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Palaakottai (Jackfruit Seed) Pirattal

“Pirattal” in Tamil means “to toss and turn” so that all the spices to coat well. Palaakottai (Jackfruit seed) is also used in Sambar, Kootu, Poriyal, etc and served with steamed rice.

Palaakottai Pirattal

Palaakottai (Jackfruit Seed) Pirattal

Recipe by S Kamala
Recipe rating: N/A
Course: PoriyalCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This Pirattal is made with Jackfruit Seeds, onion and tomato and can be served with rice.


  • Jackfruit Seeds (Palaa Kottai) – 20 to 25 Nos

  • Onion – 1

  • Tomato – 1

  • Sambar powder – 2 teaspoons

  • Turmeric powder – 1/4 teaspoon

  • For seasoning:
  • Oil – 1 to 2 tablespoons

  • Mustard – 1/2 teaspoon

  • Urad dhal – 1 teaspoon

  • Jeeragam (Cumin) – 1/2 teaspoon

  • Asafoetida powder – 1/4 teaspoon

  • Curry leaves – few

  • Salt – 1 teaspoon or as per taste


  • Cut the seeds into halves and remove the hard white skin.
  • Put it in a pressure cooker, add 1/4 teaspoon salt and water just to cover the seeds. Close with the lid and cook for 4 to 5 whistles.
  • Once it is cooled down, remove the lid and drain the excess water. Keep the cooked seeds aside.
  • Chop the onion and tomato finely.
  • In a kadai put the oil and when it is hot add mustard. When it pops up add urad dhal, asafoetida and curry leaves and fry till the urad turns light brown.
  • Add chopped onion and fry for a while.
  • Add chopped tomato and 1/4 teaspoon salt and fry till tomato is soft.
  • Add sambar powder, turmeric powder and another 1/4 teaspoon salt and mix well.
  • Add cooked jackfruit seeds and mix it.
  • Add 1/4 cup water and stir well. Close with a lid and allow to cook on low flame for few minutes stirring now and then.
  • Once the water is fully absorbed and masala is coated well with the seeds, remove from stove.

Recipe Video


  • The brown skin on the Palakottai (Jackfruit seed) is edible and you can use it with the brown skin. If you do not like, you can also remove the brown skin after cooking.
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