palakottai kuzhambu / jackfruit seed kulambu
This palakottai kuzhambu is a very tasty kara kulambu style gravy using tamarind and coconut milk as a base.
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
If you want seeds to be well cooked then pressure cook it.
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.
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.