jackfruit seeds poriyal /palakottai stirfry recipe

Many a times we think more preciously valuable things as utter waste and we don’t even feel they are missed till the end. I think this applies to food also that many food items that are very nutritious and healthy are always missed. The very same applies to jackfruit most of the time we buy jackfruit eat the fruit part alone and just throw away the seeds. This is a kind of poriyal that is very tasty and very well goes as a side dish for any normal lunch menu.

Remove the outer white layer which is not edible and the brown layer next to it is edible. I have dry roasted the seeds for few seconds and have peeled off the seeds but i feel it surely takes some time definitely. The other method you can simply chop them into half and peel the outer part which will be more easy I think.

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jackfruit seeds poriyal /palakottai stirfry recipe

INGREDIENTS:

Palakottai /jack fruit seeds – 15 no
Oil – 1 tsp
Mustard/kadugu – 1tsp
Bengal gram dal/kadala paruppu – 11/2 tsp
Urad dal/ulundhu – 1 tsp
Big onions chopped – 1/4 cup
Some curry leaves
Chilli powder – 1/2 tsp or as needed
Salt to taste
Grated coconut – 1-2 tbsp

METHOD:

1.Peel the outer white part by chopping it into half so that the white part comes out easily or dry roast them in a kadai for some time so that the outer part comes off easily.

2.Then put them in a pressure cooker with water (with seeds immersed)till done, it should not become mushy.
3.Drain the seeds and chop the seeds into small pieces.

4.Keep a kadai add oil put mustard to crackle, then add both dals to become golden.

5.Add chopped onions with some curry leaves.

6.Then add the chopped seeds with needed salt and chilli powder stir for a minute, pour very little water, close lid till all the masala is evenly absorbed and dry.

7.Stir well and lastly add grated coconut and switch off and serve a side dish for lunch as poriyal.

jackfruit seeds poriyal /palakottai stirfry recipe

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Total Time 15 minutes mins

Servings 3

Ingredients

  

• Palakottai /jack fruit seeds - 15 no
• Oil - 1 tsp
• Mustard/kadugu - 1tsp
• Bengal gram dal/kadala paruppu - 11/2 tsp
• Urad dal/ulundhu - 1 tsp
• Big onions chopped - 1/4 cup
• Some curry leaves
• Chilli powder - 1/2 tsp or as needed
• Salt to taste
• Grated coconut - 1-2 tbsp

Instructions

 

• Peel the outer white part by chopping it into half so that the white part comes out easily or dry roast them in a kadai for some time so that the outer part comes off easily.
• Then put them in a pressure cooker with water (with seeds immersed)till done, it should not become mushy.
• Drain the seeds and chop the seeds into small pieces.
• Keep a kadai add oil put mustard to crackle, then add both dals to become golden.
• Add chopped onions with some curry leaves.
• Then add the chopped seeds with needed salt and chilli powder stir for a minute, pour very little water, close lid till all the masala is evenly absorbed and dry.
• Stir well and lastly add grated coconut and switch off and serve a side dish for lunch as poriyal.
  

Notes

Don’t cook the seeds till mushy we should be able to chop to do this poriyal.
You can add some green chillies instead of chilli powder.
If you like add garam masala too for more flavour.
You can add salt when you cook the seeds itself but I have not added.