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Ingredients

Pressure cook

  • 300 grams palakottai | jackfruit seeds
  • 1 cup water

To temper

  • 1/2 tablespoon coconut oil
  • 1 teaspoon urad seeds
  • 1/2 teaspoon mustard seeds
  • Curry leaves

Poriyal

  • Small onions
  • 1/4 cup coconut
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon ginger
  • 1/8 teaspoon turmeric powder
  • Curry leaves
  • Asafoetida

Instructions

  • First, remove the outer shell of the jackfruit seeds
  • Add the seeds and water; pressure cook for 6 whistles
  • Do natural pressure release
  • Press and make sure the seeds are well cooked
  • Chop to your desired size
  • Add oil and heat
  • Add mustard seeds, urad dal, and splutter
  • Furthermore add ginger, curry leaves, small onion, and asafoetida; saute till the onion turns translucent
  • Add coconut, required Salt, turmeric powder, and chilli powder; saute for 2 minutes
  • Add palakottai; mix well and cook for 2 minutes

Video

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Notes

  1. If the shell is properly dried it comes off easily. You can microwave for a few minutes to remove it. I sometimes use a sharp knife to remove the skin
  2. Jackfruit seeds are dense and hard, and they require a longer cooking time compared to other vegetables. Use a pressure cooker or instant pot to cook. Avoid open-pot cooking.  Also, avoid adding salt for proper cooking
  3. I would recommend coconut oil for vegan coconut-based Indian poriyal. You can add any oil of your choice.

FEW VARIATIONS FOR jackfruit seeds COCONUT STIR FRY 

You can use,
  1. red chilli or green chilli instead of chilli powder
  2. Sambar powder also gives a nice flavor
  3. Chana dal for tempering
  4. Skip onion; prepare poriyal
  5. add ginger powder while adding coconut
  6. Almond flour instead of coconut
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