1 cup jackfruit seeds
1 cup chopped onion (non-sathvik, optional)
11/2 cup chopped tomatoes
1/2 tsp garam masala
1/4 tsp red chilli powder(non-sathvik, optional)
7-10 cashews, soaked
pinch of turmeric
1 tbsp oil
salt, to taste
Poppu
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 split dry red chillies
handful curry leaves
Cook the jackfruit seeds twice in a pressure cooker, till the seed is soft and the translucent skin outside comes off easily. It's best to peel the jackfruit seeds when hot, otherwise, peeling the skins off can be laborious. Keep aside the peeled seeds.
grind the soaked cashews with 3/4 cup water and keep aside.
In a small pan, add oil and when hot, add the poppu ingredients except curry leaves. When mustard seeds start popping, add curry leaves and fry till they crisp up. Add onion, salt and turmeric and cook till the mixture turns slightly brown. Add the tomatoes to the mixture and cook through. Cooked jackfruit seeds, garam masala, chilli powder and ground cashews are finally added to the mixture. Simmer for 5 minutes and enjoy with rice or roti.