Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed Recipe – Kerala Style Roasted Seeds with Turmeric & Pepper

Introduction

Oh, jackfruit seeds! They’re often tossed aside, aren’t they? But honestly, they’re one of those hidden gems in Indian cooking. I remember my grandmother always roasting them – the aroma would fill the whole house. This Kerala-style roasted jackfruit seed recipe is a tribute to her, and a delicious way to use every part of this amazing fruit. It’s surprisingly easy, packed with flavour, and a fantastic snack or side dish. You’ll be amazed at how good these little seeds can be!

Why You’ll Love This Recipe

This isn’t just about reducing food waste (though that’s a big plus!). It’s about discovering a unique, subtly sweet, and wonderfully textured ingredient. These roasted seeds are wonderfully crunchy, and the turmeric and pepper give them a lovely warmth. They’re a fantastic alternative to nuts, and a real conversation starter. Plus, they’re incredibly satisfying!

Ingredients

Here’s what you’ll need to make this Kerala-style jackfruit seed roast:

• 4 cups cleaned and prepped jackfruit seeds, sliced long (about 400g)
• 1-2 tbsp coconut oil (15-30ml)
• 0.5 tsp turmeric powder (about 2g)
• 1 tsp salt (about 6g)
• 6 cloves garlic, crushed
• 4-5 crushed red chillies (adjust to your spice preference)
• 0.5 tsp freshly cracked black pepper (about 2g)

Ingredient Notes

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

• Jackfruit Seeds: A nutritional powerhouse (more on that later!). Make sure they’re fresh – you’ll find them inside a ripe jackfruit.
• Coconut Oil: This is the flavour of Kerala cuisine. It adds a beautiful aroma and richness. You can use refined coconut oil if you prefer a milder flavour.
• Turmeric Powder: The golden spice! It’s not just for colour; it has amazing health benefits and a lovely earthy flavour. I always use good quality turmeric for the best results.
• Red Chillies: I like to use a mix of Kashmiri chillies for colour and flavour, and a few spicier ones for a kick.

Regional Variations in Spice Levels

Kerala cuisine is known for its bold flavours, but spice levels can vary quite a bit depending on the region and family preference. Some families add a pinch of asafoetida (hing) for extra depth, while others might include a few curry leaves for a fragrant touch. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium-low heat. This is important – we want to gently roast the seeds, not fry them.
2. Add the sliced jackfruit seeds and stir-fry until they begin to sweat, about 5 minutes. You’ll notice they start to look a little translucent.
3. Now, mix in the turmeric powder and salt. Stir well to coat the seeds evenly.
4. Continue stir-frying for another 10-15 minutes, until the seeds soften slightly. Keep stirring to prevent sticking!
5. Add the crushed garlic and red chillies. Roast for another 10-12 minutes, until the seeds are nicely browned and fragrant.
6. Turn off the heat. Sprinkle with freshly cracked black pepper and mix well.
7. Serve hot with rice and your favourite Kerala curries.

Expert Tips

A few things I’ve learned over the years:

• Achieving the Perfect Texture: You want the seeds to be tender on the inside and slightly crispy on the outside. Don’t rush the roasting process!
• Preventing Sticking During Roasting: Keep the heat at medium-low and stir frequently. If the seeds start to stick, add a tiny splash of water.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment (Mild to Hot): Reduce or omit the red chillies for a milder flavour. Add more for a fiery kick. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (Onam/Vishnu): This makes a lovely side dish for festive meals like Onam or Vishu. You could add a sprinkle of grated coconut for a more celebratory touch.

Serving Suggestions

These roasted jackfruit seeds are incredibly versatile.

• Enjoy them as a snack on their own.
• Serve them as a side dish with rice and curry.
• Add them to salads for a crunchy texture.
• My kids love them sprinkled over yogurt!

Storage Instructions

Leftovers? No problem! Store cooled roasted jackfruit seeds in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness, but they’ll still be delicious.

FAQs

Got questions? I’ve got answers!

• What are jackfruit seeds and are they edible? Yes! Jackfruit seeds are the seeds found inside a ripe jackfruit. They are perfectly edible and incredibly nutritious.
• How do I properly prepare jackfruit seeds for cooking? Remove the seeds from the jackfruit, wash them thoroughly, and remove the outer membrane. Then slice them lengthwise before cooking.
• Can I use a different oil instead of coconut oil? You can, but coconut oil really adds to the authentic Kerala flavour. If you must substitute, use a neutral oil like vegetable or sunflower oil.
• How can I adjust the spice level of this recipe? Easily! Reduce or omit the red chillies for a milder flavour, or add more for a spicier kick.
• How long can roasted jackfruit seeds be stored? Up to 3-4 days in an airtight container at room temperature.
• Is this recipe suitable for people with nut allergies? Yes! Jackfruit seeds are not nuts, so this recipe is a great alternative for those with nut allergies.