Monday, March 21, 2011

Jackfruit seed(palakottai) Stir Fry

Now that summer is almost upon us, all summer fruits are beginning to show their faces. Watermelon, nongu (palmyra fruit), jackfruit ... Yumm! I am loving it!

The other day the husband bought ripe jackfruit pieces. They were yummy. We downed several and thus had quite a significant pile of jackfruit seeds leftover. I have eaten jackfruit seeds in my childhood - typically, they go into sambhar or kuzhambu. Though I would eat them (jackfruit seeds are very nutritious), I wasn't particularly fond of them and thus wanted to try a new recipe this time.

Tada! Jackfruit seed stir fry! The following recipe is adapted from here The first time I made it as is Now, after two more attempts, I have found the following recipe is the easiest way to make the stir fry without compromising on taste.

Palakottai (Jackfruit seed) Stir Fry
Palakottai fry

Ingredients (enough for two):
30 or so jackfruit seeds (the silky outer cover should be removed and the seeds washed)
1/2 tsp turmeric powder
1/2 tsp chilli powder
1.5 tsp sambhar powder
Salt to taste

For seasoning:
1.5 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal seeds
1 sprig curry leaves
A pinch of asafoetida

1. Chop each of the jackfruit seeds into two. This is kinda hard when the seeds are dry. However, you can soak the whole seeds+ for about 30 minutes before chopping. This softens the seeds a little. If any of the white covers come off during chopping, great, discard them. Else, don't worry, we will deal with them soon.
2. In a pan, thrown in the chopped seeds, the turmeric powder, chilli powder and 1/2 tsp salt. Add water to cover.
3. Bring the water to a boil, cover pan with a lid and cook on medium till the seeds are done (about 15-20 minutes). They should be soft but not mushy and still should have a crunch left in them.
4. Discard all the white covers which may have separated from the seeds. Then comes the tedious part: for all the seed-halves that still have the white cover on them, peel the white cover and discard. It does not matter if the brown cover is still on the seeds.
5. In a frying pan, add in the oil. Toss in urad-dal and when it changes color slightly, add in the mustard seeds. As soon as it pops, add in the hing and curry leaves.
6. Toss in the jackfruit-seed halves.
7. Sprinkle sambhar powder.
8. Add salt to taste (remember you already used some while cooking the seeds).
9. Toss till all the seeds are coated with sambhar powder and the raw smell of sambhar powder is gone.

Serve hot with rice, sambhar and/or rasam.

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