Yes!! You heard it right. I am using jackfruit seeds in my cooking all year round by preserving it in frozen form. It is rich in anti-oxidants, vitamins, minerals, calcium, potassium, carbohydrate and starch. So, when we eat the fruit and then throw away the seeds, you are discarding this power house of goodness.
In our region, people have been using jackfruit seeds in their traditional cooking for ages. After consuming the fruit, our elders used to apply some mud paste and used to pile it up in one corner of the veranda. In rainy season, they used to use these seeds as needed for cooking, by making Rasam, palya, sambar by mixing with some other vegetables or greens. They used to prepare some desserts as well.
I never used to like this when I was young, and never realised the importance of it’s goodness. After marriage, I started using these seeds in my cooking, because of my husband, who likes jack seed in some of our traditional recipes. I will post our favourite recipes in the coming days one by one.
-After consuming or using the fruit bulbs, Collect all the seeds.
-Remove outer slimy cover and discard.
-Wash the seeds and keep aside (to air dry) for 3 to 4 days.
-After 3 to 4 days, seed jacket will become brittle and it will be easier to peel now.
-Take one rough kitchen cloth and one stone pastel or pressing stone.
-Keep individual seed and hit hard. Outer jacket will break, and inner seed will crush.
-Collect all the crushed seeds and throw away all the outer jacket.
-Store the seeds in zip lock for future use and freeze it in a freezer compartment.
-This way, frozen seed will be ready and available to cook throughout the year, until next season.