Palakottai Poriyal, a delicious accompaniment for the meal prepared with jackfruit seeds.As summer has started in tamilnadu, you will be seeing lot of mangoes & jackfruits in the market soon.Though i hate summer for various reasons, there is one reason i always looking forward in summer is the various fruits (especially mangoes & jackfruit )that nature provide us during this season.
During schooldays, every summer, we went to my grand mom's place and all my cousins also would be there. So whenever a jackfruit was brought, my periamma (mom's sister) would cut open the jackfruit(it's really a tough job) and remove the fruits from inside and we all sat around her and waited for our turn to dig in.Within a minutes it would be gone. Nostalgic memories.
Here in Houston, I can see jackfruit in the Hongkong market all around the year, but it tastes great only in the summer season. As we brought only the whole fruit, usually I left out with a lot of jackfruit seeds. I love them as simply boiled with salt. But sometimes, I make this poriyal along with sambar for our lunch. Now let's see the procedure.
During schooldays, every summer, we went to my grand mom's place and all my cousins also would be there. So whenever a jackfruit was brought, my periamma (mom's sister) would cut open the jackfruit(it's really a tough job) and remove the fruits from inside and we all sat around her and waited for our turn to dig in.Within a minutes it would be gone. Nostalgic memories.
Palakottai Poriyal
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3
Recipe Category: accompaniment/snack | Recipe Cuisine: Indian
Recipe Category: accompaniment/snack | Recipe Cuisine: Indian
Ingredients
Palakottai/Jackfruit seed - 11/2 cup
Onion(medium) - 1
Red chili powder - 3/4 tsp
Turmeric powder - a pinch
Salt - to taste
Grated Coconut - 2 tbsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Palakottai/Jackfruit seed - 11/2 cup
Onion(medium) - 1
Red chili powder - 3/4 tsp
Turmeric powder - a pinch
Salt - to taste
Grated Coconut - 2 tbsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
First peel the palakottai, for that, take a palakottai,with sharp knife gently make a slit in the outer skin of palakottai, then with your fingers, you can peel it off.
Similarly do the same for the rest of the palakottai and keep it ready.
In a pressure cooker, add the palakottai, water(just enough to cover it) and salt. Cook it for 3 whistles.
Then finely chop the onions and cut each palakottai into four pieces.Heat a kadai and temper the ingredients listed under "To Temper", then add the onions.
Saute till the onions becomes translucent and then add the spices(turmeric, red chili powder) & salt. Saute till the raw smell of the spices leaves.
Add the palakottai, give a good mix and keep the flame in low for 5 mins or until the flavors infused in the palakottai and then finally add the grated coconut and switch off the flame.
Tasty Palakottai poriyal is ready. Serve it as accompaniment for your meal
Related: How to make Jackfruit payasam/Chakka pradaman
- Peel the palakottai would be difficult if it's fresh or wet, let it dry for 2 to 3 days in a wide vessel/plate without covering. It helps to peel the skin easily.
- Palakottai have slight sweetness, so add little extra chili powder to balance the taste.
- You can 1/2 tsp of garam masala powder for the extra flavor.
- You can serve this as evening snack too.
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