Jackfruit Seed Saar (Bikand Saaru)

Few weeks back, I found a small portion of ripe Jackfruit at Indian grocery store. I was delighted and almost had the mind to buy the entire lot had it not been the cleaning process (which is a messy task) and that thought which promptly curbed my brimming enthusiasm. I had initially planned on making Gharayi, a sweet dish made of Jackfruits which Ma would often make for us when the ripe fruits were in season. I was happy to have found this fruit after ages. The Jackfruit kernels were super sweet and both of us finished the plate clean in no time. Left, were the seeds which I saved without a rhyme or reason. Everyday when I spotted the dozen seeds sitting on the counter, it filled me with memories of one women whom I owe a lot in my life in addition to my dear Ma. 

The Jackfruit seeds reminds me of my Ammama (my Grandma). She was one woman who was very fond of seasonal produce and more specifically - Mangoes and Jackfruits. I had earlier written about the Jackfruit tree in the backyard of my Grandparents house which I am obsessively fond of. I left the seeds on the counter in open air to dry off. After 5-7 days, the ash grey skin easily comes off. What remains is the brown seed which is suitable for this recipe.

When we were kids, Amamma had the official responsibility of feeding over a dozen mouths during our summer vacation. I dread to think how she pulled off the job with lot of grace and dignity. During hot blazing summer, when the sun would hit the zenith, she would save the seeds after cleaning the Jackfruit which was a communal task in my home. You want to eat the fruit - you contribute to the chore was the norm. She saved the seeds to simply air dry them. Once the skin was off, she would boil them in salt water and roast them on the warm ash laden hearth. Yes, we had two stoves in the home - one fueled by Gas and the other fueled by wood. The smoke coming from the wood stove left me teary eyed but the fragrance of the food cooked on this stove was simply divine and incomparable. She would pat dry the ash smeared seeds and present it to us. For me, it was close to a comical science experiment laced with excitement!

Jackfruit Seeds - Freshly plucked from the fruit

I got this recipe from my Aunt who frequently cooks many Hayvaka style dishes including their crunchy Mung dal Koshimbiri and spicy Huli. She likes to dry different regional cuisines from Karnataka and the flavor of her food is spot on. Hayvaka cuisine is very popular in Udupi-Mangalore region and the food is very rich in color, texture and unique in taste. This was my Ammama's favorite cuisine after GSB Konkani cuisine.  The nutty flavor of jackfruit seeds is a welcome change for this recipe where otherwise a substantial amount of cooked lentils are used, serving the purpose of a base to many kinds of Saar/ Saaru recipes.

Jackfruit Seed Saar/ Bikand Saaru

Simple spicy Saaru cooked in Jackfruit seed paste

Prep Time: 5-7 days

Cook Time: 45 minutes

Yield: 3-4 Servings

Ingredients:

Jackfruit Seeds (air-dried, skin removed) - 10

Tamarind pulp - 1/2 cup

Grated coconut (fresh or frozen) - 2 tbsp

Rasam powder - 2 tbsp

Turmeric powder - 1/2 tsp

Asafoetida - 1/4 tsp

Jaggery - 1/2 tsp

Coriander leaves (finely chopped) -  1/2 cup + 1/3 cup

Green Chillies (slit lengthwise) - 2

Coconut Oil

Salt

For Seasoning -

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

Red Chillies (broken into pieces) - 1

Method:

Air-dry the Jackfruit seeds. After 5-7 days, peel off the ash grey skin and save the brown skinned seed. Pick the seeds which have a smooth finish, discard the rest. Bring 2 cups of salted water to boil and cook the seeds well in the water. Check if cooked completely, drain the water and allow to cool.

Make tiny pieces of the cooked seeds, grind to a smooth paste with strong Rasam powder and grated coconut with little water. Bring to boil the tamarind pulp, jaggery, green chillies and jackfruit seed paste. Once the raw flavor of the broth goes off, add turmeric, asafoetida and 1/2 cup of coriander leaves. Season with salt as per taste and bring the broth to boil. Turn off the flame.

In a small frying pan, heat a tbsp of coconut oil, season with mustard seeds. Once the seeds splutter, add curry leaves and broken red chillies. Turn off flame and pour this seasoning over the cooked broth. Garnish with 1/3 cup of chopped coriander leaves. Drizzle little coconut oil over the broth. Cover with a tight lid. Strain and serve to enjoy as a drink. Else, serve with warm rice.

Note: Use a very strong and potent Rasam powder for this recipe. Use a tad bit more coriander leaves to balance the  flavors.