Updated: Oct 13, 2021
I love jackfruit seeds, and try and cook them every opportunity I get, despite the effort needed to peel them. If you see them already peeled, you are lucky! They taste like a cross between a Brazil nut and a cashew nut, sweet, nutty and delicious.
This is a super simple recipe that is so much fun. The nutty flavors are accenuated by the spices, they are almost addictive. This dish is traditionally served as a side, but I prefer to serve it as a snack with a glass of beer or drink of your choice.
This thin volume is a very specialized volume of recipes from the Jaffna Tamils of Sri Lanka. The book is unpretentious, but filled with wonderful authentic recipes. I should be cooking from here more often.
For more recipes from this amazing cookbook, click here.
2 cups jackfruit seeds
1 teaspoon chili powder, or to taste
1/2 teaspoon turmeric
3/4 teaspoon salt, or to taste
3-4 tablespoons oil
Make a long incision in the tough, slippery outer layer of the jackfruit seeds. Boil the jackfruit seeds in water with some salt for 25-30 minutes, depending on the size of the seeds. Cool and peel. The incision makes it easier to get the slippery outer layer and the brown inner layer off. Yes, it is a bit of work, but it is so worth it!
Toss the jackfruit seeds with the chili powder, turmeric and salt. Allow to marinate at room temperature for 30 minutes.
Heat a wok or frying pan with the oil. Add the coated seeds and the masala and sauté on medium heat for 5-7 minutes, till the masala has coated the seeds. Do not cook on a high flame as you will burn the spices.
Best if served immediately with wedges of lime.