Tuesday, July 13, 2021

Jackfruit Seeds (Bikkanda) Upkari

Well friends,  as promised in my earlier post, this is another typical konkani "upkari" which means a dry curry.  These seeds are very nutritive and has umpteen health benefits. So don't ever discard them.

First of all, dry the jackfruit seeds and then peel off the white skin as mentioned in my earlier post.  Once this is done, you are ready to prepare the curry.  I have also added a small piece of yellow cucumber in this curry. You may omit it if you so desire. It tastes wonderful with the addition of yellow cucumber. 



Jackfruit seeds 
 (dried, halved & peeled)       15 -20
Yellow Cucumber                   about 1/4th Pc

For tempering:

Oil for tempering                   2 tsps
Mustard seeds                        1 tsp
Dry Red Chilies                     2- 3
Curry leaves                           1 Sprig
Asafetida   (Hing)                  1/2 tsp
Salt to taste

For Garnishing:
Freshly grated coconut           1 tbsp (optional)

Method :

  1. Halve the dried & peeled jackfruit seeds and cut the yellow cucumber into cubes or bite size pieces.
  2. Steam or pressure cook them for about 20 mins till soft but not mushy. Allow it to cool.
  3. Then heat a pan or a vessel on a medium flame. When the vessel is hot enough, add the mustard seeds. When they start spluttering, lower the flame and add the dry red chilies, hing & curry leaves.
  4. Next add the boiled/steamed Yellow Cucumber & Jackfruit seeds into the vessel. Give it a good stir. Sprinkle a little water if necessary so as not to stick at the bottom of the vessel/pan. 
  5. Add salt and mix well and allow it to cook for a few minutes for the salt to absorb.
  6. Switch off and garnish with freshly grated coconut.
  7. Its now ready to be served.

Jackfruit seeds (Halved) & Yellow Cucumber (cubed)

Steaming under process

Mustard seeds, hing, red chilies & curry leaves

Jackfruit seeds & Yellow Cucumber steamed

Tempering underway

Steamed vegetables added to the tempering

Freshly grated coconut added

Jackfruit seed (Bikkanda) Upkari ready to be served

Preparation time:    20 mins
Cooking time:         30 mins
Serves  :                  3-4 persons

Note :

  • You can check the health benefits of Jackfruit seeds here :https://www.netmeds.com/health-library/post/jackfruit-seeds-dont-discard-those-nutty-kernels-yet-read-the-health-reasons-inside
  • This simple dish is not only tasty, and easy to prepare but very healthy too.
  • Check here for my earlier post of Jackfruit seeds (Bikkanda) Koddel

Monday, July 5, 2021

Jackfruit Seed (Bikkanda) Koddel

As promised in my earlier post, I am presenting here the recipe made from Jackfruit seeds or Bikkand as it is known in Konkani language. Since the tempering is done with garlic it is called "Koddel".

 It's a simple recipe and is generally prepared by the GSB ( konkani speaking communities). Jackfruit seeds are gassy, hence it is generally combined with "Magge" (Yellow Cucumber) and/or with drumsticks. On the whole this combination makes it very nutritious and tasty too. 

Firstly, jackfruit seeds should be washed and dried in the sun for a day or two. Once dried, you can easily peel off the outer white skin. Once this is done, it's ready for cooking. So let's begin.


Jackfruit seeds               -     about 15
Yellow Cucumber          -     1/4th Pc
Drumstick                      -     1 
Garlic                             -     5-6 garlic cloves
Oil for tempering           -    2 tsps
Salt to taste

To be ground to a paste
Grated coconut              -      1 cup
Dry Red Chillies            -     2-3
Tamarind                        -     a small marble size

  1.  Wash the Yellow cucumber, Jackfruit seeds & drumstick. Then cut the jackfruit seeds into half,      yellow cucumber into bite-size pieces and drumstick into 2 inch pieces.
  2. Then cook the cut vegetables either in water or pressure cook it for about 10 mins till it is cooked well but not mushy.
  3. In the meantime, grind all the ingredients ( grated coconut, red chilles & tamarind) to a smooth paste.
  4. Now, take a vessel, add little water along with the cooked vegetables  and keep it on a medium flame. Also add the required salt and allow it to boil for few mins, for the salt to be absorbed. 
  5.  Lower the flame and add the ground paste and mix it well with a wooden spoon/ladle. Let it boil for a few minutes. Then remove from flame.
  6. Now heat a tempering pan, add oil in it and let the oil warm up
  7. In the meantime, crush the garlic cloves. Once the oil is heated, add the crushed garlic cloves and fry them till they turn brown. Switch off the flame and immediately transfer it to the vessel containing the mixture of cooked vegetables & the ground paste. Cover the lid immediately.
  8. Koddel is now ready to be served.
Dried Jackfruit seeds

Peeled & Cut Jackfruit seeds

Vegetables being cut
Vegetables boiled in pressure cooker
Grated coconut, Red chillies & Tamarind ground to a paste
Ground paste added to the cooked vegetables

Garlic cloves being fried in oil

Fried garlic cloves transferred into the vessel

Preparation Time : 20 mins
Cooking time   :  20 mins
Serves       : 3- 4 persons


  • The gravy should not be very thick or thin.
  • If garlic is not your choice, you can totally omit it. Instead you can add a teaspoon of asafetida water OR  half a teaspoon of the powder along with coconut oil or any other oil of your choice to the boiled veg and ground paste mix. In which case, this dish will be called Bikkanda Humman.  
  • I have previously posted Cookaa (Chinese Potato) Humman. Jackfruit seed Humman can also be prepared in the same manner