"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
Jackfruit seeds are devoured in Maharashtrian, Gujarati and Konkani cuisines. They are called "Phansachya aaThaLya, Champa ni gotli and bikand" in those languages. I am sure they must be having many different names in different Indian languages.
You may find fresh jackfruit seeds at your Chinatown. Daily Delight brand sells frozen jackfruit seeds. You may even susbstitute fresh chestnuts. I think they taste pretty close to the jackfruit seeds.
In South Canara cuisine, the basic masala/ground paste have three basic ingredients - coconut, byadgi chilies and tamarind. But as I tried to explain here, the consistency of curry(thick/thin), consistency of ground paste (coarse/fine), heat (mild/spicy/fiery), tempering(onion/garlic/curry leaves etc) change the taste & name. So in spite of using the same masala, the result is totally different.
Now, there are 3 types of curries that use the same masala, same seasoning(garlic) but still have different names (koddel/bendi/vaLvaLayn). But here, the main differentiating factor is the heat level. Bendi is hotter than koddel and vaLvaLays is the hottest. If you are a Konkani, you may have witnessed your grandmother calmly taking out 30-40 red chilies for making some super spicy curries! VaLvaLayn, Fanna Upkari are such fiery hot curries. You can decide your own heat level.
Though this super spicy, fiery hot curry goes by this quaint name vaLvaLayn, it's not same as another south canara curry valval which is very mild. Go figure!;-D
Jackfruit seeds curry
2 cups jackfruit seeds or fresh chestnuts
salt to taste
Grind to fine paste
3/4 cup fresh coconut
1/2 tbsp tamarind paste
1 tbsp super hot chili powder or 12-15 byadgi chilies roasted in a few drops of coconut oil
1 tbsp coconut oil
4-5 garlic cloves, peeled/smashed
1. If using fresh jackfruit seeds, pressure cook the seeds, peel and halve them. Set aside. If using fresh chestnuts, roast them according to Indira's instructions. Cut into 2-3 pieces. If using frozen jackfruit seeds, place them in water. They are pre-cooked. Set aside.
Frozen Jackfruit seeds
2. Grind coconut, tamarind and chilies or chili powder to a smooth paste.
3. Add ground masala paste and seeds to a saucepan. Add water and salt.
4. Bring to boil.
5. In another small saucepan, heat oil - preferably coconut oil - add smashed garlic cloves. Fry till they are reddish in color.
6. Pour the tempered oil and garlic over the curry. Switch off the gas. Cover with a lid immediately.
1. Traditionally, consistency of this curry should be on the thick side. Adjust the consistency per your liking.
2. This curry should be very hot. But you can use your own judgment.
3. Any oil of your choice can be used. But traditionally, coconut oil is preferred.
4. Make sure that when smashing the garlic, you are not making a paste. Each garlic should still be able to hold its shape.
5. Frozen Jackfruit seeds are available by Daily Delight brand. They are precooked.