Jackfruit Seeds Kurma Curry

Jackfruit Seeds Curry made in South Indian style. Jackfruit is very commonly consumed in South Asian countries. Apart from relishing it as a fruit, it is also used to cook various dishes. Not only the ripe fruit, even the unripe young fruit and the seeds are used. Traditionally Jackfruit seeds were fire roasted/grilled or boiled and enjoyed as a snack. They were also added to sambar, kootu and curries.

About Jackfruit Seeds Curry

This jackfruit seeds kurma curry is delicious & flavor packed. It goes very well with plain rice or any flavored rice dishes like ghee rice, mint rice, jeera rice or pulao. You can also serve it with flatbreads or dosas. It keeps good in the refrigerator for 2 to 3 days.

There are numerous ways to make a curry and this one is made in a South Indian Kurma style with fresh raw coconut and poppy seeds. If fresh raw coconut is not your thing, you may simply use frozen coconut or thick coconut milk from a can. White poppy seeds are used in Indian cuisine to impart a milky aroma and flavor to curries. It also thickens and adds volume to the dish.

Poppy seeds are not available in a lot of countries, so if you are not accessible to these tiny seeds you may leave them out or use some cashew nuts which impart the same flavors and thickness to this jackfruit seeds curry. Other ingredients like curry leaves, onions, ginger and garlic are used for aroma.

I have not used tomatoes in this recipe, much of the flavor comes from the aromatics and coconut itself. However if you prefer tomatoes in your dish, feel free to leave out the coconut part and use tomatoes.

To make this curry, we usually use the seeds from the Jackfruit we buy. I was in India visiting my parents & we had a jackfruit, the following days we were using up the seeds. We roasted a few on a tawa, boiled and ate. This curry was yet another way to put these seeds to use. Jackfruit seeds are protein rich and make a great meat substitute in curries.

These seeds are usually sold in the vegetable stores or in frozen section of the supermarkets.

More similar recipes
Beetroot Curry
Zucchini Curry
Paneer korma
Potato kurma

Photo Guide

How to make Jackfruit Seeds Kurma (Stepwise Photos)

Prepare the seeds

1. Air dry the jack fruit seeds if they are just out from the fruit for few hours. This helps to peel off the skin better, else they will be sticky.

2. Chop each seed to 2 or 4, this helps to peel off the white skin easily. If desired scrape off the brown skin too with a knife. I did not do it.

3. Rinse the seeds thoroughly before using them. Boil them in enough water till tender yet you should get a bite into them.

Make the kurma curry

4. Powder the roasted poppy seeds or roasted gram to fine powder. Add coconut and make a smooth paste with little water.

5. Heat a pan with oil. Then add all the whole spices (refer notes) and saute for a minute.
6. Add ginger garlic paste and fry till you get an aroma.

7. Add onions and green chili.

8. Fry them till the onions turn lightly golden.

9. Next Add boiled jack fruit seeds, red chili powder, turmeric and garam masala powder. Saute for 2 to 3 minutes.

10. Add the ground paste and saute for another 3 to 4 minutes.
11. Next add salt and water enough to cover the seeds. Do not add too much water, curry can become runny.

12. Cover and cook till you see the traces of oil on top. This takes about 5 to 8 minutes.

Serve jackfruit seeds curry with rice or roti. Garnish with coriander leaves

Here are some tips that may help you if you are cooking with jackfruit seeds for the first time.

Tips

1. Ensure the outer white covering over the seeds is dry and not moist. It is easy to remove the cover out of the dry seed. It is sticky and slips off when it is moist. So air dry them for a few hours.
2. Many people scrape off the brown skin over the seed with a knife. But we don’t do it.
3. Preboiling the seeds is important to cook them faster. Like most legumes these seeds take longer if cooked directly in the gravy. So we always boil them and discard the water.

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