Kothal Guti Pitika
A rustic Assamese-style jackfruit seed mash with roasted seeds, mustard oil, onion, green chili, and fresh herbs. Earthy, nutty, and gently smoky, it is a simple side that tastes especially good with warm rice.
For 4 servings
- boil · ~18 min
Boil the jackfruit seeds.
1.Add the jackfruit seeds and water to a pot and bring to a boil.2.Cook until the seeds are tender enough to mash, about 15 to 18 minutes.3.Drain well and let them cool just enough to handle.TIPTender seeds mash smoothly; if they still feel hard in the center, boil a few minutes longer. - roast · ~4 min
Roast and peel the seeds.
1.Place the boiled seeds in a dry pan over medium heat.2.Roast for 3 to 4 minutes, turning often, until lightly spotted and a little smoky.3.Cool slightly, then rub off the loosened outer white skin.TIPDry roasting deepens the nutty flavor and keeps the pitika from tasting flat. - mix · ~5 min
Mash the pitika.
1.Transfer the peeled seeds to a bowl or mortar.2.Add salt and mash until coarse but fairly even.3.Mix in the onion, green chili, mustard oil, cilantro, and lemon juice. - assemble
Shape and finish the pitika.
Mix well with your fingers or a spoon until the onion and herbs are evenly spread through the mash. Shape loosely into a mound or small portions.
- serve
Serve with warm rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the jackfruit seeds until the centers lose any chalky bite; undercooked seeds make the pitika grainy.
- 2Roast only until lightly blistered and smoky, not deeply browned, so the mash stays earthy rather than bitter.
- 3Rub off the loosened white skins while the seeds are still warm; they peel much faster at that stage.
- 4Mash the seeds while slightly warm for the smoothest texture and easier mixing with the mustard oil.
- 5Add the chopped onion and cilantro only after mashing so they stay fresh and crisp in the pitika.
- 6If the mustard oil tastes too sharp raw, warm it briefly and cool slightly before mixing it in.
- 7This pitika tastes best shortly after mixing, but you can boil and roast the seeds a few hours ahead.
Adapt it for your goals.
No-onion
Skip the onion for a cleaner, more seed-forward pitika that keeps a little longer and pairs especially well with dal and rice.
spicierSpicier
Increase the green chili or crush it into the mash for a hotter, more pungent version that stands up well to plain steamed rice.
garlicGarlic
Mash in a little roasted garlic for extra depth and smokiness while keeping the rustic character of the dish.
veganVegan
This recipe is naturally vegan as written, making it an easy plant-based Assamese side for everyday meals.
Why this is on our healthy list.
Plant-Based Nourishment
Jackfruit seeds provide a wholesome, filling base, making this pitika a satisfying plant-based side with warm rice.
Herb and Chili Freshness
Cilantro, green chili, and lemon juice add freshness and brightness while keeping the dish lively without heavy ingredients.
Moderate Use of Oil
The recipe uses just a small amount of mustard oil, so the mash gets flavour and richness without becoming greasy.
Frequently asked questions
Yes, removing the loosened white outer skin gives a smoother, more pleasant mash and prevents a papery texture in the pitika.
