In South Indian cuisine, nothing goes to waste, not even the seeds of a jackfruit! Palakottai Kuzhambu is a testament to this resourcefulness, transforming jackfruit seeds into a flavorful and hearty curry. This dish combines the earthiness of the seeds with a tangy tamarind base and a blend of aromatic spices, creating a truly unique culinary experience. Perfect with steamed rice, Palakottai Kuzhambu is a must-try for anyone who loves exploring the rich flavors of Tamil Nadu cuisine.
Jackfruit seeds are nutrient-rich, providing essential vitamins, minerals, and antioxidants. They support digestion, boost immunity, promote heart and bone health, and help regulate blood sugar. Including them in your diet enhances both flavor and health.
Ingredients:
- Jackfruit Seeds / Palakottai - 15
- Onion - 1
- Tamarind - small lemon sized
- Gingelly Oil - 2 tbsp.
- Mustard Seeds - 1 tsp.
- Ured Dhal - 1 tsp.
- Channa Dhal - 1 tsp.
- Fenugreek Seeds - ¼ tsp.
- Curry Leaves - a handful
- Asafoetida - ¼ tsp.
- Salt - as needed
- Sambar Powder - 2 tsp.
Method:
- If the jackfruit seeds are tender, you can remove the outer skin easily and cut into half. Otherwise pressure cook jackfruit seeds and cool them and remove the skin and cut into half.
- Soak tamarind in warm water for 10 minutes and take the tamarind extract and keep aside.
- Cut the onions finely and keep aside.
- In a pan heat oil and add mustard seeds.
- When it splutters add the ured and channa dhals and fry for a minute in medium flame.
- Now add fenugreek seeds and asafoetida and fry for a second.
- Add the chopped onions and fry till it becomes transparent.
- Now add the cooked jackfruit seeds, tamarind extract, 1 cup of water, sambar powder and salt and boil till the kuzhambu thickens in low flame.
- You can now switch off the flame and garnish with curry leaves.
- Serve hot with hot steamed rice.
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