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 Idli (Ponsa Idli)

It's the jackfruit season! People in general have a love-hate relationship with this ripened fruit as it is very aromatic. It's grown in plenty in the southern part of India. We Amchis (Konkani speaking people) love this "Ponosu" (as it is called in konkani for the ripened jackfruit) and a lot of sweet dishes are prepared from this fruit. One such sweet dish is "Ponsa Idli". 

Traditionally this idli is prepared in "Teak Leaf " and is called " Ponsa Muddho". When steamed in teak leaf, the "Muddho" turns reddish in colour.  And if "teak leaf "  is not available, banana leaf can be used instead.  But, as you all know by now, that I always choose the path of least resistance - I just steamed them in our regular idli moulds ! And the end result was good. My spouse will vouch for it. It is best eaten with a dollop of ghee (clarified butter).

I have previously posted about the Jackfruit & its recipes  - Jackfruit Payasam (Gharayi), Jackfruit Fritters (Mullik) & Jackfruit Patholi in my blog. You can check it out by clicking on these names. 

Jackfruit (Ponsa) Idlis to be eaten with a dollop of ghee

                                         

Ingredients:

Jackfruit Plums (deseeded) - about 15
Rice - 1 cup
Powdered jaggery - 1/4 to 1/2 cup
Grated coconut - 1/2 cup
Ghee (clarified Butter) - for smearing the idli mould & also to be eaten with idli
Salt to taste

Method :

1. Soak rice for about an hour. Then drain water completely.
2. In the meantime, chop the Jack plums and keep them aside.
3. Grind the chopped jack plums, grated coconut & powdered jaggery to a smooth paste without adding any water. When done, remove it in a bowl.
4. In the same mixie jar, add the drained rice and grind it to a coarse powder without adding any water.
5. Add the coarsely powdered rice and salt into the bowl (containing the jackfruit mixture) and mix it thoroughly into a smooth paste without any lumps.
6. Now grease the idli moulds with ghee.
7. Heat the idli steamer with water. If you are using pressure cooker, take care to remove the whistle.
8. Fill the greased idli cups with the prepared batter and steam for 20 mins.
9. When cooled remove the idlis from the mould with the knife/spoon.
10. Serve hot with a dollop of ghee on top.

Jackfruit Plums deseeded

Rice soaked in water

Jackfruit plums being cut into pieces

Jackfruit plums, grated coconut & jaggery added in mixie jar

The above mixture ground to a fine paste

Rice ground coarsely

Rice powder & salt added to the above mixture

Mixed into a smooth paste without lumps

Ready for steaming

Idlis steamed and ready to be removed

                                     

Jackfruit Idlis ready to be served

Preparation time : 20 mins   

Soaking time        : 1 Hour
Cooking time       : 20 mins

Makes                   : 16 Idlis

Note:

• While grinding do not add water at any stage. The batter will be watery and the idlis will not turn out well.
• The quantity of powdered jaggery can be adjusted according to the sweetness you desire and also the sweetness of the jackfruit plums.
• Any type of rice can be used. I have used Idly rice.
• Do not discard the Jack fruit seeds (Bikkand in Konkani) as it can be used in various curries. Will share some recipes of Bikkand in the coming days.