Jack Fruit Seed ka Kees


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Jack fruit seeds are high in proteins and have a unique nutty taste. This particular dish is light and healthy and unlike a traditional South Indian rice accompaniment it can also be eaten as a snack.

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Jack Fruit Seed ka Kees recipe - How to make Jack Fruit Seed ka Kees

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 to 5 servings
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15 to 20 seeds of ripe jackfruit
2 to 3 green chillies
2 tbsp coconut oil
2 tbsp lemon juice

For The Tempering
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1 dry red chilli , broken into pieces
1/2 tsp finely chopped ginger (adrak)
a pinch of asafoetida (hing)
7 to 8 curry leaves (kadi patta)
salt to taste

For The Garnish
1/2 cup fresh grated coconut
finely chopped coriander (dhania) leaves
  1. Peel outer skin of the jackfruit seeds and pressure cook for 10 minutes. Keep aside to cool.
  2. Once cooled coarsely chop the cooked seeds in a chopper.
  3. Heat oil in a non-stick pan, add the mustard seeds, urad dal, red chilli and asafoetida.
  4. When seeds crackle add green chillies, ginger and curry leaves.
  5. Add coarsely chopped and cooked jackfruit seeds.
  6. Mix well and stir for 2 to 3 minutes.
  7. Serve immediately garnished with coriander and grated coconut.

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This recipe was contributed by Foodie #635639 on 11 Jun 2015

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