Like I mentioned in a previous post I brought a packet of chakkakuru /jackfruit seeds back from Kerala and this is another popular dish with chakkakuru/ Jackfruit seeds. It is one of my favorites and the most difficult part of making this dish is cleaning the jackfruit seeds. When I was young my grandmother used to prepare this dish for us and Amma only had to stir-fry it in coconut oil. It’s been ages I had this dish and my maid very patiently cleaned the jackfruit seeds for me with a warning not to bring it from Kerala anymore :D
Chakkakuru Mezhukkupuratti / Stir- fried Jackfruit Seeds
Chakkakuru / Jackfruit seeds-5 cups (cleaned & sliced)
Thengakothu / bite size pieces of Coconut-1 cup
Mulaku podi / Chilly powder-3 tbsp
Mallipodi / Coriander powder-2 tsp
Mangalpodi / Turmeric powder-1/2 tsp
Salt – to taste
Onion -2 sliced (you can substitute it with chumannulli / shallots)
Water -2 cups
Curry leaves few
- Cook cleaned and thinly sliced jackfruit seeds with coconut pieces, chilly powder, coriander powder, turmeric powder, 1 sliced onion, curry leaves and 2 cups of water. When the water has evaporated and the seeds are cooked, remove from the heat and set aside. When cooled you can store it in the fridge and stir fry it when required. You can store this up to one week.
- Heat 1 to 2 tbsp oil in a non stick pan and fry onion and add cooked jackfruit seeds and some curry leaves and stir-fry over low heat until the seeds are lightly browned. Serve hot.
- Some add pepper powder and garlic to this. If you wish you can add that while cooking jackfruit seeds.
- To store Chakkakuru / Raw jackfruit seeds for a longer period keep it in the fridge, otherwise the seeds get dried very fast.
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