Come summer, the most abundant fruits are mango and jack fruit. In Kerala, almost all houses used to have atleast one tree each of these. Mango and jack fruit will invariable make an appearance in any of the gravy or side dish for the lunch, during the summer months. There is a saying in Malayalam “Aaru maasam chakkayum maangayum, Aaru maasam anganeyum inganeyum ". This means Keralites can live with mangoes and jackfruits for 6 months and for the rest of the year with this and that. This tells the importance of both mango and jack fruit. This may not hold true for the present day. And in the olden days, they never got bored of the daily dose of these two. Jack fruit which is just matured and beginning to ripe is generally prepared into a molagushyam or chakka curry.
You can find more dishes based on jack fruit here
Now coming to the recipe of the post, its with the jack fruit seeds. I love roasted seeds especially the ones roasted in the traditional chulah. These seed are usually paired with other veggies in gravies or stir fries. I generally add one or two to mezhukuparatti or molagootal. Once in a while I make this podimas.
The seeds are washed and dried for a day. Drying them helps to remove the skin easily. I use a pestle to smash the seeds lightly so that the skin comes out with minimal effort. You could also cook with the seeds on and can be peeled later. And you could chop into cubes. But I haven't tried this way.
The seeds are washed and dried for a day. Drying them helps to remove the skin easily. I use a pestle to smash the seeds lightly so that the skin comes out with minimal effort. You could also cook with the seeds on and can be peeled later. And you could chop into cubes. But I haven't tried this way.
You need
- Jack fruit seeds - 20 nos
- Salt to taste
- Turmeric a pinch
- Red chilly powder -1/2 tspn
For Seasoning
- Oil - 1 tblspn
- Mustard seeds - 1 tspn
- Urad dal - 1 tspn
- Red chilly - 1 no
- Curry leaves - few
De-skin the seeds. Pressure cook with enough water to cover them. Add a pinch of turmeric and cook for 3 whistles. When the pressure is released fully, drain the water and keep the seeds aside.
Heat a wok/kadai with oil. When the oil heats up, add mustard seeds. Once the seeds splutter, add urad dal, red chilly split into two and the curry leaves. When the dal start browning, add the cooked jack fruit seeds. Mix in salt and red chilly powder. Cover and cook till it the spices blend in. I love this when it is seasoned in a iron kadai and let it cook over slow heat. The bottom part will turn crisp.I can just eat this podimas as a snack by itself.
