Jackfruit is one of the tastiest fruit. The seeds inside the jackfruit is also edible. We can cook the seeds and add it to sambar, kuzhambu, kootu or we can make curry or simply boil, season it with salt and spice. The boiled seeds taste like a combination of boiled potato and taro. It's soft and creamy.
Palakottai Kuzhambu : Cooked jackfruit seeds are dunked in tamarind based spicy gravy. A very delicious, easy to make kuzhambu that can be relished with hot steaming rice along with a spoon of ghee or sesame oil.
Tips for making Palakottai Kuzhambu:
- Air dry the palakottai seeds so you can peel off the white skin. If not, heat the seeds in a pan till it is hot and then peel off the skin.
- Pressure cooking palakottai seeds is an easier option. We can just cook for 2-3 whistles. You can also add the seeds to boiling water and cook in an open pan.
- Adding ajwain while tempering is optional. If you don't like the flavor you can exclude.
- Rice flour paste helps to make the kuzhambu thicker and we can also adjust the consistency and tanginess of kuzhambu accordingly.
- If you like you can add a spoon of grated jaggery for additional sweet tinge.
You may also want to try:
- Chakka Varatti : Chakka Varrati (Jackfruit Halwa) is an authentic and most popular kerala delicacy made from ripened jackfruit. Generally the chakka varatti is made during jackfruit season and perserved for making chakka pradaman.
- Chakka Nei appam : Chakka Nei Appam | Jackfruit Appam | Palapazha Paniyaram - An Instant jackfruit appam which is super easy to make and taste so soft and delicious. This appam is super crispy and fragrant.
- Idichakka thoran : Idichakka Thoran, a popular dry curry from Kerala Cuisine. Tender green jackfruit are cooked and crushed with pestle and mortar and tossed with coconut based spice mixture and finally enhanced with tempering. Its usually served as a side dish with rice.
- Chakka Pradaman : a traditional payasam of Kerala. Quick & Easy version of Chakka Pradhaman without Chakka Varatti.
- Ela Ada : Ada or Ela Ada (Ilai Ada), is an Indian sweet and traditional Kerala delicacy, consisting of rice parcels encased in a dough made of rice flour, with sweet fillings, steamed in banana leaf. The filing can be made with coconut jaggery puran or we can use jackfruit jaggery puran.
Recipe card for Palakottai Kuzhambu Recipe | JackFruit Seeds Kuzhambu:
Palakottai Kuzhambu Recipe | JackFruit Seeds Kuzhambu
Equipments Needed
- Heavy Bottomed Pan
- Pressure Cooker
Servings: 4 people
Calories: 24kcal
Palakottai Kuzhambu, a delicious vatha kuzhambu with cooked jackfruits seeds. Jackfruit seeds dunked in tangy spicy kuzhambu gives a delicious flavor to the kuzhambu. Learn here how to make this kuzhambu with step by step pictures and instructions.
Print Recipe
Ingredients
- 10 nos Palakottai (Jackfruit Seeds)
- 1 lemon size Tamarind
- 1½ tablespoon Sambar Powder
- 1½ teaspoon Salt
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Rice Flour
Tempering
- 2 tablespoon Sesame Oil
- 1 teaspoon Mustard seeds
- ½ teaspoon Fenugreek seeds
- ½ teaspoon Ajwain / Carom Seeds / Omam
- Few Curry leaves
Instructions
- Soak tamarind in hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set the tamarind juice aside.
- Heat a pan and add jackfruit seeds and dry roast the seeds till they are warm. Remove the seeds from flame and remove the outerskin of the jackfruit seeds. Add the peeled jackfruit seeds in a bowl along with a cup of water and pressure cook it and allow 2-3 whistles. Set these cooked jackfruit seeds aside.
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek and ajwain. Fry till the fenugreek turns dark brown. Then toss few curry leaves.
- To the oil, then add sambar powder and fry the sambar powder in low flame for 1 min.
- Next, add the tamarind extract to the pan. Add salt and asafoetida. Give a good mix.
- Allow the tamarind juice to boil for 5 mins to get rid off its raw smell. Also add the cooked jackfruit seeds.
- Take rice flour in a bowl, add ¼ cup of water and mix the rice flour to a paste.
- Pour this rice flour to the boiling kuzhambu and stir well. Bring the kuzhambu to boil and then switch off the flame.
- Serve the delicious Palakottai kuzhambu with hot steaming rice along with a spoon of sesame oil or ghee!
Nutritional Info
Nutrition Facts
Palakottai Kuzhambu Recipe | JackFruit Seeds Kuzhambu
Amount Per Serving (0.25 cup)
Calories 24
Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 3g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
- Soak tamarind in hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set the tamarind juice aside.
- Heat a pan and add jackfruit seeds and dry roast the seeds till they are warm. Remove the seeds from flame and remove the outerskin of the jackfruit seeds. Add the peeled jackfruit seeds in a bowl along with a cup of water and pressure cook it and allow 2-3 whistles. Set these cooked jackfruit seeds aside.
- Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek and ajwain. Fry till the fenugreek turns dark brown. Then toss few curry leaves.
- To the oil, then add sambar powder and fry the sambar powder in low flame for 1 min.
- Next, add the tamarind extract to the pan. Add salt and asafoetida. Give a good mix.
- Allow the tamarind juice to boil for 5 mins to get rid off its raw smell. Also add the cooked jackfruit seeds.
- Take rice flour in a bowl, add ¼ cup of water and mix the rice flour to a paste.
- Pour this rice flour to the boiling kuzhambu and stir well. Bring the kuzhambu to boil and then switch off the flame.
- Serve the delicious Palakottai kuzhambu with hot steaming rice along with a spoon of sesame oil or ghee!
