Jack-fruit seed curry with Sprouted chickpea I Halasina Beeja Molake Kadlekalu kurma
Jackfruit seeds kurma curry recipe – Sharing a jackfruit seeds recipe that goes great as a side dish for plain steamed rice or with chapattis. Jackfruit seeds are high in fiber, vitamin A and C. Jackfruit seeds are used in many Indian recipes from generations.
Ingredients:
Jackfruit seeds – 1 cup
Sprouted Chickpea – 1 cup
Eggplant (brinjal) – 1 cup chopped
Potato – 1 medium
For seasoning –
Oil – 1 or 2 tbs
Mustard – 1/4 Tsp
Onion – 1 medium chopped
Curry leaves – 1 spring
To Grind –
Coconut – 3/4 cup grated
Poppy seeds – 1/4 Tsp
Fried gram – 1 tbs
Onion – 1 small chopped roughly
Garlic – 6 to 7 cloves
Ginger – 1/2 inch
Clove – 4 no’s
Cinnamon – 1 small stick
Peppercorns – 1/4 Tsp
Kasmir Dry Chilies – 6 no’s
Coriander – 1 small bunch
Coriander powder – 1 Tsp
Turmeric – 1/4 Tsp
Tomato – 1 medium
Method:
Dry Jackfruit seeds if they are just removed from the fruit for a few hours, which helps to remove the skin easily or else it will be very sticky.
Crush each seed lightly until it gets cracked or you can chop to 2 or 3 pieces. Boil them with enough water/ pressure cook for 2 or 3 whistles. (you can scrap the brown layer with the knife)
Grind all the ingredients to a blender and grind to a fine paste and keep ready.
Heat a pressure cooker pan, when it is hot add oil when it is hot add mustard when it begins to splutter add chopped onion and curry leaves, fry until onion turns translucent, now add veggies and boiled jackfruit seeds, fry for 3 to 4 mins.
Toss it well, add salt to taste.
Add blended masala paste, fry for few mins, then add water to adjust the consistency (about 2 cups of water) stir. Add salt to taste. Close the lid of the pressure cooker, cook it for 2 whistles then turn off the flame.
Once the pressure of the cooker settles down by its own, open the lid bring the curry to boil for few mins.
Serve with Steamed rice, roti, Akki rotti, Dosa/ Idli.
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