Topic started by Revathy (@ 213.42.2.9) on Thu Apr 24 15:37:51 .
All times in EST +10:30 for IST.

I've seen these pale grey seeds in supermarkets & was wondering how to incorporate them in our dishes; are they healthy or are they prone to cause stomach ache like the jackfruit itself ? Any recipes using these seeds please; Thanks.

Responses:

• From: sonia (@ 213.42.2.6) on: Sun May 25 08:42:26 EDT 2003
  
  hi revathy,
  
  you can use these jackfruit seeds in the curry.
  i use it like this. just remove the outer skin.
  wash and crush it slightly.
  add it to soaked green gram curry along with beans and potatoes.
  
  sprouted green grams : 2 cups
  beans : 10
  potato : 1
  jackfruit seeds : 10
  bafat power/curry powder: 1 1/2 tbsp
  garlic : 2 flakes
  tamrind juice : 1 1/2 tsp
  termeric : a pinch
  coconut 1/2 grated
  
  
  grind the coconut,bafat powder, tamrind juice, termeric, garlic with little water into a fine paste.
  meantime boil the vegetables ,greengram with jackfruit seeds in pressure cooker till 1 whistle with salt.
  add the fine paste to the vegetables. add water if needed. add salt if needed. add bafat powder if you need more spice.
  
  boil well till the raw smell of the masala goes.
  season with curry leaves, mustard, broken red chillies ,crushed garlic and hing.for serving with chapati make this thick.
  
  
• From: Senthil (@ adsl-64-123-206-90.dsl.hstntx.swbell.net) on: Sun May 25 10:14:56 EDT 2003
  
  Hi Revathy,
  
  You can make several dishes out of them. My favorites include sambar made with raw mango, drumstick and jack fruit seeds (this combination tastes wonderful - try that).
  
  If you eat non-veg, you can also try adding that to mutton kulambu along with potatoes, drumstick, brinjal, etc.
  
  You can also just fry them or make kara kolambu etc.
  
  Senthil
  
  
• From: Roshan (@ 203.115.13.90) on: Tue May 27 01:35:35 EDT 2003
  
  Boil and remove the outer skin, add chilli powder and powdered salt and deep fry. It's delecious. You can have it with rice or as a tiphin.
  
  
• From: Roshan (@ 203.115.13.90) on: Tue May 27 01:36:26 EDT 2003
  
  Typo..tiffin
  
  
• From: Ramadas (@ dclient80-218-19-182.hispeed.ch) on: Tue May 27 16:32:09 EDT 2003
  
  Remove the outer skin (the red skin) by scrapping with knife.(Once the seeds dry the white outer skin becomes brittle and can easily be removed, but the red inner skin stays which can be removed by scrapping). Cut into small pieces. In a wide kadaai pour water enough to immerse the seeds, add salt and turmeric powder and boil until it becomes soft. Add in chopped onions and cook until all water is dried off. On low flame fry sprinkling teaspoons of oil occassionally and stirring (should fry this way in low flame for atleast 15 minutes). This is 'Chakkakkuru Upperi' a Mallu item. Do not eat too much, as it creates flatulance!!
  
  
• From: Ramadas (@ dclient80-218-19-182.hispeed.ch) on: Tue May 27 16:35:02 EDT 2003
  
  Ooops. Sorry, I forgot. You must add in two spoons of red-chilli powder while you add in chopped onions. Please correct the above accordingly!
  
  
• From: TamilNattan (@ cvg-65-27-251-73.cinci.rr.com) on: Tue May 27 17:10:08 EDT 2003
  
  Palaa evvide uNdO, chEttan avvidEyaanu !
  
  
• From: Revathy (@ 213.42.2.6) on: Mon Jun 2 16:19:40 EDT 2003
  
  I had no idea you could make so many dishes with these seeds. Thanks a lot Sonia, Senthil, Roshan & Ramadas for these interesting recipes. Will try soon & surely give the feedback.
  
  
• From: Seema (@ ac8ee28b.ipt.aol.com) on: Mon Jun 2 17:34:38 EDT 2003
  
  Chakkakkuru Manga curry
  
  
  Remove the outer skin of jackfruit seeds and cut it into pieces. Cook it with some green chilly, turmeric, onion( shallots). Add raw mango piece towards the end and cook well. Blend some grated coconut and a pinch of cumin seeds to a smooth paste and add to this cooked mixture and bring it to boil. turn the heat off. In another frying pan put some oil, splutter some mustard seeds, chopped onion (to garnish), dry red chilly and curry leaves and saute for some time. pour it over the cooked mixture. You can eat this with rice
  
  
• From: Seema (@ ac8ee28b.ipt.aol.com) on: Mon Jun 2 17:39:46 EDT 2003
  
  Chakkakkuru Thoran
  
  prepare the jackfriut seeds and cut it into small lengthy pieces. mix with some grated coconut, chopped green chilly, chopped onion,salt, chopped ginger and cook with very little water. put some oil in a pan, splutter mustard seeds, add curry leaves and put this cooked mixture and saute for some time. it should be dry curry. enjoy
  
  
• From: Rakhi (@ grouper-70.netexpress.net) on: Tue Jun 3 10:15:51 EDT 2003
  
  Chakkakuru parippu
  
  clean the seeds and cut into lengthy thin pieces.cook some tuvar dal with turmeric and salt.when halfboiled,add seeds.or you can pressure cook them together.Finally add 2 to matoes and when it is cooked,in a pan,heat oil,add samll onions chopped,curry leaves,chillis,red chilli powder and mix it with the curry.add salt to taste.gravy should be thick.
  
  
• From: Mrs.Mano (@ 195.229.252.86) on: Sun Jun 8 14:34:54 EDT 2003
  
  Dear Revathy!
  Jackfruit seeds will be very delicious when cooked. Remove the outer white cover and cook them with little water in cooker for 4 whistles. Then you can cutthem to the desired sizes and add to SAMBAR, KOOTTU, and make varuval etc. They will make a nice combination with prawns when making kuruma.
  
  
• From: Glade (@ adsl-64-175-41-159.dsl.pltn13.pacbell.net) on: Sat Aug 30 01:20:54
  
  Here's my favorite, Revathy....
  
  Boil seeds with one half the amount of garlic
  cloves for about 6-8 minutes. Then, shuck the husks of both seeds and cloves... sprinkle and blend with cayenne pepper and roast on flat bake-ware until seeds look like a late summer sunset!
  
  Glade Oakland,California
  
  
• From: Suhera Farook (@ dc3.emirates.net.ae) on: Sat Aug 30 03:02:35 EDT 2003
  
  Hi Senthil,
  
  Your recipies sounds Kongunadu style. Please give me recipie for Kara Kozhambu.
  
  Thanks
  
  
• From: Senthil (@ adsl-65-65-26-244.dsl.hstntx.swbell.net) on: Mon Sep 8 21:05:36 EDT 2003
  
  Dear Suhera Farook,
  
  Thanks for your mail and sorry for the late reply. By the way I used to read your various postings and replies and I want to tell you they are really good.
  
  We belong to Thanjavur and so most of our cooking will be Thanjavur style. There are different variations to making kara kolambu and I am posting the very simple one (which is still my favorite). We also call it puli kolambu.
  
  Heat oil (preferably gingeley oil - nalla ennai) in kadai. When it is hot, put some methi seeds (venthayam) and when they turn golden brown add curry leaves fry them. Then add sambar vengayam (if not available nicely chopped big onions) and few cloves of garlic and fry them till golden brown. Then add 3 or 4 tomatoes nicely chopped and fry them also very well. When this is all done, add some puli thanni (tamarind water), one spoon chilly powder, 1.5 spoons coriander powder and little turmeric powder. Bring it to a boil and when it is all done add half a spoon of gingely oil and switch off the stove. This is very easy to make and tastes good and is the simplest variation of kara kolambu. You can also add few vegetables to it: drumstick, brinjal, lady's finger, potatos, fried mochai kottai, karamani or payaru among popular choices (if you are using the last three, you have to fry and precook them and then add to the kolambu)
  
  If you want to try variations - you can add little coconut paste or coconut milk to it. You can try adding some milagu/ jeeragam podi also, sometimes little jaggery also.
  
  While seasoning, you can add some extras: toor dhal, broken pieces of appalam, vengaya vadagam, sundakai/ manathakali vathal, etc.
  
  I will be happy to recieve your feedback!
  
  With warm regards,
  
  Senthil
  
  

Want to post a response?