Jackfruit seeds are gathered from the ripe fruit, sun-dried and stored for use in rainy season in many parts of South Indian states. They are indeed very rich in protein and nutritious. The fresh seeds are rich in starch and low in calcium and iron but a good source of both vitamin B1 and vitamin B12. Whenever my dad bring the jackfruit, the fleshy part is my brother’s favourite and the seeds are my favourite. It has a mild sweetness and can be served hot as an evening snack with coffee or tea.
Jackfruit seeds – 2 cups
Salt – As required
Turmeric powder – A pinch
Mustard seeds – 1 tsp
Coconut oil – 1 tbsp
- Buy a fresh jackfruit and remove the fleshy part of it.
- Remove the seeds and allow it to dry in the sun.
- Now remove the outer covering of the seeds that is white in colour. Now you will find the seed that is woody brown in colour.
- Cut that seed into half or into four pieces.
- Now pressure cook the seeds with water, salt and turmeric powder.
- Then in a kadai, add coconut oil and splutter mustard seeds.
- Add the cooked seeds and saute for few minutes.
- Serve it hot with tea or coffee.
Note: You can also add red chilli powder if necessary.