Jackfruit seed palya

From May to June, as the rains arrive, jackfruit season begins in the Malenadu region of Karnataka. While the sweet flesh is eagerly enjoyed, the seeds are just as valuable and never go to waste. They are commonly added to sambar or made into a simple, comforting palya (a South Indian stir-fry or side dish). To enjoy them long after the season has passed, jackfruit seeds are traditionally stored in mud. This age-old method helps protect them from pests, fungal infections, and drying out, keeping them usable for months.

Traditional Mud Storage Method Wash the seeds thoroughly to remove all the sticky pulp. Air-dry them in the shade for about 24 hours. Mix clay-rich soil with water to make a thick paste. Roll each seed in the mud until completely coated. Place the mud-coated seeds in a cool, dark earthen pot until needed.

One of my favourite ways to cook them is this simple Jackfruit Seed Palya, finished with fresh coconut. It is humble, nourishing, and pairs beautifully with steamed rice

Ingredients

2 cups jackfruit seeds

1 teaspoon pepper powder

3–4 garlic cloves, crushed

1 tablespoon coconut oil

1 dried red chilli

½ teaspoon mustard seeds

1 sprig curry leaves

¼ teaspoon turmeric powder

1 teaspoon ghee (optional)

To grind (without water)

1 cup grated fresh coconut

4 green chillies (adjust to taste)

1 teaspoon cumin seeds

Instructions

Lightly crush the jackfruit seeds to loosen the outer skin, then peel them.

Boil or pressure cook the seeds with a little salt until tender. Allow them to cool slightly and slice them into bite-sized pieces.

Grind the grated coconut, green chillies, and cumin into a coarse mixture without adding water.

Heat the coconut oil in a pan. Add the mustard seeds and let them splutter.

Add the dried red chilli, crushed garlic, and curry leaves. Sauté until fragrant.

Add the sliced jackfruit seeds, turmeric powder, pepper powder, and the ghee, if using. Stir well.

Add the coarse coconut mixture and mix until everything is evenly coated.

Cover and cook over low heat for about 5 minutes.

Remove the lid and roast for another few minutes, stirring occasionally, until the coconut is lightly toasted. Serve warm as a side dish with steamed rice and dal or sambar.