palakottai kuzhambu / jackfruit seed kulambu
palakottai kuzhambu / jackfruit seed kulambu
Inside such delectable tropical fruit like jackfruit has a surprising starchy protein rich seed with high nutritional value is really a gods gift. But usability is much less as many just eat the fruit part alone and discard the seeds. But most often in all our homes our elders would not like to waste the seeds so they used to boil the seeds and keep as a snack which is a very good healthy food by itself. Some research shows that this jackfruit seeds powder is a great alternative to chocolates as they give a chocolaty flavour. This time I have purchased some jackfruit and seeds were sitting just idle so decided to make a kuzhambu out of it. This palakottai kuzhambu
is a very tasty kara kulambu style gravy using tamarind and coconut milk as a base. I have added coconut milk for a creamy texture and taste but you can very well avoid it. The white part has to be definitely removed before boiling it. If we dry roast the seed and chop it we can easily remove the skin. Boiling the seeds well before making the gravy is very important. I have already did palakottai poriyal in my blog.Do try this palakottai kuzhambu for sure.
palakottai kuzhambu / jackfruit seed kulambu
INGREDIENTS:
Jackfruit seeds/palakottai – 10-15
Salt to taste
Small onions/chinna vengayam – 1/4 cup chopped
Lemon sized tamarind soak and take extract
Sambar powder – 1 -11/2tbsp,pepper powder – 1 tsp
Kadugu/mustard seeds – 1 tsp
Asafoetida – 1 tsp
Turmeric powder – 1/2 tsp
Some curry leaves
Crushed garlic cloves – 4-5
Coriander powder – 1 tsp
Jaggery a piece
Coconut milk from – 1/4 cup shredded coconut
Gingelly oil/nallenai – 2 tbsp
METHOD:
1.Dry roast the seeds for few seconds
2.Cut into half
3.peel the white part
4.Then chop them to smaller pieces.
5.You can steam them or pressure cook them and keep ready.
6.Keep a kadai with oil add mustard to splutter with some hing garlic .
7.Add chopped onions with some curry leaves.
8.Saute till light brown add all the powder sambar, coriander, pepper and turmeric powders.
9.Stir in nicely then add the cooked seeds and stir for a while now add the tamarind extract with some water
10.Add needed salt
11.with a piece of jaggery.
12.When all the raw smell goes off switch off the stove add coconut milk and stir well.
13.Serve with hot rice.
palakottai kuzhambu / jackfruit seed kulambu
Ingredients
- Jackfruit seeds/palakottai - 10-15
- Salt to taste
- Small onions/chinna vengayam - 1/4 cup chopped
- Lemon sized tamarind soak and take extract
- Sambar powder - 1 -11/2tbsp
- Kadugu/mustard seeds - 1 tsp
- Asafoetida - 1 tsp
- Turmeric powder - 1/2 tsp
- Some curry leaves
- Crushed garlic cloves - 4-5
- Coriander powder - 1 tsp
- Jaggery a piece
- Pepper powder - 1 tsp
- Coconut milk from - 1/4 cup shredded coconut
- Gingelly oil/nallenai - 2 tbsp
Instructions
- Dry roast the seeds for few seconds take out and chop them into half and peel off the white part.2.Then chop them to smaller pieces.3.You can steam them or pressure cook them and keep ready.4.Keep a kadai with oil add mustard to splutter with some hinged garlic .5.Add chopped onions with some curry leaves.6.Saute till light brown add all the powder sambar, coriander, pepper and turmeric powders.7.Stir in nicely then add the cooked seeds and stir for a while now add the tamarind extract with some water with needed salt and let it boil with a piece of jaggery.8.When all the raw smell goes off switch off the stove add coconut milk and stir well.9.Serve with hot rice.
Notes
The white part easily comes off after roasting you need not keep it under the sun.
If you don’t need creaminess you can skip adding coconut milk.
Adding jaggery is optional.