Palakottai poriyal / Jackfruit seeds poriyal is a South-Indian style side-dish. My husband is very fond of jackfruit and used to relish it in India. In the US we can find jackfruit in many stores. Kids are loving it too. So whenever we buy jackfruit, I save the seeds from the fruit and use it in making Sambar or just boil it and eat it as such, similar to boiling groundnuts.

Jackfruit seeds are loaded with iron and also prevents indigestion. This poriyal was introduced to me by my mother-in-law. She made this poriyal when she visited us in the US during summer 2 years back. Everyone loved it instantly and we enjoyed it with some plain dal tadka and rasam.

This recipe is made with a handful of ingredients that we use in the kitchen everyday. It is super easy to make and very aromatic. The only process would be to remove the outer dried skin from each seed. When we use the seeds after drying them on the kitchen counter for a day or two, the peeling process is pretty simple. Do save up some palakottai and try out this recipe. You will love it. Follow the below steps to make this delicious dish.

Lets get cooking!

Ingredients

• Palakottai / Jackruit seeds – 20
• Onion – 1/4 cup
• Curry leaves – 1 sprig
• Kadugu / Mustard seeds – 1 tsp
• Ulundhu / Urad dal – 1/2 tsp
• Salt – to taste
• Oil – 2 tbsp

To grind to a smooth paste and extract milk

• Grated coconut – 1/4 cup
• Sombhu / Fennel seeds – 1/2 tsp

Procedure

• Dry the jackfruit seeds on the kitchen counter for a day or 2. It will not become spoiled. Do not keep it covered else it will form fungus on the outer cover.
• It will form a “grey outer cover” after drying completely which will be easy to peel.
• This is how I did for this poriyal.

(OR)

• If you are cooking the palakottai on the same day it has been removed, add it to the pressure cooker with 1/4 cup water and cook it for 5 mins in medium flame till just done. Then cut it to half and remove the peel. It should work well too.

• Cut each seed to half. Then, remove the peel from all the pieces using a small knife.
• Once done with peeling, further cut each piece to halves.

• Prepare all the other ingredients and set aside.

• Add in the chopped and cleaned seeds to a pressure cooker. Add in 1/4 cup water + 1/2 tsp salt and pressure cook for 5 mins.

• The seeds would have been cooked perfect and the water would have been absorbed too. Even if some water is left, you can add it while making poriyal.
• Take a pan and add in some oil.
• Once oil is hot, add in mustard seeds and urad dal.
• Next add in curry leaves and onion and saute till translucent.

• Add in the palakottai.
• Add in 1/2 tsp turmeric powder,1 tsp red chilli powder and 1/2 tsp salt. Mix everything until well combined.

• Meanwhile, grind the coconut + sombhu / fennel seeds to a paste.
• Extract coconut milk from the paste (1/4 cup approx) and add it to the pan.

• Further add in little less than 1/4 cup water. Do not add more than that.
• Mix well and check for salt. At this stage it might look runny. But once it is cooked, it will become thick. If you feel you need to add more water, add in smaller portions.
• Close the pan and cook in low flame for 8 mins or till oil seperates on the top.

• Check once in a while by opening the lid. Ensure the bottom does not burn.
• Transfer it to a bowl and serve with any South-Indian meal. Pairs well with dal, rasam, vatha kuzhambu or curd rice.

Notes

• Do not overcook the palakottai as it will become mushy.
• Add more coconut milk to make a thick gravy version. It will taste great with roti too.
• Reduce the red chilli powder and add in green chilli for a milder version.
• You can add coconut paste instead of coconut milk for a richer taste.