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

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