Spicy Jackfruit Seed Recipe – Kerala Style Fry with Coconut Oil

Last Updated on 2 months by Neha Deshmukh

Spicy Jackfruit Seed Recipe – Kerala Style Fry with Coconut Oil

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a spicy jackfruit seed fry, made the Kerala way. It’s a dish my grandmother used to make, turning something often discarded into a truly delicious treat. Don’t let the idea of using jackfruit seeds intimidate you; they’re incredibly versatile and packed with flavour! This recipe is surprisingly easy, and I promise, you’ll be hooked.

Why You’ll Love This Recipe

This jackfruit seed fry is more than just a tasty snack. It’s a fantastic way to reduce food waste, explore unique flavours, and experience a little piece of Kerala cuisine. It’s wonderfully crunchy, warmly spiced, and incredibly satisfying. Plus, it’s ready in under 30 minutes!

Ingredients

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

• 1 cup jackfruit seeds (cleaned and cut)
• 0.5 tsp red chilli flakes (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• 0.25 tsp crushed black pepper
• Salt to taste
• 1 tsp coconut oil
• 0.25 cup sliced shallots
• 0.5 tsp garlic paste
• 3-4 curry leaves

Ingredient Notes

Let’s talk about these ingredients for a sec, because a few might be new to you!

Jackfruit Seeds: A Nutritional Powerhouse
These aren’t just flavourful, they’re good for you! Jackfruit seeds are a great source of protein, fiber, and B vitamins. You can find them inside a ripe or unripe jackfruit.

Coconut Oil: The Heart of Kerala Cuisine
Using coconut oil is key to getting that authentic Kerala flavour. It adds a beautiful aroma and richness. I prefer using refined coconut oil for a more neutral flavour, but unrefined works beautifully too if you love a strong coconut taste. (About 15ml)

Shallots & Curry Leaves: Regional Flavor Profile
Shallots are milder and sweeter than regular onions, and they really shine in this recipe. Curry leaves add a unique, fragrant flavour that’s essential to South Indian cooking. If you can’t find fresh curry leaves, dried ones will do in a pinch, but fresh are always best!

Spices: Balancing Heat and Aroma
We’re using a simple blend of spices here – red chilli flakes for heat, turmeric for colour and health benefits, and black pepper for a little extra kick. Feel free to adjust the chilli flakes to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those jackfruit seeds ready. Add the jackfruit seeds, red chilli flakes, turmeric powder, crushed black pepper, salt, and a little water (about ¼ cup) to a pressure cooker.
2. Close the lid and cook for 5 whistles on medium-high heat. Once done, let the pressure release naturally.
3. Open the cooker and turn the heat up to high. Cook for a few minutes, stirring occasionally, to evaporate any remaining water. You want the seeds to be tender but still hold their shape.
4. Now, heat the coconut oil in a pan over medium heat. Add the sliced shallots and sauté until they turn golden brown and crispy. This takes about 3-5 minutes, and it smells amazing.
5. Add the garlic paste and curry leaves to the pan. Fry for about 2 minutes, until the garlic is fragrant. Be careful not to burn the garlic!
6. Finally, add the cooked jackfruit seeds to the pan. Stir-fry on low heat for 5-7 minutes, ensuring the seeds are well combined with the spices and shallots.

Expert Tips

• Don’t overcook the jackfruit seeds in the pressure cooker! You want them tender, not mushy.
• Keep stirring while frying the seeds to prevent them from sticking to the pan.
• Taste and adjust the salt and spice levels as needed.

Variations

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

Vegan Adaptation
This recipe is already naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.

Spice Level Adjustment
If you’re sensitive to spice, reduce the amount of red chilli flakes. Or, if you like it really hot, add a pinch of cayenne pepper!

Festival Adaptation (Onam/Vishnu)
During Onam or Vishnu festivals, you can add a pinch of asafoetida (hing) while sautéing the shallots for a more traditional flavour.

Variations with Other Seeds
Try this recipe with pumpkin seeds or sunflower seeds for a different texture and flavour.

Variations with Different Oils
While coconut oil is traditional, you can experiment with other oils like sesame oil or groundnut oil. The flavour will change, but it can still be delicious! My friend, Priya, swears by using gingelly oil (sesame oil) for a nutty flavour.

Serving Suggestions

Serve this spicy jackfruit seed fry warm with a side of rice and your favourite curry. It also makes a fantastic snack on its own, or as a side dish with sambar and rasam.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

What are jackfruit seeds and are they edible?
Yes! Jackfruit seeds are the seeds found inside a jackfruit. They are perfectly edible and quite nutritious.

How do I clean and prepare jackfruit seeds for cooking?
Remove the seeds from the jackfruit, wash them thoroughly, and remove the thin, papery outer skin. Then, simply cut them into bite-sized pieces.

Can I use a different type of oil instead of coconut oil?
You can, but coconut oil really adds to the authentic flavour. Sesame oil or groundnut oil are good alternatives.

How can I adjust the spice level of this fry?
Reduce or increase the amount of red chilli flakes. You can also add a pinch of cayenne pepper for extra heat.

What is the best way to store leftover jackfruit seed fry?
Store in an airtight container in the refrigerator for up to 3 days.

Can this be made ahead of time?
You can cook the jackfruit seeds ahead of time and store them in the refrigerator. Then, simply sauté them with the spices and shallots when you’re ready to serve.

Enjoy this little taste of Kerala! I hope you love it as much as my family does. Let me know in the comments if you try it, and how it turns out!