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.
Ingredients:
- 10 nos Palakottai (Jackfruit Seeds)
- 1 lemon size Tamarind
- 1½ tbsp Sambar Powder
- 1½ tsp Salt
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tbsp Rice Flour
For Tempering:
- 2 tbsp Sesame Oil
- 1 tsp Mustard seeds
- ½ tsp Fenugreek seeds
- ½ tsp 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 1/4 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!
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