Jackfruit seeds tossed in a traditional Mangalorean coconut masala.
Ingredients
2-3 chopped jackfruit seeds
salt
1 teaspoon jaggery (optional)
For the sukka paste
4 long red chillies
a marble size tamarind
1/4 teaspoon turmeric powder
salt to taste
1/2 to 1 cup grated coconut
For the tempering
2 tablespoons coconut/ vegetable oil
1 teaspoon mustard seeds
few curry leaves
Instructions
Cut the seeds into 2 or 4 pieces. Peel of the thin white film like layer. Wash. If you want to peel of the brown skin, soak for 30 mins. The scrape off the brown skin with a knife. Pressure cook with water and salt for 4 to 5 whistles or till done. They should be cooked but should not turn mushy. Drain.
For the paste, grind together red chillies, tamarind, turmeric, salt without adding water till smooth. Then add coconut and grind coarsely.
Heat oil, add mustard seeds, curry leaves. Let seeds crackle.
Add the paste and roast for 1-2 mins.
Add the cooked and drained jackfruit seeds. Toss and let roast for few mins. Can add jaggery, if adding.
Serve hot with rice or chapathi.
Note
For variation, can add potato cubes, peas along with jackfruit seeds. You can make sukka from cabbage, beans, okra etc instead of jackfruit seeds. For a different flavour, can add chopped onion, asafoetida for the tempering.