This recipe is a healthy recipe as Jackfruit seeds being a main ingredient in it. Jackfruit seeds would give you around 135 kcal/100 gms. It is a rich source of complex carbohydrate, dietary fiber, vitamins like vitamin A, C and certain B vitamins, and minerals like calcium, zinc, and phosphorous. They contain lignans, isoflavones, saponins, that are called phytonutrients and their health benefits are wide-ranging from anti-cancer to antihypertensive, anti-ageing, antioxidant, anti-ulcer, etc. Jackfruit seed powder has the ability to relieve discomfort due to indigestion.
Boiled Jackfruit seeds are a very tasty and nutritious snack. Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled or roasted and eaten, or boiled and preserved in syrup like chestnuts. They can be canned in brine, in curry, and, like baked beans, in tomato sauce. They can also be included in curried dishes. Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.
1 Cup (16 tbs), sliced
Grind coconut, jeera, garlic, small onion, curry leaves, green chillies and turmeric powder into coarse paste.
Peel the jackfruit seeds and slice them. If need be used frozen jack fruit seeds, which comes sliced. In a pan, cook jackfruit seeds with salt and just enough water. Once seeds are half cooked add the coconut paste. Cook well till the raw smell goes. In a pan, heat oil and fry mustard seeds, urad dal and curry leaves. Pour these into the seed mixture. Switch off the heat and now add yogurt and mix well. Serve with rice and sambhar.
This dish possibly would have originated by Kerala Iyers. The principle underlying is the use of several vegetables as are available, boiling them together with a souring agent, add ground coconut along with green chilies and later seasoning with raw coconut oil. Depending on different areas of Kerala the souring agents differed. Some of the common souring agents were tamarind, buttermilk and mango. There is a story that the Great Ramaiyan Dalawai formulated this dish when he was employed in the Ootupurai (free mess for brahmins) of Travancore king. In Travancore a special Aviyal is prepared using red amaranth leaves, mango, drumstick and jackfruit seeds.