Delicately sweet Jackfruit seeds sautéed in coconut oil with a few spices.
Prepare the seeds by boiling them in unsalted water until tender, then remove the thick outer skin and scrape or peel off as much of the thin brown skin as possible. Work while they are warm. Slice each seed along the length into quarters.
- 2 cups prepared chekké kuru
- 1 cup sliced shallots
- 1/4 cup of thinly sliced fresh coconut bits
- 1 tsp mustard seeds
- 2-3 red chillis, broken into large bits
- 1 sprig curry leaves
- 2-3 tbsp coconut oil.
- Salt to taste
- 1/4 tsp turmeric (optional- I prefer it without)
Heat the coconut oil and add the mustard seeds.
When they sputter, add the broken chillis and curry leaves, followed by the coconut bits.
Sauté gently for a couple of minutes, then add the sliced shallots.
Cook on low heat until they soften and begin to colour.
Add the sliced jackfruit seeds, (turmeric if using), stir to mix and cook, covered for 3-4 minutes.