Jackfruit Seed Masala
Lunch • India
How to Make Jackfruit Seed Masala (Traditional & Healthy Version)
Jackfruit Seed Masala, known locally as 'Kathal Beej Masala', is a cherished South Indian dish celebrated for its earthy flavors and nutritional richness. In Kerala and Tamil Nadu, jackfruit seeds (chakka kuru) are often harvested during the summer months and prepared in aromatic masalas, making the most of the seasonal bounty. The seeds are simmered with a mix of freshly ground spices, onions, tomatoes, and coconut, resulting in a dish that is both hearty and satisfying. Jackfruit Seed Masala is a popular lunch item, frequently served with steamed rice or chapati, especially during festivals like Onam when jackfruit is in season and features prominently in traditional feasts. The taste is unique—nutty, mildly sweet, with a hint of smokiness from roasted seeds and warmth from spices like mustard seeds, red chili, and turmeric (haldi). This dish is a wonderful way to utilize the often-overlooked jackfruit seeds, transforming them into a flavorful curry that appeals to both vegetarians and those seeking plant-based protein options. Its wholesome ingredients and minimal use of oil make it a preferred choice for health-conscious families in South India, embodying the spirit of regional cuisine and sustainable eating.
Ingredients(for 1 bowl (approx. 200g per serving))
- 1 cup Jackfruit seeds (Kathal Beej / Chakka Kuru; boiled & peeled)
- 1 medium Onion (finely chopped)
- 1 large Tomato (finely chopped)
- 2 tbsp Coconut (freshly grated; optional for South Indian style) - optional
- 1/2 tsp Mustard seeds (rai)
- 8-10 Curry leaves (kadi patta)
- 1/2 tsp Red chili powder (lal mirch)
- 1/4 tsp Turmeric powder (haldi)
- 1 tsp Coriander powder (dhaniya)
- 1/2 tsp Garam masala (optional) - optional
- 1 tbsp Oil (preferably coconut oil)
- to taste Salt
- 1/2 cup Water (for cooking)
Instructions
- 1
Boil jackfruit seeds until soft (about 10-12 minutes), peel the outer skin, and chop them into halves.
10 minutes
Boiling makes the seeds tender and easier to digest; remove all tough skin for best results.
- 2
Heat oil in a kadhai. Add mustard seeds and let them splutter, then add curry leaves.
2 minutes
Use coconut oil for authentic flavor and aroma.
- 3
Add chopped onions and sauté until golden brown.
3 minutes
Ensure onions are finely chopped for even cooking.
- 4
Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until tomatoes turn mushy.
4 minutes
Cover the kadhai to speed up tomato softening.
Why This Dish is Healthy
Jackfruit Seed Masala is a nutrient-dense, vegetarian lunch option that supports weight management and provides sustained energy. Its high protein and fiber content make it filling, while minimal oil keeps the calorie count low. The use of spices like turmeric and coriander boosts immunity and aids digestion. Naturally gluten-free, it's suitable for most dietary needs.
Jackfruit seeds are an excellent source of plant-based protein, dietary fiber, and essential minerals like magnesium and iron. The seeds are low in fat and rich in complex carbohydrates, supporting sustained energy. Coconut adds healthy fats, while onions and tomatoes provide antioxidants and vitamins A and C. This dish is heart-friendly, gluten-free, and supports digestive health due to its high fiber content.
Pro Tips
- 💡Tip 1: Peel seeds thoroughly to avoid tough, chewy bits in the curry.
- 💡Tip 2: Use coconut oil for an authentic South Indian aroma.
- 💡Tip 3: Add a pinch of asafoetida (hing) for extra digestive benefits.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or microwave before serving. Avoid freezing, as texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
