Jackfruit as the highlight. Apart from the fact that we simply love the
juicy pods. There is no doubt about it. However just like Banana, each
and every part of the jackfruit is used in cooking both in unripe and
as this fruit is so abundantly grown. And it finds itself through many
forms and avatars. In our house though we have only eaten is as ripe
fruit or cooked with the seeds. The chips that’s made with the lobes
covering the pods, are always bought.
likes the seeds. Atleast at parents place, my Dad and Brother never
minded the seeds being added in sambar or curry. So Amma used to add
them frequently. However I realized Hubby dear is not a great fan of
this fruit and until the kids grew up enough to eat the fruit, we never
bothered to get it as well.
fruit in convenient form. Just have to wash and eat. We realized that
all three of them love this fruit and we get it frequently which means I
end up with loads of seeds. This summer, Daddy got a huge fruit from
his staff and the fruit as already ripe and it was so sweet. We parceled
it to few of our friends and Daddy asked me to see how I can preserve
the fruit. I knew I could do the payasam, halwa and jam. Even pancake
was decided. Still I went ahead and asked my BM Buddies and they came up
varati types that I had already planned.
Raw Plantain – 1 cup
Jackfruit Seeds – 1 cup
Onion – 1/2 cup
Oil – 2 tsp
Mustard seeds, Urad dal – 1 tsp
Salt to taste
Turmeric powder a pinch
Red Chili powder – 1 tsp
Coriander powder – 1/2 tsp
How to make the dry saute
Peel the outer skin of the seeds, pressure cook till soft.
In a pan, heat oil, temper with mustard seeds, urad dal, curry leaves.Then add chopped onions, saute well.
Now add the chopped plantain pieces, add salt and turmeric. cover with lid and cook till soft.
Add the drained chopped jackfruit seeds, combine, add spice powders and cover with lid.
You can sprinkle water to make it more soft.
Cook for 5 mins and remove
Serve with rice and sambar.