palakottai poriyal recipe | jackfruit seed poriyal

palakottai poriyal / jackfruit seed poriyal is like an art from waste. When you eat jackfruit next time, do not waste the seeds. Save the jackfruit seeds to make this yummy poriyal/fry.

Some people avoid jackfruit seeds concerning digestion issues. But, the truth is that jackfruit seed prevents indigestion and constipation. It is also good for skin, hair, eyes and mental health. Never throw away these nutritious seeds, anymore !!

palakottai poriyal recipe – Stepwise pics follow the below printable description:

palakottai poriyal recipe | jackfruit seed poriyal

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 4

Ingredients

To pressure cook:

• Jackfruit seeds/Palakottai - 40
• Turmeric powder - ¼ tsp
• Rock salt - 1 tsp
• Water - Till immersing level

To temper:

• Coconut oil - 2 tsp
• Mustard seeds/Kadugu - ¼ tsp
• Urad dal/Ulunthu - ¼ tsp heaped
• Small onions - 15 to 20
• Curry leaves - few

For flavor:

• Sambar powder or plain chilli powder - 1 tsp or more as per spice level
• Salt - ¼ tsp to ½ tsp as required

To cook masala:

• Water - ¼ cup

To garnish:

• Grated coconut - ¼ cup loosely packed
• Coriander leaves - few

Instructions

1. Wash jackfruit seeds well in water. In a pressure cooker, add washed jackfruit seeds, 1 tsp rock salt.
2. Add ¼ tsp turmeric powder and water just till immersing level.
3. Pressure cook for 2 whistles in high flame or until soft. A knife should run smoothly through a well-cooked jackfruit seed.
4. Drain water and let the seeds cool down for 5-10 mins. Take each seed and cut into 2 halves.
5. Peel the outer thick & transparent skin. The second layer of brown skin might peel out with the outer skin in some seeds and that's ok. Chop 15 to 20 small onions and few coriander leaves. Wash curry leaves and keep ready.
6. Add 2 tsp of coconut oil and once hot, add ¼ tsp mustard seeds/kadugu. Once spluttered, add ¼ tsp heaped split urad dal/ulutham parupu. Once slightly browned, add curry leaves, chopped small onions and ¼ tsp+ salt or as required.
7. Once onions are slightly browned, add cooked, peeled & cut jackfruit seeds and give a quick stir.
8. Add 1 tsp or more(as per spice level) sambar powder or plain chilli powder and give a quick stir. Then add ¼ cup water.
9. Let masala cook in open pan in low flame for 5 mins or until water is evaportaed . Once it is completely dry, add ¼ cup loosely packed grated coconut.
10. Give a quick stir and switch off. Garnish with few chopped coriander leaves and stir once.

Notes

1.Small onions taste best. If unavailable, you shall use 1 big onion.
2.I used sambar powder. You shall replace it with plain chilli powder.

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Preparation – How to make palakottai poriyal ?

1.Wash jackfruit seeds well in water. In a pressure cooker, add washed jackfruit seeds, 1 tsp rock salt.

2.Add 1/4 tsp turmeric powder and water just till immersing level.

3.Pressure cook for 2 whistles in high flame or until soft. A knife should run smoothly through a well-cooked jackfruit seed.

4.Drain water and let the seeds cool down for 5-10 mins. Take each seed and cut into 2 halves.

5.Peel the outer thick & transparent skin. The second layer of brown skin might peel out with the outer skin in some seeds and that’s ok. Chop 15 to 20 small onions and few coriander leaves. Wash curry leaves and keep ready.

6.Add 2 tsp of coconut oil and once hot, add 1/4 tsp mustard seeds/kadugu. Once spluttered, add 1/4 tsp heaped split urad dal/ulutham parupu. Once slightly browned, add curry leaves, chopped small onions and 1/4 tsp+ salt or as required.

7.Once onions are slightly browned, add cooked, peeled & cut jackfruit seeds and give a quick stir.

8.Add 1 tsp or more(as per spice level) sambar powder or plain chilli powder and give a quick stir. Then add 1/4 cup water.

9.Let masala cook in open pan in low flame for 5 mins or until water is evaportaed . Once it is completely dry, add 1/4 cup loosely packed grated coconut.

10.Give a quick stir and switch off. Garnish with few chopped coriander leaves and stir once.

Palakottai poriyal is ready !! Eat as such or serve with sambar rice or curd rice or any variety rice.

Tips/Tricks in making palakottai poriyal:

• Small onions taste best. If unavailable, you shall use 1 big onion.
• I used sambar powder. You shall replace it with plain chilli powder.