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Jackfruit seed and Baby Potato Stir Fry

Do you have a very vivid memory that triggers every time someone mentions a certain ingredient or a recipe? I am sure you do, which is why you endure my long passages foodie prose! I certainly have a lot of those memories. Memories that make me want to go back in time.

This one that I’m going to tell you about involves jackfruits. When I was kid and jackfruit season hit our ‘chakka’ obsessed home, many evenings were spent in the big, musty store room in Ma’s house, cleaning said fruits. It’s rather pervasive aromas would hit us muddy kids, playing house in the garden outside, and being the curious souls we were, we would venture inside to get in on the action.

My designated job was to fish out the seeds from the fruit. My aunts and Amma would pile the fruits high, their well oiled hands pricing the fruit from all that white, sappy mess.It was strangely satisfying to wiggle the seeds out of the slippery jackfruit and even more satisfying to get the jackfruit seeds out from the Avial my gran wouldmake the next day.

As you might already know, I’m not a fan of the big tropical must-have fruits like chakka and manga (jackfruit and mango), but I’m a sucker for curries with the seeds. This one is dead easy, delicious and great as a starter. I boiled the potatoes and jackfruit seeds seperately. But I guess you can try doing them together.

Print Recipe
Jackfruit seed and Baby Potato Stir Fry (Chakkakura Urulankizhangu Mezhukkupuratti)
Course appetizer
Cuisine south indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Course appetizer
Cuisine south indian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
Instructions
  1. Boil the potatoes and jackfruit seeds in salted water and keep aside. I pressure cooked them individually with the peel on. The jackfruit seeds i cooked for three whistles, and the potatoes for one.
  2. Once cool, peel both of them and keep aside.
  3. Marinate the potatoes and jackfruit seeds in the yoghurt and dry spice powder mix and keep aside for 15 minutes.
  4. Heat oil in a cast iron skillet and splutter the mustard seeds. Then add the methi seeds and clove and fry the spices.
  5. Add the marinate potato and jackfruit seeds into this and stir fry till the masala is well coated.
  6. Then add the kasuri methi and mix well.
  7. Finally add salt for seasoning and garnish with dry red chili and coriander and serve.
Recipe Notes

You can either have this as a poriyal with rice or as a starter. My spice tolerance is low, but it you can do with a little more spice add some more chili powder. Yummy!!!

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  1. Never tried this Combo Ramya. But I will have to wait to reach India to get some jackfruit seeds :). Till then, ithu noki vellam irakaam alle? 🙂 – Sreelatha

  2. Haha! You must try it. Until then vellam irakkaling sounds like the only option. Like I do seeing your avocado toast post <3

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