Jackfruit seeds tossed in a traditional Mangalorean coconut masala.
Servings:
4
Description
Jackfruit seeds tossed in a traditional Mangalorean coconut masala.
Ingredients
2-3cups chopped jackfruit seeds
salt
1tsp jaggery (optional)
For the sukka paste
4 long red chillies
a marble size tamarind
1/4tsp turmeric powder
salt to taste
1/2 to 1cup grated coconut
For the tempering
2tbsp coconut/ vegetable oil
1tsp mustard seeds
few curry leaves
Instructions
1
Cut the seeds into 2 or 4 pieces. Peel of the thin white film like layer. Wash. If you want to peel of the brown skin, soak for 30 mins. The scrape off the brown skin with a knife. Pressure cook with water and salt for 4 to 5 whistles or till done. They should be cooked but should not turn mushy. Drain.
2
For the paste, grind together red chillies, tamarind, turmeric, salt without adding water till smooth. Then add coconut and grind coarsely.
3
Heat oil, add mustard seeds, curry leaves. Let seeds crackle.
4
Add the paste and roast for 1-2 mins.
5
Add the cooked and drained jackfruit seeds. Toss and let roast for few mins. Can add jaggery, if adding.
6
Serve hot with rice or chapathi.
Note
For variation, can add potato cubes, peas along with jackfruit seeds. You can make sukka from cabbage, beans, okra etc instead of jackfruit seeds. For a different flavour, can add chopped onion, asafoetida for the tempering.
