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You are here: Home / Dry Vegetarian Side Dishes / Stir-Fried Jackfruit Seeds Kerala Style-Chakkakuru Mezhukkupuratti Recipe

Stir-Fried Jackfruit Seeds Kerala Style-Chakkakuru Mezhukkupuratti Recipe

November 24, 2015 22 Comments

Learn how to make this eay Stir-Fried Jackfruit Seeds recipe or Chakkakuru Mezhukkupuratti. Recipe tested and learnt from my mom.

Jackfruit seeds or Chakkakuru is a childhood favourite for both me and my brother. Chakkakuru Aviyal is a family favourite, really, closely followed by this mezhukkupiratti. Looking back, I realise a lot of vegetables we ate growing up in Kerala were received or grown and not bought. Most homes would have a parambu or a backyard that had all sorts of things growing there, and most homes had atleast one jackfruit tree, mango tree, coconut tree (of course!), and random things like mangosteen, rose apple, custard apple, lots of banana trees etc. Since most people can’t really consume all that their backyard produces, often organically, neighbours and friends become grateful recipients of these super fresh fruits and vegetables.

Chakkakuru Mezhukkupuratti-Stir-Fried Jackfruit Seeds (Kerala-Style)

This whole cycle of sharing and giving and receiving was so interwoven that amma actually knows whose jackfruit tree produces the sweetest fruits and who has the orange-red seedless papaya that’s actually a hybrid plant and whose backyard produces the best ethappazham that calls for making nothing but ethakka appam with it.

jackfruit seeds (chakka kuru)
Chakkakuru – Jackfruit Seeds

TH loves jackfruit and every time we go back to Kottayam, amma would have sourced jackfruit from at least 3 homes, taste-tested them all, and kept aside the best and sweetest fruits for us – or, more for her son-in-law, actually. However, having always lived in cities, he had never tasted jackfruit seeds.

Jackfruit seeds take some time to prep before cooking (see notes below recipe) if you are not a patient cook, this dish is probably not for you. That said, I promise that the end result is well worth it.

Roasted Jackfruit Seeds – Chakkakuru Mezhukkupuratti

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4-6
Recipe source: Amma

Ingredients:
4 cups of cleaned and prepped jackfruit seeds, sliced long
1/2 tsp of turmeric powder
1-2 tbsp of oil (preferably coconut oil)
4-5 crushed red chillies (or 1 tsp red chilli powder)
6 cloves of garlic, crushed
1/2 tsp of freshly cracked black pepper
1 tsp of salt (adjust to taste)

How to Make Chakkakuru Mezhukkupuratti:

1. Prep the jackfruit seeds for cooking (see notes below). Heat oil and add the sliced jackfruit seeds. Keeping fire on medium-low, stir-fry them until the seeds start to sweat a bit. Add the turmeric powder and salt.

Chakkakuru Mezhukkupuratti-Roasted Jackfruit Seeds (Kerala-Style)

2. Keep stir-frying until the seeds turn soft yet hold their shape. This will take about 10-15 mins depending on the freshness of the seeds. It’s hard to overcook the jackfruit seeds so don’t worry. Once they are cooked, add the crushed garlic and red chillies. Please don’t use garlic from a bottle, that really won’t taste good in this recipe.

Continue to stir and roast until the oil does its magic and the seeds start to get nicely browned. This will take about 10-12 mins.

Chakkakuru Mezhukkupuratti-Roasted Jackfruit Seeds (Kerala-Style)

3. We like our chakkakuru kinda halfway done but you can continue to roast until it’s golden brown or stop when it’s partially browned like below. Switch off the flame and add the freshly cracked pepper on top. Mix well.

PS: That’s my mom in the picture below. Pretty hands, no? 🙂

Chakkakuru Mezhukkupuratti-Roasted Jackfruit Seeds (Kerala-Style)

That’s it! You are done making stir-fried jackfruit seeds the authentic Kerala way.

Notes:

– How to prep jackfruit seeds for roasting: Remove the outer white layer and soak the seeds in warm water for 30 mins. Scrape off the brown thinner skin using a paring knife. It’s tough to get it off clean so a few bits here and there is ok. In fact, I have seen dishes where this brown skin is not removed so I guess it’s optional. We always remove it though so I just can’t bring myself to leave it on. Wash the peeled seeds and cut each into 4-5 pieces length-wise.

– Mustard seeds and curry leaves are usually not added to this mezhukkupuratti since it alters the flavour a lot.

– Use coconut oil for the best flavour and use fresh garlic and crush your red chillies (as opposed to using a store-bought powder).

Serve Chakkakuru Mezhukkupuratti with rice and any of the below Kuzhambu / Chaaru recipes:

– Kerala Parippu Curry
– Thakkali Kuzhambu
– Mullangi Sambar
– Moru Kachiyathu
– Poricha Kuzhambu
– Kara Kuzhambu

More Indian recipes with Chakkakuru or Jackfruit Seeds:

– Chakkakuru Aviyal
– Jackfruit Seeds Dal

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By nags Filed Under: Dry Vegetarian Side Dishes, Kerala Recipes, Uncategorized

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Reader Interactions

Comments

  1. Sankar Gopal

    May 5, 2013 at 4:09 pm

    Me a guy trying to cook . …What I found toughest was trying the split them longitudanally . Any suggestions ?

    Reply
    • Nagalakshmi V

      May 6, 2013 at 2:17 am

      Are you soaking the seeds first as in the instructions? Use a sharp knife to cut it long. If it's really proving difficult, just chop whichever way you like, doesn't matter too much. This way, they cook a bit more uniformly, that's all.

      Reply
  2. Anonymous

    April 15, 2013 at 4:17 am

    Thank you for this yummy snack… im a Filipino and ill try this here.

    Reply
  3. shakuntala

    April 11, 2013 at 3:12 pm

    This was a lovely dish..thanks for sharing the recipe. I cooked with the brown skin, without garlic and it was quite yummy!!

    Reply
  4. Anonymous

    April 10, 2013 at 11:33 am

    i tried this .. but it turned crispy ..since added oil a bit more ..looked diffrnt from the above pic .. a bit fried ..but even then it tasted really great !first tyme im loving chakka kuru ! thank u

    Reply
  5. Rums

    February 22, 2013 at 7:14 pm

    My mom usually makes sambar out of jackfruit seeds. I'm married to a palakkad iyer, and he was craving Chakka Pradhaman. I decided to save the seeds and tried out this recipe today – it is delicious! It took me three days to get the jackfruit seeds prepped up because of other work 🙂 No pain, no gain. Thank you for this amazing recipe 🙂

    Reply
  6. Sharmilee! :)

    January 25, 2013 at 4:13 pm

    I love jackfruit seeds curry/(anything with that)….ur version sounds great!

    Reply
  7. Jeyashrisuresh

    January 24, 2013 at 5:59 am

    This one is totally new to me. My mom add the seeds in sambar but we never like it, we always love to pressure cook it with salt and eat it as it as.This must taste yum for sure.

    Reply
  8. Shyam

    January 23, 2013 at 4:35 pm

    oooh… next time I'm in London, I'll have to make an extra-special effort to get to my favourite Southie grocery shop to pick these up so I can make this recipe. I LOVE jackfruit seeds!

    Reply
  9. SARENA

    January 23, 2013 at 7:39 pm

    Yummmmmmy I like it.it look amazing

    Reply
  10. Apu

    January 22, 2013 at 7:27 pm

    Tempting, we make them in the North too!!

    Reply
  11. divya

    January 22, 2013 at 6:19 pm

    Yum, that looks amazing!

    Reply
  12. Vanamala Hebbar

    January 22, 2013 at 5:55 pm

    Nice…. we make sambar with seeds….

    Reply
  13. M D

    January 22, 2013 at 5:43 pm

    Wow! That looks delicious and simple to make. We use jackfruits a lot in our cooking. Sometimes, there's so much that we end up discard the seeds! Lovely pictures too.

    Reply
  14. Purva Sawant

    January 22, 2013 at 5:04 pm

    I like this recipe. We use jackfruit seeds in dried shrimp curry. But I must try this.

    Reply
  15. chinchu

    January 22, 2013 at 10:48 am

    Your posts always make me nostalgic. Thanks Nags, for bringing in sweet memories.

    Reply
  16. Scarlett O'Hara

    January 22, 2013 at 10:47 am

    Aah! Its been so long I heard anyone mention anything about Jackfruit seeds… 🙂 I don't get them here… wish I could!
    We make sambar with it, then we also eat it as it is but boiled, and then when it gets dried up, we still eat it. I LOVE it! 🙂

    Reply
  17. dassana

    January 22, 2013 at 10:28 am

    your mom's hands are pretty. we make sambar with jackfruit seeds and some simple stir fries. feel like having these stir fried seeds now.

    Reply
  18. Veena Theagarajan

    January 22, 2013 at 9:39 am

    I miss my mum/grandma..I love jack fruit seeds.. My mum does this too.. Looks so yummy

    Reply
  19. Anonymous

    January 22, 2013 at 8:49 am

    I looooove Chakkakuru Mezhukkupuratti 😉 thanks for posting this recipe, but now i'm craving for it 🙁

    Reply
  20. WeR SAHM

    January 22, 2013 at 8:31 am

    Wow…it's absolutely new to me…looks very tempting…

    Reply
  21. APARNARAJESHKUMAR

    January 22, 2013 at 7:29 am

    Nags Clicks are good ! have u tasted the jackfruit seed Sambhar ? there we generally wont cut the seed just a smash using the small mortel its divine ! and tasty 🙂 doesnot require any side dish at all 🙂 i am back to my childhood after seeing this recipe ! thanks 🙂

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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