Jackfruit Seeds Curry | Palakottai Poriyal - Kathal Ki Sabzi
Jackfruit Seeds Curry tastes nutty with mild earthy flavours & also spicy that can be served either as a side dish for rice or can be enjoyed as a snack.
Servings: 3
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.