Tingle-UR-Tastebuds

Jack Fruit is a fruit that is most prevalent in south east Asia, mainly from Kerala. They call it Chakka. It is very popular in Southern parts of India. In south we consume the fruit. After that the seed is taken and cooked in few ways. One of the ways is to make a kootu. It is a simple preparation but is very tasty. Goes well with rice and sambar. Another way of preparing these seeds are to make a masala. Will post recipe soon. Can add them in the chettinad mandi preparation also.

In chettinad we cook the raw jackfruit also. It is a small unripe jackfruit which is taken from the tree before it even starts to form its smaller fruits with the seeds. I have heard even they cook the raw jackfruit in Maharashtra. We make a korma and a poriyal with it. On Pongal day along with all the preparations palakai/raw jackfruit poriyal is a must.

Hope you all will try and let me know how much you liked it.

Cuisine: Indian(South) | Category: Side Dishes for Rice/Chettinad Recipes | Prep time: 15 to 20 mins | Cook time: 10 mins | Serves: 2 to 3 

Ingredients

• PalaKottai seeds -15 to 20 Nos.
• Onion – 1 No. (Small Sized – Chopped as shown)
• Grated Coconut – 1 tbsp.
• Toor Dal – 1/8 Cup.
• Turmeric – 1/8 tsp.
• Sambar Pdr. – 1/2 tsp. (Increase or decrease according to taste)
• Salt as needed.

To Temper

• Cumin/Seragam – 1/4 tsp.
• Urad dal – 1/2 tsp.
• Curry leaves – few leaves

METHOD

• Take all the ingredients ready.
• Take toor dal in a pressure cooker, add water and cook for two to three whistles until 3/4th done.
• Chop the Jackfruit seeds/Palakottai into half and remove the white covering. Then cut them into two or three pieces each.
• Take water with salt add the Palakottai/Jackfruit Seeds and boil them 3/4 th done or until the top brown covering can be removed easily. Drain the water and keep aside.
• Take oil in a vessel and temper cumin and urad dal.
• Add a spring of curry leaves.
• Then add chopped onion and saute for few mins.
• After that add the cooked toor dal and the palakottai/jackfruit seeds.
• Now add the turmeric and sambar powder and bring everything to a boil and simmer until everything is done.
• Adjust the salt accordingly.
• Finally add the grated coconut. Switch the stove off.
• Palakottai Kootu is ready to be served with hot rice and sambar.

Note : The palakottai can be cooked in pressure cooker also. Just for two whistles in high flame.

After the palakottai and toor dal is cooked separately, cook everything together in the pressure cooker and add the tempering and grated coconut finally.

If wanted the brown colour covering can be removed after cooking the palakottai/jackfruit seeds.

Visual clicks

Palakottai Kootu is ready to be served with Rice and sambar. Try and let me know if you liked it.