This is a lip smacking Poricha Kuzhambu or kootu using brinjal and Palakottai that goes very well with rice. Palakottai is nothing but Jack fruit seeds that are so good to eat. As jackfruit seeds do not have a special taste for itself, it takes in the taste of the gravy in which it is cooked and gives a nutty taste to the whole dish. To me next to cucumbers, palakottai is synonymous to Summer. While spending my holidays in Trichy during my childhood, I used to eat these seeds almost daily for lunch, snack and dinner. I was that much crazy about it. You can find it where ever you go and the scent of the jackfruit is not something that you can miss in a hurry. The sellers will spread the jackfruit and its seeds on tender banana leaves and they will roll it in the leaves and tie it with either green or dark pink thread. If not for the elders at home who used to chide me not to over indulge as jack fruit evokes body heat manifold, I could very easily survive on it for days.
Coming to this recipe, it’s a childhood favorite. Grandma used to mix this kulambu or kootu with rice, drizzle ghee generously over it and I won’t even ask for any side dish and I would keep the seeds separately in the corner of my plate so that I could eat it along with curd rice. Apart from this kootu we make several other recipes using jackfruit seeds, which I shall share later on. But for now enjoy this hearty, mildly spiced poricha kuzhambu or kootu for your lunch.
Kathirikkai Palakottai Poricha Kulambu Recipe
Prep time: 10 mins | Cook time: 15 mins | Serves: 4
Recipe Cuisine: South Indian | Recipe Category: Side Dish
- Kathirikkai (Brinjals) – 3
- Palakottai (Jackfruit seeds) – 15
- Yellow Moong dal (Paasi paruppu) – 1/4 cup
- Mustard seeds – 1/2 tsp
- Urad Dal – 1 tsp
- Fresh grated coconut – 1/4 cup
- Cumin seeds – 1 tsp
- Shallots (sambar onions) – 2
- Green chilies – 3
- Sambar powder – 1/2 tsp
- Turmeric powder – 1/4 tsp
- Curry leaves – 1 sprig
- Asafetida – 2 pinch
- Salt – to taste
- Oil – 2 tsp
- Cut each jackfruit seed into 2 (horizontally). Remove the white skin around it and keep aside. Slit the brinjals lengthwise and further chop them into pieces and soak them in water to prevent discoloration.
- Wash moong dal and transfer to a vessel, add 1/2 cup water, chopped brinjals, turmeric powder. In another vessel, keep the jackfruit seeds, 5 tbsp water, a pinch of salt. Keep both the vessels in a pressure cooker one on top of the other and pressure cook for 2 whistles over medium flame.
- Meanwhile, grind together grated coconut, sambar onion, cumin seeds and green chilies to a smooth paste using little water and keep aside.
- Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal, curry leaves, asafetida and let it roast till it the dal becomes golden in color and the leaves become crisp.
- Add the moongdal - brinjal mixture, cooked jackfruit seeds, ground paste, sambar powder, salt, 1/4 cup water and mix well.
- Close the pan with a lid and let the kulambu cook over low flame for 5-7 mins. Take off fire and transfer to a serving bowl.
- You can either mix this poricha kuzhambu with rice to which a liberal dash of ghee is added and eat or serve this as a side dish with sambar or kaara kuzhambu rice.
- The jackfruit seeds that I used were tender, so I cooked it along with the dal itself and it was perfectly done. If by chance the seeds that use are hard and aged, you may have to pressure cook it separately for 4 to 5 whistles.
- Adjust the green chilies according to your spice level.
- Other than brinjals, you can also use raw mango and drumstick, either a combination of all these veggies or a mix and match.
- As like any seed, palakottai also secretes milk while cutting them and while removing their skin, so to prevent it apply vegetable oil to your fingers before starting the work.
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Labels: Gluten Free, Kulambu Varieties, Side Dishes - Rice, South Indian Lunch, Vegan Recipes