Wednesday, May 30, 2018

Bikkanda Dado / Jackfruit Seeds Crushed Chutney

"Bikkanda Dado / Jackfruit Seeds Crushed Chutney" ... A traditional Konkani Saraswat Dish prepared using fresh bikkanda and served as side dish during lunch / dinner time ... I love this spicy coarsely crushed chutney that is prepared in kolumbula (Wooden Vessel) crushing it with a heavy stone (weight) .... Yummilicious … 

** Bikkanda or Jackfruit seeds are something every Indian is familiar with. There are so many dishes that can be prepared out of this awesome seed that it amazes me of its versatility. The seed has loads of healthy properties and can be prepared and used in many forms. The seed is obtained from ripe jackfruits and has to be cleaned by removing its outer yellowish skin that sticks to it. There is another white stiff cover that turns crisp on drying. You can see it on the picture of the dish I have posted. Jackfruit seeds can be stored well in deep freezer and used all year round. I simply get appalled when my friends throw away the seeds without giving it a second glance. Some people just do not want to adapt new changes or learn to cook new dishes or its sheer laziness. Never throw away the seeds henceforth, they are a storehouse of health benefits, but they have to be used sparingly as the starch content in them is higher in level. 

** I have written the method of deep freezing these lovely seeds a few years back and will be sharing the link at the bottom of this recipe. Please go through that article and your problem of storing them will def. get solved and you too can enjoy adding them to your dishes and relishing the same. This dish can be prepared both with fresh jackfruit seeds or frozen one’s, the taste does not differ and I have successfully prepared it using both many a times. This time however, I had fresh one’s at home and as I had already finished freezing a kilogram of the seeds for the coming year, I thought of using these fresh one's straight away. The one’s in the kolumbula (wooden vessel) in the picture are the frozen one’s I have kept for the sake of novice. This is a simple traditional recipe from Konkani Saraswat’s Cuisine prepared and relished as a side dish at lunch / dinner time. It goes well with peja / rice porridge too and I many a times have it that way for dinner. 

** Traditionally the crushing part for this dish is prepared either on kolumbula (wooden vessel) or ragado (stone grinder). Both these items are almost there in every Konkani families home and are used on daily basis specially the ragado (Stone grinder). Urbanization has curtailed our methods of preparation nowadays and many have adapted to faster and easier methods. I am also one gadget freak and always love to have every gadget that enters the market and I use almost all of them. However, the same can be successfully prepared in mixer grinder too. So if you do not have facility for kolumbula or ragado there is no need to be disappointed. The requirement here is that we crush it with a heavy weight to a coarse paste. I am including all the methods of preparation and you can just go about with which suits you the best. The taste does not differ whichever method you adapt, you just have to be careful and not add in any water, that’s it. 

** Here is the Recipe for "Bikkanda Dado / Jackfruit Seeds Crushed Chutney" My Style …. 

** Ingredients : 
Bikkanda / Jackfruit seeds : 20-25 large sized. 
Coconut : 1 cup freshly grated. 
Green Chillies / Tarni Mirsanga / Hirvi Mirchi :5-6 
Tamarind / Chinchama / Imly : a small pinch 
Hing / Asafoetida Powder : 1 tsp 
Curry leaves / Kadipatta / Karbevu : 6-8 fresh leaves 
Mustard Seeds / Rai / Sasam : 1 tsp 
Dry red chillies : 2 
Coconut Oil : 1 tsp 
Salt to taste 

** Method of Preparation : 

** Crush the dried bikkanda / jackfruit seeds with a heavy weight so that the outer dried white skin is crushed. Remove it and collect the inner seeds in a colander and rinse it under running water. Put it in pressure cooker pan with one cup of water and pressure cook on medium heat for 2-3 whistles. Remove and allow the pressure in the cooker to release on its own. Once you are able to open the lid, do so and allow the cooked jackfruit seeds to completely cool to room temperature, drain off the excess water and keep them ready aside. 

** In a kolumbula (wooden vessel) or ragado (stone grinder) add in the freshly grated coconut, tamarind along with the green chillies and salt to taste. Now with the help of a heavy weight or a stone, crush it into a semi coarse paste. Now add in the cooked jackfruit seeds (do not add any water) and further crush all till you get a coarsely crushed mixture. This is called Dado and do not worry if there are some larger pieces left, it tastes tastier that way. Now cleanly remove the crushed mixture into a vessel.

** If using Mixer Grinder Method : Add in the coconut, tamarind, green chillies, salt to taste and grind to a coarsely crushed paste mixing it in between well. But please do not add in any water. When done remove into a stainless steel bowl and add in the cooked jackfruit seeds and keep crushing them with hand and mixing the mixture till done. The seeds if cooked well will get coarsely crushed even with the help of hands. 

** For tempering : Heat coconut oil in a small pan, when hot add in the mustard seeds and when they begin to splutter add in the red chilly cut into pieces, hing powder along with the curry leaves. Fry for a second and pour over the dado / mixture. Cover and keep aside for 5 minutes. 

** "Bikkanda Dado / Jackfruit Seeds Crushed Chutney" is done and ready to be served. Serve this a side dish during lunch or dinner time. You can even relish this with peja / rice porridge as it tastes great with it. This dish is not heated again, so if you need it for later use keep it in the fridge, however it tastes best when served within a few hours of preparation. Do prepare and enjoy with dish with your family and friends and do give me a feedback if possible. 

** You can use the search option for "Bikkanda or Jackfruit Seeds" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible. 

** Note : All methods for preparing, storing, crushing etc. are included in the article of deep freezing method and I have not repeated the same here again. Just click on the link below for the same and do excuse for the trouble, but repeating the same every time unnecessarily builds up on the edition of the recipe. I know you all will agree with me and I thank you all for it from the bottom of my heart. 

** For Deep Freezing of Jackfruit Seeds Method, Please follow the link given below …. 

** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".

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