Palakottai Kuzhambu Recipe-Kongunad Style Jackfruit Seeds Curry

Palakottai Kuzhambu Recipe is essentially Jackfruit seeds cooked in an aromatic base, Palakottai Kuzhambu Recipe is packed with flavours and is a must try recipe. Instead of discarding the seeds, this lovely curry can be made with it.

Palakottai Kuzhambu Recipe is Kongunad Style Jackfruit Seeds Curry. There are many variations in making this palakottai Kuzhambu,I have prepared palakottai in a coconut based puli Kuzhambu.

 This is a common kuzhambu recipe that is popular in jackfruit growing areas of Tamil Nadu, and all of South India. With little modifications in the recipe, the jackfruit seeds are widely used as food in many parts of India.

Did you know: The Jackfruit seeds/palakottai are starchy and a good source of carbohydrates, besides it is also a source of healthy proteins, aiding in keeping a smooth functioning bowel, great for skin and hair as well!Serve Palakottai

Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch.

Cuisine: Tamil Nadu

Course: Side Dish

Diet: Vegetarian

Equipments Used: Pressure Cooker

Prep in

5 M

Cooks in

20 M

Total in

25 M

Makes:

4 Servings

Ingredients

• 1 cup Jackfruit Seeds (Kathal)
• 1 cup Tamarind Water
• 8 cloves Garlic
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Cumin (Jeera) seeds
• 8 Curry leaves
• 1/4 teaspoon Turmeric powder (Haldi)
• 1/2 teaspoon Red chilli powder
• 2 teaspoons Sambar Powder
• 1/4 teaspoon Asafoetida (hing)
• Coriander (Dhania) Leaves , small bunch, for garnishing
• Salt , to taste
• 2 teaspoons Cooking oil
To be ground
• 1/2 cup Fresh coconut
• 10 Whole Black Peppercorns
• 2 Dry red chillies
To saute and grind
• 1 Onion , chopped
• 1 Tomato , chopped
• 1 teaspoon Coriander (Dhania) Seeds
• 1 teaspoon Cooking oil

How to make Palakottai Kuzhambu Recipe-Kongunad Style Jackfruit Seeds Curry

1. To begin making Palakottai Kuzhambu Recipe  wash the jackfruits seeds thoroughly, make a slit on the outer layer and remove the outer white layer. 
2. In a pressure cooker, add the Jackfruit seeds, add enough water to submerge the seeds,add a pinch of salt, and pressure cook it on a high heat for 3-4 whistles or till they are cooked al-dente. Allow the pressure to release naturally.  Drain and reserve the jackfruit seed stock for later use.
3. Heat a kadai on medium flame, add oil once the oil is hot, add onions  and saute until almost translucent, for about 2-3 minutes. 
4. Now add chopped tomatoes , cover and cook until the tomatoes are mushy. Transfer the sauteed onion-tomatoes  and allow them to cool.
5. Transfer the onion-tomato mixture into a mixer-jar, add coriander seeds and grind well along with some of the jackfruit stock. We need a smooth paste. Transfer to a bowl and set aside. 
6. Yet again, in a mixer grinder, combine fresh grated coconut, red chillies and black pepper along with a little jackfruit seeds stock, and grind to a smooth paste. Keep aside. 
7. Heat a pan with oil, on medium heat, add mustard seeds and cumin seeds and curry leaves. Once they splutter and sizzle, add in asafoetida and the crushed garlic cloves and saute till the garlic turn golden.
8. Once garlic turns to golden, add the ground onion tomato paste and saute well until it starts boiling.
9. Add the tamarind water to it and stir. Boil for 2-3 minutes and cooked palakottai/jackfruit seeds. Mix well.
10. Add required salt, turmeric powder, chilli powder, sambar powder. Mix well and cook for 5 minutes in medium heat, such that the flavours seep into the jackfruit seeds.
11. Now add the ground coconut mixture  and stir well. Cook on a low heat until it thickens. Taste and adjust seasoning and consistency of the Palakottai Kuzhambu to your liking.  Turn off the flame. 
12. Garnish with coriander leaves. 
13. Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch. 

Kuzhambu

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Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry

Sorakkai Paruppu Kuzhambu is a delicious and super healthy South Indian curry where bottle gourd is cooked with lentils to make a tangy curry served with rice.

Sorakkai Paruppu Kuzhambu Recipe is a side dish recipe to prepare that can be done in about 20 minutes and hence is a great recipe for a busy weeknight dinner. Made with nutritious summer vegetable-bottle gourd, the curry is full of nutrients and is a coolant to the body as well.

Usually kuzhambu is a South Indian gravy that is made with tangy tamarinds or cooked along with coconut and other spices like sambar powder. Here I have used a tamarind base for the recipe to be tangy and addition if dal/pappu makes it creamy and hearty.

Once the dal gets pressure cooked, you need only some more time to saute the tadka with onions and cook with bottle gourd to prepare this recipe. Kuzhambu, in general- is a staple that is made in every Tamil household on a day-to-day basis. 

Did you know: Bottle Gourd has 90% water in it. Bottle Gourd is recommended by Ayurveda for better digestion. Because of its water content, it’s a boon for weight watchers. It can help in quenching extreme thirst in diabetic patients. Loaded with essential minerals and vitamins like calcium, magnesium, phosphorus, Vitamin A, C and folate, it's popular for combating high blood pressure and improving heart health.

Serve Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.

Cuisine: Tamil Nadu

Course: Side Dish

Diet: Vegetarian

Equipments Used: Pressure Cooker , Shallow Frying Pan/ Skillet With Lid

Prep in

5 M

Cooks in

15 M

Total in

20 M

Makes:

4 Servings

Ingredients

• 1/2 Bottle gourd (lauki) , chopped
• 1/2 cup Yellow Moong Dal (Split), or masoor dal
• 1 Onion , chopped
• 1 Tomato , chopped
• 3 Dry red chillies
• 1/4 teaspoon Turmeric powder (Haldi)
• 1 tablespoon Sambar Powder
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Cumin (Jeera) seeds
• Salt , to taste
• 1 teaspoon Cooking oil
• 1 teaspoon Ghee

How to make Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry

1. To begin making Sorakkai Paruppu Kuzhambu Recipe, wash and clean the bottle gourd, remove seeds, only if the seeds are too big and fibrous. Allow them to cook with bottle gourd if they are tender enough. Cut into small pieces. Chop onion and tomato alongside, as well.
2. Wash dal and in a cooker, add dal and tomato with about 3 cups of water or enough to submerge the tomatoes.
3. Close the lid and pressure cook for 2 whistles on high heat. Switch off and wait until the pressure seizes by itself.
4. Heat a shallow frying pan with a bit of oil, add mustard seeds when the oil is hot,and allow to crackle. Keep the heat to low, so that tehta tadka does not get charred.
5. Add cumin seeds immediately and allow them to sizzle. Add onions and red chillies. Saute until onions turn translucent.
6. Once the pressure is released from the cooker, add the dal along with bottle gourd to the pan, or if you pan is smaller, add the contents of the pan to the pressure cooker and continue cooking.
7. Add little required water and stir. Add salt, turmeric powder and sambar powder.
8. Mix and allow it to boil on a medium flame until the bottle gourd is tender and cooked. Once everything is cooked to mashable consistency and looks well cooked, check for seasoning, adjust and then remove from heat. Add a teaspoon of ghee on top and keep it covered till served.
9. Serve Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.

Sorakkai Paruppu Kuzhambu Recipe - Tamil Nadu Style Lauki Curry is part of the Beat The Heat With Summer Vegetables

Kuzhambu

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