Jack seed and Mangalore cucumber palya:

Jack seed is halasina beeja, which is a seed of jackfruit and most underrated protein rich nature’s gift to mankind. All thanks to our elders, who have gifted us with the knowledge of lots of combinations of ingredients, vegetables. One such combination is coloured cucumber which is also known as Mangalore cucumber/ sambar cucumber with jack seed.  It is an ultimate, tasty side dish from our region and I am eager to share this recipe with you all –

I normally preserve jack seeds in a frozen form and procedure is already shared in my blog as well.


Coloured cucumber – ½ or 1

Fresh or Frozen jack seeds –2 fists full

Grated coconut – 3 table spoons

Turmeric – ½ tea spoon

Red chilli powder – 1 tea spoon

Salt- as needed

Jaggery – as needed


Coconut oil – 1 table spoon

Mustard – 1 tea spoon

 Urad dal – 1 tea spoon

Cumin – ½ tea spoon

Red chilli -1

Curry leaves – 2 springs


-Wash Mangalore/Coloured/sambar cucumber.

-Chop off 2 ends, slice in to 4 pieces and remove inner core (seed part) and chop into thin slices. (see the picture)

-Check now for the taste. If it is bitter in taste, soak the pieces in plain water for 5 minutes.

-Discard the water and proceed.

-If cucumber tastes good, no need to soak in water and you can directly proceed in cooking.

-I normally crush and store the jack seeds. So, no need of chopping or crushing. If you have fresh seeds with you, please crush the seed by using hitting stone and remove outer stiff cover and use inner seed.

– Take one pressure pan or cooker, do seasoning. Heat oil, splutter mustard, add urad dal. When dal becomes light brown, add cumin, red chilli and curry leaves.

-Now add in crushed jack seeds, little water and cook for one whistle.

-When pressure releases, remove cooker lid and proceed to make palya.

-Switch on the gas, Add Red chilli powder, salt and jaggery, required amount of water and chopped cucumber pieces.

-Close the lid and cook this in a low flame, until cucumber is cooked or up to water drains.

-If water drains first, add some more water and make sure to cook cucumber.

Garnish with fresh grated coconut and mix, cook for 2 minutes and switch off the gas.

-Serve with hot rice and enjoy as a side dish.

How to preserve Jack fruit Seed:

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.