Name: Jackfruit Seeds Sukka (Dry curry) recipe by Smrithi Sagar at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Jackfruit Seeds 1 cup; Dry red chillies 8 to 10 ( Of less spicy); Grated Coconut 1 cup; Coriander Seeds 1/2 tsp; Urad dal 1 tsp; Tamarind Paste 1 tsp; Oil 1 tsp + 1 tbsp; Mustard seeds 1 tsp; Curry leaves few; Onion 1 large; Water as required; Salt to taste

ABOUT Jackfruit Seeds Sukka (Dry curry) RECIPE

This is a coconut based delicious dry curry of jackfruit seeds which is served as a side dish to steamed rice and rasam. Jackfruit seeds are good for health mainly its consumption prevents constipation and indigestion and improves eyesight. This is my mother's recipe which she used to make us eat by preparing it in a delicious way.

Instructions

Sun dry the jackfruit seeds for at least four days and store it to make curries, cutlets and other dish of your choice.
Peel the outer skin of jackfruit seeds and place in a bowl.
Rinse it thoroughly with the help of water.
Pressure cook the seeds by adding salt and required quantity of water taking two to three whistles depending upon your cooker.
Pressure cook the seeds by adding salt and required quantity of water taking two to three whistles depending upon your cooker. The seeds should be cooked well and should not turn more soft. Separate the boiled seeds with boiled water.
Take a pan in which you are going to make this curry. Add 1 tsp oil and in a low flame roast dry red chillies and remove onto a separate plate.
Also in the same pan add urad dal and coriander seeds and roast well.
Make preparations for grinding the masala paste. First you need to grind grated coconut, dry red chillies and tamarind paste.
Add water in little quantities to grind to a coarse paste.
Just before removing the grounded masala paste add salt and roasted urad dal , coriander seeds and grind for few more seconds. Your masala paste is ready.
Heat the same pan and add 1 tbsp oil. Crackle mustard seeds and curry leaves. Also add finely chopped onion and roast till it becomes soft.
Add grounded masala paste and mix well.
Cook till raw smell disappears and add the retained pressure cooked water is required if you feel it is too dry.
Further add cooked jackfruit seeds and little pressure cooked water and close the lid.
Let the boiled jackfruit seeds absorb all the flavor and start thickening.
Turn off the flame and serve it along with hot steamed rice and rasam.

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