutty flavor and helps thicken the curry. It’s a staple in South Indian cuisine and readily available in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare your jackfruit seeds. Sun-dry them for a week, or microwave for 2-3 minutes to soften. Peel off the outer skin and chop the seeds into bite-sized cubes.
2. Heat the coconut oil in a pressure cooker over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal, hing, and curry leaves. Sauté for about 30 seconds until the dal turns golden brown and fragrant.
4. Now, toss in the chopped jackfruit seeds. Sauté with the turmeric powder and salt for about a minute, letting the flavors meld together.
5. Time for the magic! Grind the grated coconut, chopped onion, sambar powder, and cumin seeds into a coarse paste without adding any water. This is key to getting the right consistency.
6. Add this paste to the pressure cooker with the jackfruit seeds. Mix well to coat everything evenly. Pour in ½ cup of water and combine.
7. Close the pressure cooker lid and cook for one whistle on low flame. Let the pressure release naturally. This usually takes about 10-15 minutes.
8. Once the pressure is released, open the cooker and check the curry. If there’s excess liquid, simmer briefly to thicken it to your desired consistency.

Expert Tips

• Don’t overcook the seeds! You want them to be tender but still hold their shape.
• Adjust the amount of sambar powder to control the spice level.
• A pinch of hing goes a long way – don’t overdo it!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Add a chopped green chili along with the onion for extra heat.
• Festival Adaptation (Pongal/Onam): This curry is a wonderful addition to a festive South Indian spread. My family always includes it in our Onam Sadhya!

Serving Suggestions

Serve this jackfruit seed curry warm with a generous serving of sambar rice. It also pairs beautifully with idli, dosa, or roti. A side of papadums adds a nice crunch.

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

Are jackfruit seeds safe to eat?

Yes, absolutely! Jackfruit seeds are perfectly safe to eat and are a good source of protein and fiber.

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

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

Can I use pre-soaked jackfruit seeds?

Yes, you can! If you’ve pre-soaked the seeds, you may need to reduce the cooking time slightly.

What if I don’t have a pressure cooker?

You can cook this curry in a pot on the stovetop. It will take longer – about 45-60 minutes – and you may need to add more water to prevent it from sticking.

Can I adjust the consistency of the curry?

Definitely! If you prefer a thicker curry, simmer it for longer. If you like it thinner, add a little more water.