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.

Ingredients:

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

Method:

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

Note:

• 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

Jackfruit (Ponos)

It’s raining Jackfruits in Bangalore now!! It’s the jackfruit season and one jackfruit also landed in our house!!

In southern India Jackfruit trees can be found in the backyard of almost every house.

Raw and tender jackfruits ( ‘Kadgi” in konkani “Kathal” in hindi ) are used as vegetable in curries, and various other dishes.

In konkani, the ripened jackfruit is known as “Ponos” and jack plums are known as “Gharaw”. It is a very aromatic fruit and sweet to taste. Sometimes the aroma is quite overpowering. One thing is certain - no one can steal and eat it without being caught !

Frankly speaking, cutting a jackfruit is an art and needs certain type of skills as well as certain amount of physical strength for a neat job to be done. My husband geared himself up for this Herculean task! For this, you will need a lot of newspapers to be spread on the floor (it’s best done this way) as it can get quite messy if one does not take proper precautions. Smear your hands as well as the knife with coconut oil ( mind you no other oil will do as far as konkani people are concerned !) to avoid the gum like sticky secretion coming out from the core stem and then proceed with the cutting of the fruit.

We got 61 “Gharaus” or jack plums from this one Jackfruit! We distributed most of it among our friends and relatives and kept a few for ourselves.

Jack plums are also eaten as a fruit. However, it is advisable to eat this early in the morning (for breakfast) as it takes time to digest. Traditionally, it is also recommended to take a teaspoon of honey after eating it to aid in the digestion.

Various sweet dishes are prepared from the ripened jackfruit.

Watch out for the sweet dish recipes in the next few posts.