May 4, 2011

Chakkakuru Podimas/Jackfruit Seeds Stir Fry

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.



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
Method

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.




18 comments:

  1. Delicious Podimas,luks very tempting...

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  2. something new and I am sure we will love it..bookmarking this one...

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  3. Oh- i love jackfruit seeds cooked this way- nice one!
    US Masala

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  4. Wowww... Truly delicious.. looks simply amazing..

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  5. Lovely delicious curry. Only sad part is very rarely we get them here.

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  6. This curry looks so nice...I have never used jackfruit seeds but this curry looks very tempting.

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  7. Looks nice. We dont get them here .. brings back memories of childhood where my grandma used to roast these seeds in fire for us.

    Vardhini
    VardhinisKitchen

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  8. We generally make chakka kuru mezhukuperatti...never tried podimas...looks delicious..will definitely try...

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  9. Love jackfruit seeds,never failed to get them and freeze them, podimas looks simply delicious..

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  10. Very nice,we add the seeds in sambhar. will try this way..

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  11. Hello there i just want say thank for the inspiration i found your site amazing

    Thank you

    -Kathy
    healthandwellnessconsultants.com

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  12. Its a unique podimas.Must try this version some time.

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  13. Mom used to do this and i happed to love this one. Nice recipe to try. YUM!

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  14. I remember mom used to make sabzi with jackfruit seeds and this looks truly irresistible..nice recipe!

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  15. you impress me- nice dish, and the writeup is great too!

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