This very old and auspicious Jackfruit tree is growing in the precinct of the ancient city of Ayutthaya(?) or Sukhothai(?).
The fruit is seasonal and is often seen as  extremely large and heavy pendulous, armoured  fruit pods attached often to the trunk of the tree by a pliable stem.

Jackfruit seeds like many other edible seeds are a good resource of various nutrients, elements and like others contains ant-oxidants and other panaceac goodies which will prevent ingrown toe gristle to infected turned in hair growth on the knees and probably pilonidal sinus in the soul of the foot.

The seed flavour and this use of the seeds in this recipe is very enjoyable and texture good. So mostly for these eating reasons they are a very worthwhile food.

  • Jackfruit seeds, 1cup (sliced)
  • Coconut, 3 Tbsp
  • Jeera, 1 tsp
  • Garlic, 6 cloves
  • Small onion, 1
  • Green chillies, 4-5
  • Turmeric powder, ½ tsp
  • Oil, 2tsp
  • Mustard seeds, 1 tsp
  • Urad dal,½ tsp
  • Curry leaves, as needed
  • Yoghurt, 2 tbsp
  • Salt

  1. Prepare the paste by grinding  coconut, jeera, garlic, small onion, curry leaves, green chillies and turmeric powder into coarse paste.
  2. Peel the jackfruit seeds and slice them. (You can use processed frozen sliced Jackfruit seeds in this recipe). 
  3. 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.
  4. In a pan, heat oil and fry mustard seeds, urad dal and rempah until delightfully fragrant and then add this fried spice blend  into the Jackfruit seed pan mixture.
  5. Turn off the heat and add yogurt and mix well.
Serve with rice and sambhar.