Jackfruit seeds curry
Ingredients: Around 12 jackfruit seeds; a cup of grated coconut; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of salt; 4 red chillies; 4 pods of garlic (optional); a sprig of curry leaves; 1 tsp of chana dal; 1 tsp of urad dal; 1 tbsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of mustard and 2 tbsp of oil.
Method: Skin the jackfruit seeds pressure cook using little water and slice them. Marinate the cooked seeds in tamarind extract mixed with salt, turmeric powder and hing for 10 minutes. Fry the dals, coriander seeds, cumin seeds, red chillies, garlic and curry leaves with very little oil and grind the ingredients finely. Take a heavy-bottom pan, add a tbsp of oil and heat the same and spatter the mustard in it. Add the marinated seeds to the pan and sauté it for a while. Add the ground ingredients and sauté the same with the rest of the oil. When the curry appears golden brown, add the grated coconut and mix it well before turning off the heat.
Jackfruit seeds podimas
Ingredients: Around 12 jackfruit seeds; 1 tsp of turmeric powder; 2 tsps of salt; ½ tsp of hing; 4 red chillies; a sprig of curry leaves; 1 tsp of channa dal; 1 tsp of tur dal; 1 tsp of urad dal and a tbsp of oil.
Method: Pressure cook the jackfruit seeds with minimal water, wait for it to cool and peel off the skin. Heat the oil and roast the hing, dals and red chillies. Grind the roasted ingredients coarsely, toss in the cooked jackfruit seeds and the rest of the ingredients and run it for a minute in the food processor. Remove the contents and help it to disintegrate with a blunt ladle. Serve the podimas with hot rice and a raita of your choice.
Jackfruit seeds gravy
Ingredients: Around 12 jackfruit seeds; 100 gm of cut green chillies; 100 gm of peeled and cut ginger; 50 gm of tamarind; 50 gm of chana dal; 25 gm of sesame seeds; 25 gm of methi seeds; 1 tsp of black pepper; 1 tsp of mustard; 1 tsp of hing; ½ tsp of turmeric; 3 tbsps of oil and 2 tsps of salt.
Method:Pressure cook the jackfruit seeds, skin them and dice them. Soak the tamarind in warm water for an hour and extract a thick juice. Dry roast the sesame and methi seeds separately till they become golden brown. Then grind them into a fine powder. Heat oil in a pan and add the mustard, channa dal, turmeric and hing. Add the chillies and ginger and fry them for a minute. Add some more oil and sauté the cooked and diced seeds. Pour the tamarind extract into the contents of the pan and add salt. Allow the mixture to simmer and add the sesame and the methi powder. Once the ingredients are cooked well, let the gravy to cool and store it in an air-tight container.