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22nd
MAY
Jackfruit Seeds
Posted by Mathy Kandasamy | Filed under Jackfruit Seeds, Murungai Kaai (Drumsticks), Sri Lankan, Jihva For Ingredients(JFI), Archives
Jackfruits are something that are quite hard to comeby in Montreal. But, the seeds are available year-round in the Sri Lankan stores here. Some people do buy them on a regular basis and fry them up on Fridays. Fridays being the day for vegetarian food. It’s quite easy to fry them. Just cut the jackfruit seeds or ‘Palakkottai’ as they are called in Tamil as shown in the photo. Assemble a mixture of Sri Lankan Curry Powder, turmeric and salt. One can also just use a simple mixture of turmeric and salt. And shallow fry them. If the Jackfruit seeds are fried, then you can surely get fried Green-Plantain, fried milagai vaththal, veppam vadagam and appalam. A veritable feast indeed!
I usually don’t fryup a storm. But had to make an exception for JFI and fried some Jackfruit Seeds.
But, the majority of the seeds went into the drumstick curry. The procedure is quite similar to what’s written earlier. Just chop the seeds as you like. I chopped them up quite small, because I wasnt sure if the seeds would get cooked through. The Jackfruit seeds added another dimension to the murungaikaai kari.
Murungaikkai-Palakkottai Kari
Recipe:
4 drumsticks
5-7 Jackfruit Seeds
1 medium red onion - sliced thin
2 green chillies - slit into two
1/2 teaspoon fennel seeds
1 teaspoon Fenugreek seeds
3 teaspoon Sri Lankan Curry powder (according to taste)
2 teaspoon coconut powder or 1/2-3/4 cup coconut milk
4-5 curry leaves
salt
2 cups water
First clean drumsticks and cut them into 1.5 inch pieces. Besure to remove the outer skin as much as possible. Slice the drumstick pieces into two halves and keep aside.
Pour water in a pan and assemble the dish. In goes the murungai kaai (drumsticks), Jackfruit seeds, onion, green chillies, fennel seeds, fenugreek seeds, Sri Lankan curry powder, curry leaves and salt. Cover the lid and bring it to a boil and let it cook for about 10 minutes. Or until the drumsticks are cooked.
Add the coconut powder or milk and stir once and switch off the heat. The coconut milk would get cooked in the heat.
Murungai kaai curry could be eaten with rice, puttu, idly or dosai.
yum. we roasted some seeds and ate them just that way. aren’t the raw seeds difficult to chop?
srilankan curry powder?
how to make it
i luv this recipe
thx
MurungaikkAi + PalAkkottai ” poRiththa kuzambu” is something heavenly, I’d venture to say… some folks add eggplants to this queen of all kuzambu’s but its better not to.
My taste buds haven’t lost their memory even though it has been many,many years since I’ve had it. Whole lot of coconut shavings in thuvaram paruppu based po.kuzambu, along with roasted vengkaaya vadakam pieces for the subtle spicy feeling, with nothing else other than whole lot of mu.kAi & palAkottaikaL.
Thanks to you Sis’, I’ll be suffering through some drool(y) reminisces for a while ;(
On that special occasion when mom made us this particular kuzambu, I used to have 2 courses of rice with the kuzambu & have a last course of mOr sAtham with the same kuzambu’s nutty contents as the side dish….
If you ever go to Chennai ask around and if you find any restaurants with a speciality ” Mayavaram” Cuisine, you may get lucky Mathy.
Yours
/- Vassan aka bojana priyan
Bee: I thought it would be difficult too. But they are quite easy to chop. Do try.
Anusharaji: I’ve written about the Sri Lankan Curry Powder here:
http://mathy.kandasamy.net/virundhu/archives/2007/04/18/sri-lankan-curry-powder-milagaai-thool/
Vassan: Vaanga vaanga!
I need to get the recipe for this. I’ve heard so much about ‘porichcha kuzhambu’. Have never attempted it. Shall check out arusuvai.com. Everytime I come here to write about a rice item, you pop into my mind. engayO ‘kalam kalamaaha sOru’nu ezuthi iruntheengalla. As for myself I need to eat rice atleast once a day. If not, somehow the day never seems fulfilling. I also remember your comment when I get tempted to go for second helping. :))
-Mathy
So we can find in sri lankan stores. the curry looks delicious yum i love jacfruit seeds roasted..
mathy, jackfruit seeds fry is one of my fav. i am craving for it after seeing the picture.
lucky u… i have to satisfy myself just drooling over JF seeds curry:( feels like ages since i had these. i love the combination of stir fried(we call it palya in kannada) yellow cucumber with JF seeds where amma would usually crush these seeds in a mortar and pressure cook them.
this is my first visit to ur blog mathy and i am wondering how did i miss it all these time.
Mathy,
that curry looks absolutely delicious. Makes me long for home and jackfruits. I like seeds way more than the fruit itself. Did you use the frozen ones?
will ask madam “betterhalf” and post the poRiththa kuzambu receipe in my Tamil blog,soon .
be fore warned
One thing about po.kuzambu: it will be a total contrast when compared to spicy gravies.
Roopa,
Surely you can even get the fresh jackfruit in Singapore? There are so many recipes for green Jackfruit, ripe jackfruit and seeds in the Malay Peninsula. You would be able to find it in the marketplaces too, I think.
Reena: thanks!
Sia: I dont know if you have any Sri Lankan grocery stores in your viscinity. Do ask in the Sri Lankan stores in UK. You wont be disappointed. Ask for ‘palaa kottai’.
Indosungod: The seeds are the dry ones. And were available like any other seeds. I didnt know that jackfruit seeds were sold ‘frozen’?
Personally I love the fruit more than anything else, indosungod.
Vassan: As the summer approaches, I go for the not so spicy food. Anyways, I cook more non-spicy food more than the spicy Sri Lankan food.
So, I would really appreciate a recipe. Advance thanksnu veetula sollirunga. 
-Mathy
Hay it is wonderful jackfruit dish….My mom used to make this for us….Nic one…nice pictures…
thanks for the tip mathy…will keep my fingers crossed and look for srilankan stores…
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I just came across this blog while I was looking for pictures of chillies for my photoshop (don’t know how really)but I couldn’t leave this page since seeing all your yummy recipes. Love the pictures, brings back old memories of SL. I am fortunate enough to have a mum who could cook all these for us even in london.