Рецепт Palakottai Poriyal Recipe | Jackfruit Seed Curry
This Palakottai poriyal is my absolute favorite and I don’t keep a count on how many times I make this curry during the summer time whenever I could get hold of a pack of these. I love to have it spicy and hot. This curry not only is enjoyable as a snack but also lip smacking good when had with rasam and curd rice. The chewy goodness is too good to miss out. Though I do make this Poricha kootu using palakottai, this recipe is the one that's often made and enjoyed frequently at home.
During the childhood holidays spent in Trichy, this poriyal was the most requested by me and I remember my Grandma making it for me at least twice or thrice every week. It is supposed to increase the body heat and she used to scold me too but that never stopped me.
Those days not only was the quality good but the taste was also awesome but I cannot the same about the ones we get now especially in Chennai. You simply cannot ignore the jackfruit smell when you pass by the person selling it but now even if you hold one to your nose, there is no aroma at all and the fruit feels like rubber and tastes too bland.
Palakottai Poriyal Recipe
Prep time: 10 mins | Cook time: 20 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side dish
Ingredients:
- Palakottai (Jackfruit seeds) – 25 Nos
- Mustard seeds – 1 tsp
- Urad dal – 3/4 tsp
- Turmeric powder – 1/2 tsp
- Sambar powder – 2 tsp
- Curry leaves – 1 sprig
- Salt – to taste
- Oil – 2 tbsp
Instructions:
Cut each palakottai into 2 horizontally. Remove the thin white film-like skin and keep aside.
Place the seeds in a pressure cooker, add 2 pinch salt and water till the seeds are immersed.
Pressure cook for 4 to 5 whistles. Tip the contents into a colander to let the water drain completely.
Heat a pan with oil. Add mustard seeds and let it crackle. Add urad dal, curry leaves and cook for 2 seconds till the dal changes golden brown in color.
Add sambar powder and stir well. Immediately add cooked palakottai, turmeric powder, 2 tsp water, salt and mix well. Simmer the flame completely.
Let the curry cook well for 10 mins till it becomes a roast. Keep tossing in between.
Serve hot either as a snack or side dish to rice.
Notes:
Grease your finger with oil before removing the skin to prevent the milk from making your fingers sticky.
Before adding sambar powder in step – 5 make sure that the oil is not very hot else the powder will get burnt and the color will change.
The number of whistles to cook will depend on how tender the palakottai is. If its tender it will take less time to cook.
The 2 tsp water is added so that the powder could coat the seeds well. So do not add more than that.