Jackfruit Seeds Chutney Podi or Panasa Podi is a healthy condiment made with jackfruit seeds. The jackfruit seeds are protein-rich and taste great. Making it a chutney podi is the best way to enjoy the seeds.
During the season, we do end up with so many jackfruit seeds, that it feels a crime to just enjoy as the Jackfruit Seed Chips or Jackfruit Seeds Crispies. I decided I must do a spice podi we love mixing in with hot steamed rice.
Like this watermelon seed podi, I knew these protein-rich jackfruit seeds will be great. Apart from making it as Jackfruit Seed poriyal or adding it to a kurma, I love these seeds! I was inspired by this recipe and decided to tweak it to my liking!
It is just too good that this meets my requirement for J in the A to Z Condiment Series. This panasa podi is a delicious spice podi to enjoy with rice!
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Ingredients
We love chutney podi or spice blends as it surely adds a different angle to the whole meal. This one especially was so good that I felt I could complete the entire meal with just this.
Jackfruit Seeds - The seeds have to be cleaned and the outer skin removed. Make sure you don't let it dry up for a long time. Though one has to ensure roasting is done well, else the podi will get sploit because of moisture. Remove the outer skin enclosing the seeds once you extract from the aril. The arils are the edible part once it is ripe. We also make a deep fry snack with the tendrils.
Urad dal - This lentil gives it more protein powder and I suggest not to skip.
Dry Coconut / Kopra - The final taste depends if you added kopra or fresh cocoonut. Either ways, make sure you really roast it well. I have used frozen grated coconut and ensured it is well roasted.
Dried Red Chilli - I have used regular dried chilies, you could use a mix of Byadgi along with guntur variety.
Sesame Seeds - Again you can add either white or black depending on what you have on hand. Sesame seeds adds a nice flavour to the overall podi.
Garlic - Garlic adds that flavour and since we are using fresh garlic, let the ground spice powder get completely dry before storing it. Else it might get molds.
Asafoetida / Hing - Since Jackfruit seeds tends to make us feel bloated or gassy, it best to add hing to the podi.
See recipe card for quantities.
Instructions
Instructions to make this jackfruit seed chutney podi is quite straight forward. Make sure you remove the out skin as it is hard to peel it off.
Remove the outer skin enclosing the seeds once you extract from the aril. Wash and let it dry for a couple of days.
The white skin covering the seeds will dry up and you can easily remove it. I have removed it very easily by microwaving the seeds for 10 secs spurts.
Putting it in microwave dries up the moisture and you can easily peel it off.
Chop into smaller bits using a sharp knife. This is the tough part as the seeds are very hard. So using a very sharp chef knife will help.
Heat a pan, and dry roast the chopped seeds until they are crisp and start to brown. Remove and keep it aside.
In the same pan, add urad dal and dry roast. Next add the coconut and roast well.
Add a teaspoon oil and roast rest of the ingredients one by one or all together.
Saute 2-3 mins. Switch off, add hing and let it cool down.
Take this mixture in a mixer jar and grind to a powder along with salt.
Store in air tight container and enjoy with Dosa idli or even mix it with hot steamed rice with ghee.
Substitutions & Variations
I have used Urad dal for the lentil in this podi, you can add chana dal as well or Toor dal as well.
We can also add roasted peanuts to make it more tasty!
I have added a mix of dried red chilies, we can add red chili powder as well.
Equipment
We need a pan for roasting the ingredients. A mixer jar to grind it to a fine powder.
Storage
First of all, make sure you roast the seeds until it turns crispy. Similarly since we are adding fresh garlic, we have to ensure the podi dries up well before storing it in an container.
Likewise, always use dry spoon while taking the panasa podi for mixing.
Expert Tips
The fresh jackfruit seeds are hard to slice, so use a sharp chef knife to cut them into smaller pieces to make this panasa podi.
Once you roast it well, allow cooling before making a powder. This way the seeds get well-grounded while making this Jackfruit Seeds Chutney Podi
Other Jackfruit recipes you can try!
Recipe
Jackfruit Seeds Chutney Podi | Panasa Podi
Ingredients
- 20-30 Jackfruit Seeds
- 1/4 cup Urad dal
- 4 tablespoon Dry Coconut / Kopra
- 1 cup Dry Red Chillies
- 1- inch Tamarind
- A sprig Curry Leaves
- 2 teaspoon Sesame Seeds
- 1/4 teaspoon Asafoetida / Hing
- 4-5 flakes Garlic
- 1-2 teaspoon Cooking Oil
- Salt to taste
Instructions
- Remove the outer skin enclosing the seeds once you extract them from the aril. Wash and let it dry for a couple of days.
- The white skin covering the seeds will dry up and you can easily remove it. I have removed it very easily by microwaving the seeds for 10 secs spurts.
- Putting it in the microwave dries up the moisture and you can easily peel it off.
- Chop into smaller bits using a sharp knife. This is the tough part as the seeds are very hard. So using a very sharp chef knife will help.
- Heat a pan, and dry roast the chopped seeds until they are crisp and start to brown. Remove and keep it aside.
- In the same pan, add urad dal and dry roast. Next, add the coconut and roast well.
- Add a teaspoon of oil and roast the rest of the ingredients one by one or all together.
- Saute 2-3 mins. Switch off, add hing and let it cool down.
- Take this mixture into a mixer jar and grind it to a powder along with salt.
- Store in an airtight container and enjoy with Dosa idli or even mix it with hot steamed rice with ghee.
You can make this delicious Andhra Kandi Podi as well.
Anusha says
I m a huge raw jackfruit fan.. Never tried making this podi though. Can we roast the seeds in the oven? Will that work?
Srivalli says
I haven't tried roasting in oven Anusha. However, it should surely work. If I get a chance, will check that and confirm.
Vaishali says
I have never tried jackfruit , in fact we hardly see it here. The next time you make this podi, Send me a small pack to try ! I love the podis that South Indian cuisine offers . This one sounds so unique 🙂
Kalyani says
we usually make sambhar / kootu with pelakottai (jackfruit seeds). this chutney pudi is a fab idea to get the goodness of jackfruit seeds in... bookmarked to try soon , Valli
Radha says
This is a fantastic idea. We usually make only sambhar or sundal with it, podi sounds yummy! I am going to try it when I get some fresh jackfruits here.
srividhya says
This is a great idea Vaali. I always end up using it in kootu or kuzhambu. Bookmarking this. Will definitely try and great pick for J.
Harini says
Never heard of jackfruit seeds podi. Sounds very exotic.