Palakottai Kuzhambu is a hearty, tangy South Indian gravy where tender jackfruit seeds and soft-cooked thuvar dal simmer in a spiced tamarind base. Cook the dal with turmeric until mashable, prep the palakottai by halving and peeling off the outer white skin, then pressure-cook the seeds until just tender. Boil them in tamarind extract seasoned with sambar powder, turmeric, and salt, stir in the mashed dal for body, and finish with a fragrant tempering of mustard seeds, onions, and curry leaves in hot oil. The result is a comforting, flavorful kuzhambu that pairs perfectly with hot rice.
A kuzhambu made with palakottai (jackfruit seed), sambar powder and tamarind.
Palakottai Kuzhambu Recipe
Palakottai Kuzhambu
5
servings5
minutes30
minutesA kuzhambu made with palakottai (jackfruit seed), sambar powder and tamarind.
Ingredients
Thuvar dhal – Half cup
Tamarind – small lemon size
Sambar powder – 1 tablespoon
Turmeric powder – ¼ teaspoon
Palakottai – 10 Nos
Salt – 1 teaspoon
- For seasoning
2 teaspoon oil
Half teaspoon mustard
A pinch of asafetida
Few curry leaves
Sambar onion – 4 or 5
Directions
- Wash thuvar dhal, add two cups of water along with a pinch of turmeric powder and pressure cook till soft.
- Soak tamarind in water and squeeze out the juice. Add sambar powder, turmeric powder and salt. Keep aside.
- Cut the palakottai (jack fruit seed) into two pieces and remove the outer white skin. If you fry the cut palakottai in a dry kadai for few minutes, you can easily remove the skin. You need not remove the pink skin.
- Add the palakottai along with two cups of water in a pressure cooker and cook for two whistles. Cool it and drain the excess water.
- Add the cooked pala kottai to the tamarind juice and allow to boil.
- Now add the cooked thuvar dhal mashed well.
- In a kadai add the oil and when it is hot add the mustard. When it pops up, add cut onions, curry leaves and fry for a while. Add this to the sambar. Mix well. Remove from stove.
jackfruit seed likes
nice to see so good recipes.i have a doubt started to cook the same with the doubt. thanks