Chacka kuru, or jackfruit seeds, are an often-overlooked part of Kerala’s traditional cooking. In earlier households, nothing from the jackfruit tree was wasted. The seeds were cleaned, cooked, and turned into nourishing side dishes that were filling, flavourful, and economical.
This chacka kuru olath is a simple stir-fry made with cooked jackfruit seeds, onions, spices, and curry leaves. Traditionally prepared during the jackfruit season, it pairs well with rice and is especially valued for its earthy taste and satisfying texture.
Why Jackfruit Seeds Were Used in Traditional Cooking
In olden days, large families depended on seasonal foods to stretch meals and provide nutrition. Jackfruit seeds were rich in carbohydrates and minerals, making them ideal for everyday cooking. Though cleaning them required effort, slow cooking and shared kitchen work made the process manageable.
Pressure cooking the seeds makes peeling easier and is a practical method for modern kitchens while preserving traditional flavour.
Ingredients
Jackfruit seeds – 1 cup (pressure cooked, peeled, and cut)
Onion – 1
Garlic – 5 cloves
Chilli powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cloves powder – ¼ teaspoon
Big jeera (fennel) powder – ½ teaspoon
Cinnamon powder – ¼ teaspoon
Cardamom – 2 (seeds removed and crushed)
Salt – to taste
Pork ghee – 2 tablespoons (or any cooking oil)
Curry leaves – 10
Mustard seeds – 1 teaspoon
How to Make Chacka Kuru Olath
Cook the jackfruit seeds in a pressure cooker with one cup of water for three whistles. Allow to cool, then remove the outer skin and cut the seeds into medium-sized pieces.
Heat pork ghee or oil in a pan and splutter mustard seeds. Add chopped onion and sauté until lightly golden. Add garlic, curry leaves, and all the spice powders. Sprinkle one tablespoon of water and sauté until the raw smell disappears and oil begins to show.
Add the cooked jackfruit seeds along with half a cup of water. Mix well and cook on medium heat until all the water dries and the seeds are well coated with spices.
Remove from heat once the stir-fry is dry and aromatic.
What to Serve With
Chacka kuru olath is traditionally served as a side dish with:
Steamed rice
Kanji (rice gruel)
Simple vegetable curries
It can also be enjoyed on its own as a light evening dish.
Grandma’s Kitchen Notes
Pressure cooking helps peel seeds easily
Pork ghee adds traditional flavour but is optional
Cow ghee or coconut oil can be used instead
Best prepared fresh during jackfruit season
A Seasonal Dish Rooted in Simplicity
Chacka kuru olath reflects the wisdom of traditional kitchens—using what is available, cooking with care, and valuing nourishment over complexity. With minimal ingredients and gentle cooking, this humble dish continues to hold its place in Kerala’s home cooking tradition.
Find more jackfruit seed recipes here: Healthy Recipes
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