To begin making the Jackfruit Seed Korma Recipe grind the roasted poppy seeds and coconut with water to a smooth paste and keep it aside. This is the korma masala. 

Heat a sauce pan on medium heat, bring the water to boil, put  the jackfruit seeds and allow it to boil for 20 minutes.

Drain the water and by using a knife peel off the outer part (white part) of the skin and cut into half. Keep it aside.

Heat a pressure cooker on medium flame, add oil, fennel seeds, bay leaf, stone flower, star anise, cinnamon and cardamom and fry for 10 seconds.

Add sliced onions, ginger, garlic and green chilli and fry for about 5 minutes till the onions turn translucent.

Next add the korma masala, along with spice powders-red chilli powder, turmeric, garam masala, coriander powder and salt. Mix well.

Saute for 5 more minutes, add the cooked seeds and 1 cup of water and pressure cook for 1 whistle.

Switch off the heat and allow the pressure to release naturally and serve hot.

Serve the Jackfruit Seed Korma with Malabar parotta or tawa paratha with a glass of Pudina Buttermilk Recipe for a simple weekday meal.