Palakottai Kara Kuzhambu is a classic South Indian dish that mixes the flavors of jackfruit seeds and a spicy, tangy tamarind-based curry. In addition to being delicious, this meal has many health advantages.
This dish is often enjoyed with steamed rice or traditional Indian bread like roti or dosa. In addition to Palakottai Kara Kuzhambu, there are many other ways to use jackfruit seeds in recipes.
They can be roasted as a healthy snack or added to soups, stews, and curries for a tasty flavor and texture. If ground into a paste, they can even thicken gravies or add to vegetarian patties and cutlets for a creative twist.
Jackfruit seeds, also known as palakottai, are nutrient-rich and contain dietary fiber that helps with digestion and supports a healthy gut. They are a good source of minerals such as potassium, magnesium, and iron, which benefit heart health, bone health, and red blood cell production.
In addition, palakottai is a good source of vitamins A and C, which promote healthy vision, immune function, and skin health. As with any other meal, it has to be consumed in moderation. Now let us see how to prepare this recipe.
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- 1 cup Jackfruit seed/palakottai
- 20-25 Sambar Onions/shallots roughly chopped
- 1/2 Tomato finely chopped
- 1/4 tsp Turmeric powder
- 1/2 tsp Sambar powder
- 1/2 tsp Chili powder
- 2 tsp Coriander powder
- 1/2 tsp Pepper powder
- 15 Garlic pods
- 1 strand Curry Leaves/Karuveppilai
- Tamarind lemon size
- salt to taste
- 2 tbsp Gingelly Oil
- 1 tbsp Groundnut oil
- 1/2 tsp Mustard seeds /kadugu
- 1/2 tsp Cumin seeds/Jeera
- 1/4 tsp Fenugreek seed/vendayam
- Soak tamarind in hot water for half an hour and extract the juice and set aside.
- In a bowl, add jackfruit seed, half a tsp salt, required water and pressure cook for 3 whistles. Let the pressure release naturally. Discard the water. Peel the jackfruit seed outer skin and set aside.
- Heat a pan and add oil. Once the oil gets heated up add mustard seeds, cumin seeds, fenugreek seeds and let it crackle. Then add garlic pods and saute until it turns golden brown.
- Then add shallots, curry leaves, a little salt for onion, and saute until onion turns translucent. Add tomatoes and saute until it turns mushy.
- Add turmeric powder, chili powder, coriander powder, pepper powder and saute for a min. Then add cooked jackfruit seeds and saute for a min.
- Add tamarind water, a cup of water, salt to taste and mix all thoroughly. Close the lid and cook for 10-12 minutes until the raw flavor of tamarind goes. Mix in between twice.
- Kuzhambu thickens after 10 mins. Add sambar powder and cook until the oil separates from the kuzhambu. Delicious palakottai kara kuzhambu is ready. Serve hot with rice.
- You can even temper it with thalikkum vadagam.
- If you don't like garlic, then you can skip it. But garlic gives a great taste to this dish.
- You can always adjust the spice level according to your taste and preference.
- This tamarind gravy should be cooked thoroughly on a medium-low flame.
- When you see oil separating at the last stage, you can switch off the flame.
Delicious lip-smacking palakottai kara kuzhambu is ready to relish.
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