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Recipes with jackfruit seeds

3 recipes that use jackfruit seeds, with photos, step-by-step instructions and cook times. The quickest, Kos ata curry, takes 50 minutes. It is most often cooked with garlic, ginger and long beans.

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Kos ata curry

During the jackfruit season, roughly April to July, Sri Lankan households save every seed, and kos ata curry is how they become a hearty weekday dish served with rice and greens. The seeds are boiled tender, peeled of their papery skin, then simmered in a dark roasted curry powder and coconut milk gravy until they taste like chestnuts in a spicy sauce. Serve with red rice and a sambol. The usual mistake is undercooking the seeds; they must be boiled until a fork goes in easily, or they stay hard and are hard to digest. A pressure cooker saves time: boil the seeds for 10 minutes on high. Chef's tip: crack each seed lightly with the flat of a knife before simmering so it soaks up the gravy.

50 minSri LankanCurriesVeganGluten free
by KrazyBadal 0 views

Odiyal kool

On a rainy weekend in Jaffna, extended families gather around one enormous pot of kool, a thick, peppery seafood broth that is ladled out and drunk from cups folded from jackfruit leaves. Its body comes from odiyal flour, ground from sun-dried palmyra sprouts, which gives a slightly earthy, nutty flavour and a silky, porridge-like texture, and into it go crab, prawns, chunks of fish, long beans, jackfruit seeds and a sharp hit of tamarind and chilli. It is a meal on its own, eaten hot and slurped, with nothing more than a spoon and plenty of napkins. People often go wrong by adding the flour too early or without soaking it, so it clumps and tastes bitter; it should be soaked, drained and stirred in near the end. Chef's tip: soak the odiyal flour for a few hours, pour off the brown water and repeat once, which removes most of its bitterness.

90 minSri LankanSoupsGluten freeSpicy
by KrazyBadal 0 views

Chakhwi

Chakhwi is a Tripuri festive stew cooked at weddings and family feasts around Agartala, where the defining ingredient is 'khar' or soda, made by filtering water through banana-plant ash. It softens vegetables and gives a smooth, gently alkaline taste. Pork chakhwi is the best known; the vegetarian version is cooked with raw papaya, jackfruit seeds, bamboo shoot and long beans, with ginger and green chilli. It is soupier than Assamese khar and has no lentils. Chef's tip: use bicarbonate of soda if you have no ash water, but only a pinch; you should be able to taste it, not feel it.

50 minIndianSoupsVeganGluten free
by KrazyBadal 0 views

Goes well with jackfruit seeds