Palakottai curry | Jackfruit seed curry— This nutritious curry recipe uses jackfruit seeds and pairs well with South Indian meals and chapati.
Palakottai, the seeds of the tasty jackfruit, have a lot of health benefits. I posted a cutlet recipe using jackfruit seeds a few years back. Jackfruit seeds are often overlooked, yet they are a powerhouse of protein, fiber, and essential vitamins. During our childhood days, we used to buy steamed jackfruit seeds outside the school campus. They add salt and steam it and sell but it used to be super tasty. Somehow, we never get the same taste at home. My mom and grandmother used to add jackfruit seeds to sambar and kootu.
I didn’t enjoy palakottai in sambar or kootu during my childhood. When I started cooking, I started liking it. Recently, I got a pack of jackfruit seeds from my friend who went to Singapore for a holiday. I also got a little from another friend here in Hong Kong. I wanted to try out the jackfruit seeds curry, a healthy vegetarian curry. In this jackfruit season, if you are looking for jackfruit seed recipes, do try this out.
Also try out jackfruit seed cutlet, jackfruit payasam, idichakka thoran, jackfruit modak
Palakottai curry recipe
Ingredients
- 2.5 cups jackfruit seeds
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds crushed
- Few curry leaves
- 1 slit green chili
- 1 onion finely chopped
- 2 tsp ginger garlic paste
- 1 tomato finely chopped
- 1 tsp red chili powder
- 1 tsp coriander powder
- Salt as needed
- ½ cup water to boil to cook the seeds
- 1 tbsp finely chopped coriander leaves
Instructions
- Crush the jackfruits seeds a little in a mortar and pestle.
- Take out the skin.
- It will be difficult to peel after it is cooking.
- Wash and put this in a vessel
- Add little salt and add ½ cup of water.
- Pressure cook for 3 whistles
- Drain water and keep aside
- Add 3 tsp oil in a pan and when it is hot add mustard seeds, crushed fennel seeds, 1 slit green chili.
- Cook till mustard splutters
- Add 1 finely chopped onions and cook till translucent.
- Add 2 tsp ginger garlic paste
- Saute till the raw smell goes off
- Add 1 chopped tomato and cook till it becomes soft.
- Add red chili powder, coriander powder, turmeric powder and salt.
- Add ¼ cup of water and mix well.
- Cook for 2 minutes.
- Now add the cooked jackfruit seeds
- Mix well and cook for 2 minutes
- Switch off and add coriander leaves
- Palakottai curry is ready
Video
Notes
- Crush the jackfruit seeds a little with a mortar and pestle.
- Take out the skin.
- It won’t be easy to peel after it is cooking.
- Wash and put this in a vessel
- Add a little salt and ½ cup of water.
- Pressure cook for 3 whistles
- Drain water and keep aside.
- Add 3 tsp oil in a pan and when it is hot add mustard seeds, crushed fennel seeds, 1 slit green chili.
- Cook till mustard splitters.
- Add 1 finely chopped onion and cook till translucent.
- Add 2 tsp ginger garlic paste
- Saute till the raw smell goes off.
- Add 1 chopped tomato and cook till it becomes soft.
- Add red chili powder, coriander powder, turmeric powder and salt.
- Add ¼ cup of water and mix well.
- Cook for 2 minutes.
- Now add the cooked jackfruit seeds.
- Mix well and cook for 2 minutes.
- Switch off and add coriander leaves
- Palakottai curry is ready.
Notes:
- You can serve this curry with sambar rasam or curd rice.
- Palakottai curry pairs well with variety rice too.
- You can grind coconut and cumin seeds into a coarse paste and add them last.
- Palakottai curry | Jackfruit seeds curry can be served with chapathi too.
