Have you ever used jackfruit seeds in cooking? Got any chance to include these seeds in staple food like curry or stirfry? Ever tasted cooked jackfruit seeds as is?
If your answer is ‘No’ then you must surely try this combo of mixing Mangalore cucumber with jackfruit seeds in a curry. Mangalore cucumber or vellary easily absorbs all the spice flavors well and doesn’t overpower the nutty taste of jackfruit seeds.
If your answer is ‘YES’ then you must be nostalgic, recollecting the memory of eating a bowlful of steamed rice pairing with Mangalore cucumber and jackfruit curry on a banana leaf sitting cross legged on floor during rainy season. Being nostalgic, I recreated the same magic in my Udupi-recipes kitchen with the fresh Mangalore cucumber and jackfruit seeds that have been stocked for the same purpose.
In Udupi, where oceanic rain is usually observed during rainy season this vellary, pumpkin and greens are used in everyday cooking and it is staple food in that season. Instead of making plain Mangalore cucumber curry, when it’s mixed with jackfruit seeds it seals the deal for sure. Jackfruit seeds enhance the taste blending well with the curry and that nutty taste cannot be forgotten so easily.
Mangalore cucumber curry with jackfruit seeds is a coconut based curry where coconut is ground with Udupi Sambar powder and the veggies are cooked in tamarind, salt and jaggery, then mixed with ground paste giving a perfect balanced taste. If you don’t have the sambar powder stocked, you can always refer ash gourd coconut curry to prepare it instantly for each curry. So here goes the recipe of simple, quick and delicious rice side dish Mangalore cucumber curry.
Mangalore Cucumber Curry with Jackfruit Seeds
Ingredients
- Mangalore cucumber- 1 medium sized
- Jackfruit seeds- 10 to 15 no.
- Tamarind- Lemon sized
- Jaggery- Lemon sized
- Turmeric powder- 1/4 tsp
- Fresh grated coconut- 3/4 cup
- Udupi sambar powder- 4 tsp
- Salt- 1.5 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentil- 1/2 tsp
- Curry leaves- few
Instructions
Preparation
- Wash Mangalore cucumber under running water and cut it in to half. Then chop each half in to 1 inch wedges and then cut them in to cubes.
- Soak tamarind in half cup of water for 15 minutes. Squeeze and extract tamarind juice discarding the residue.
- Rinse and peel off the jackfruit seeds, pressure cook them till soft. Keep it aside till use.
Method
- Add Mangalore cucumber cubes in to a vessel or cooking pan along with a cup of water. Bring it to boil in medium flame.
- Include tamarind juice, jaggery, turmeric powder and salt enough for vegetable pieces. Cook them together till Mangalore cucumber cubes are soft in medium or low flame. You can check whether the pieces are cooked or not by piercing knife in to one of the Mangalore cucumber cube.
- Meanwhile grind fresh coconut along with Udupi sambar powder in to fine paste adding water as required.
- When the Mangalore cucumber cubes have cooked well, add pressure cooked jackfruit seeds and ground coconut paste from above step. Add water to get the curry consistency. Mix well. Add rest of the salt and bring it to boil. Switch it off.
- Heat a seasoning pan adding all the ingredients under "seasoning ingredients" list, as the mustard seeds crackle transfer the tempering to Mangalore cucumber curry.
- Mangalore cucumber curry with jackfruit seeds is ready to serve as rice side dish.
Notes
- You can add little salt while pressure cooking jackfruit seeds.
- Do not overcook Mangalore cucumber cubes, make sure they retain shape.
- You can peel off the Mangalore cucumber before cubing them. I have not peeled as I like that way.
- You can include 2 to 3 tsp of cooked toor dal too for additional taste.
- I have cooked jackfruit seeds for 3 whistles in medium flame and then in simmer for 5 minutes.
Looks interesting… Can I have the traditional name of this curry if any?!
Hello Mia, if you can understand tulu, traditional name is Southe bole Koddel. Thanks for the comment.