The magical thing about jackfruit is that each part has a different taste and texture. Next time, when you get your hands on some jackfruit, be sure to save the seeds so you can make this hearty Jackfruit Seeds Curry. Jackfruit seeds have an uncanny resemblance in flavour to chestnuts or sweet potatoes. The mild earthy flavours makes jackfruit seeds an ideal ingredient for various spicy curries.
Jackfruit is a seasonal fruit. During summers, you can see lots of jackfruit in markets. But nowadays, seeds are sold separately. Jack fruit is a yummy fruit (one of my top favourites) and its seeds are also edible. Jack fruit seeds will be a little sticky and wet. Dry them under sun for at least a day and then use for cooking. If you buy seeds, you can skip drying and use them straight away. Today, I made this stir fry with the jack fruit seeds/palakottai.
Have you ever tasted Jackfruit seeds thrown into hot coal, and burn the seeds. The aroma and the taste the seeds have are simply awesome. I have tasted at my grandparents place as a kid. But then, having a coal stove these days is quite difficult. This Summer, I do plan to try out on my grill.
Jackfruit seeds can very simply be enjoyed right away after boiling in salted water. However, if you’re looking to jazz things up a bit, you can toss them in whatever aromatics or seasonings you prefer.
Off to Jackfruit Seeds Curry!!
Steps to prepare Jackfruit Seeds Curry
Palakottai Poriyal
Little bit of patience is needed to cook this as we have to take off the outer white skin first!!
- Cut each Jackfruit seed/palakottai into 2 halves horizontally. Make sure that you grease your finger tips with oil before removing the papery white skin to prevent the milk from making your fingers sticky.
- Peel the thin white film-like skin off the seeds to show the brown skin below and keep them aside. You can also use the below methods:
- (or)Dry roast seeds in a kadai for some time so that the outer part comes off easily.
- (or) Microwave for 3-4 minutes so that the outer part comes off easily.
- Place the seeds in a pressure cooker, add a little salt and water till the seeds are immersed.
- Pressure cook for 3 to 4 whistles.
- Strain the contents into a colander to let the water drain completely.
- Heat a pan with oil over medium heat. Add mustard seeds, cumin seeds, fennel seeds, dry red chilli, chana dal and urad dal.
- Once the mustard seeds crackle and lentils start turning golden brown, add curry leaves.
- Now, add in chopped onions and sauté until they turn translucent.
- Add turmeric powder and sambar powder. Stir well.
- Add a little water and salt to the mixture.
- Immediately, add cooked jackfruit seeds/palakottai and mix well. Simmer the heat and stir fry.
- Let the curry cook well for 8-10 mins till it becomes like a roast. Keep tossing in between.
- Garnish with coriander and Jackfruit Seeds Curry – Palakottai Poriyal is ready to be served.
- Serve Jackfruit Seeds Curry hot, either as a snack or side dish to Rice along with Rasam or Sambar.
- It’s also lip smacking good when had with Curd Rice.
Jackfruit Seeds Curry | Palakottai Poriyal - Kathal Ki Sabzi
Ingredients
- 20 Jackfruit Seeds Palakottai/Kathal Seeds/Panasa Ginjalu
- 2 teaspoons Oil
- 1/4 teaspoon Mustard Seeds
- 1/4 teaspoon Cumin Seeds
- 1/2 teaspoon Fennel Seeds
- 1 teaspoon Chana Dal
- 2 teaspoons Urad Dal
- 1 Dry Red Chilli broken
- 1 Onion thinly sliced
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Sambar Powder
- Few Curry Leaves
- Salt to taste
- Coriander for garnish
Instructions
- Cut each Jackfruit seed/Palakottai into 2 halves horizontally. Peel the thin white film-like skin off the seeds and keep aside.
- Cook the seeds in a pressure cooker with little salt and add water till the seeds are immersed.
- Pressure cook for 3 to 4 whistles. Strain the contents into a colander to let the water drain completely.
- Heat a pan with oil. Add mustard seeds, cumin seeds, fennel seeds, dry red chilli, chana dal and urad dal.
- Once the mustard seeds crackle and lentils start turning golden brown, add curry leaves.
- Now, add in chopped onions and sauté until they turn translucent.
- Add turmeric powder and sambar powder. Stir well.
- Add a little water and salt to the mixture.
- Now, add cooked jackfruit seeds/palakottai and mix well. Simmer and stir fry.
- Let the curry cook well for 8-10 mins till it becomes like a roast. Keep tossing in between.
- Garnish with coriander and serve Jackfruit Seeds Curry as a snack or side dish to Rice.
Recipe Video
Notes
- Allow the jackfruit seeds to dry in open air for few days to ease the process of removing the outer skin.
- Adjust the amount of sambar powder as per your taste. You can replace sambar powder with red chilli powder and coriander powder in 1:2 ratio.
- The cook time taken to pressure cook the seeds will depend on the quality of the seed. Lesser number of whistles for tender ones and more if they are more matured.
- Carefully add salt as it is already added while pressure cooking the seeds.
- The little water is added to the onion mixture so that the sambar powder could coat the seeds well. So, do not add more than that.
Do check out other Vegetable Dry Curries and Quick Bites from blog!!
Many more to come!!…..STAY TUNED!!
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Happy Cooking 
Cheers!!
Padma.
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