Home / Recipes / Mash of Jackfruit seeds (Kothalgutir pitika)
The emotions behind the food habits create an aesthetic and heritage circumstance; hence we can happily announce that a bunch of delectable stuff trigger off the pleasurable memories in food table. People can't stop hogging all the delish that are floating in front of their greedy eyes. Because the rhythms of the chewing food of other people can make anyone avid to pop that stuff into one's mouth. To cope up with the lame and depressing world, it's essential to keep our body healthy. There are lots of palatable items which help to boost our energy. Assamese cuisine is very vast and contains indigenous styles, and for that, it has a unique taste and flavourful agents too. The whole dwelling starts to fog up as soon as a delicious aroma emanates from the traditional Assamese kitchenette. People always drool whenever a fragrance of toothsome spread is drifting into their nostrils. Jackfruit mash is one of the luscious dishes which holds a special place in our kitchen stories. These cute nutty seeds from the succulent tropical fruit have umpteen wellbeing nutrient elements. The seeds can prevent amnesia, boost vision, improve digestion, reduce the risk of blood clots, make skin glow, fight against wrinkles, promote hair health etc. To consume this magical seed, we can boil it, roast it. And there are several other ways too to savour it. Here I have shared one mashed preparation with these seeds. Mashed dishes are so simple, healthy, rustic, soulful and comfort food too. A drizzle of raw mustard oil always works like a magic on this delish of Assamese cuisine. No one can beat the strong aromatic smell of mustard oil. A few ingredients are enough to prepare this wholesome side dish. If you would be sceptical about using the oil in raw form, then you can use hot mustard oil too. For this, you need to heat the oil until it starts to smoke. Now the oil is ready for use.