It’s not Jackfruit season in Kerala. But when I was doing my grocery shopping I saw this packet of jackfruit seeds on the counter and bought it immediately. Hubby is so fond of Padavanlanga Chakkakkuru Mezhukkupuratti.. and I had the homegrown Snakeguard from my mother’s vegetable garden. This dish was destined to be made 🙂
My hubby loves this dish… Infact so much that our moms make sure that we have the seeds packed in the luggage during our return trip from Kerala..
There is no need for lots of oil in the mezhukkupuratti (stir fry).. Use 3-4 tbsp of oil and sauté the vegetables in a low flame for 25-30minutes. If you are using non stick pan oil consumption can still be reduced. If you go for iron skillet you will get a crispier mezhukkupuratti.(stir fry)
- Jackfruit seeds -20
- Snakeguard – 1
- Onion, sliced – 1
- Chilli powder – ¼ tsp
- Turmeric powder – ¼ tsp
- Salt – to taste
- Oil – 3 tbsp
- Mustard seeds – 1 tsp
- Curry leaves
- Red chillies – 3
- Slice each jackfruit seeds into 6 long pieces.
- Cook them with ¼ tsp turmeric powder, ¼ tsp chilli powder and ½ cup water on slow flame.
- Slice the snakeguard into long thin pieces.
- Cook the snakeguard using ¼ tsp turmeric powder, a pinch chilli powder, salt and 1/3 cup water (Do not overcook ).
- In a pan, heat oil and splutter mustard seeds and curry leaves.
- Saute sliced onions.
- Add the cooked snakeguard and jackfruit seeds .
- Keep on low flame for around 30 minutes, stirring in between till the jackfruit seeds become crispy. (If you want you can add a bit of oil in between)