Kothal Guti Pitika
A rustic and flavorful Assamese mash made from boiled jackfruit seeds. This simple side dish gets its signature pungent kick from raw mustard oil, fresh chilies, and onions, perfect with a plate of hot rice and dal.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Pressure Cook Seeds and Potato
- b.Thoroughly wash the jackfruit seeds to remove any residue.
- c.Place the jackfruit seeds, the whole potato (if using), 4 cups of water, and 0.5 tsp of salt into a pressure cooker.
- d.Secure the lid and cook on high heat for 4-5 whistles, or for about 15-20 minutes, until the seeds are very soft and can be easily pierced with a fork.
- 2
Step 2
- a.Peel and Mash
- b.Carefully release the pressure and drain all the water from the cooker.
- c.Allow the seeds and potato to cool just enough to handle.
- d.Peel the outer white skin from the jackfruit seeds. The thin, inner brown skin is edible but can be removed for a smoother texture.
- e.Peel the boiled potato. In a large mixing bowl, combine the peeled seeds and potato.
- f.Using a potato masher or the back of a sturdy spoon, mash the mixture until it's coarse or smooth, according to your preference.
- 3
Step 3
- a.Combine Flavorings
- b.To the mashed mixture, add the finely chopped onion, green chilies, and fresh coriander leaves.
- c.Drizzle the raw mustard oil over the top and add the remaining 0.5 tsp of salt (or to taste).
- d.Gently but thoroughly mix everything together until all the ingredients are well incorporated.
- 4
Step 4
- a.Rest and Serve
- b.Let the pitika rest for 5-10 minutes. This allows the pungent flavors of the mustard oil and raw onion to meld into the mash.
- c.Serve warm as a traditional Assamese side dish with steamed rice and dal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, do not substitute the mustard oil. Its pungent flavor is key to the dish.
- 2Peeling the jackfruit seeds is easiest when they are still warm.
- 3Adjust the quantity of green chilies and raw onion to suit your personal spice and pungency preference.
- 4Ensure the seeds are cooked until very soft; undercooked seeds will be hard to mash and digest.
- 5This dish is best served immediately, as the raw onions provide a pleasant crunch that softens over time.
Adapt it for your goals.
Smoky Flavor
Instead of boiling, roast the jackfruit seeds over an open flame or in hot embers until the outer skin is charred. Peel and mash for a deep, smoky aroma.
Garlic KickGarlic Kick
Add 2-3 cloves of finely minced raw garlic along with the onions for a sharper, more pungent flavor profile.
Tangy TwistTangy Twist
Squeeze half a lime or a teaspoon of lemon juice into the mash just before serving to add a fresh, tangy note that cuts through the richness.
Herbal FreshnessHerbal Freshness
Incorporate a tablespoon of chopped fresh mint leaves along with the coriander for a different layer of freshness.
Why this is on our healthy list.
Rich in Dietary Fiber
Jackfruit seeds are an excellent source of fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
For those on a vegetarian or vegan diet, jackfruit seeds provide a valuable source of protein, essential for muscle repair and overall body function.
Packed with B-Vitamins
The seeds contain important B-vitamins like thiamine and riboflavin, which help the body convert food into energy and keep the nervous system healthy.
Heart-Healthy Fats
The use of cold-pressed mustard oil provides monounsaturated and polyunsaturated fats, which, when consumed in moderation, are beneficial for heart health.
Frequently asked questions
Kothal Guti Pitika is an authentic Assamese side dish made by mashing boiled jackfruit seeds with raw onion, green chilies, coriander, and pungent mustard oil. It's a rustic, flavorful dish often served with rice and dal.