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    Home » Recipes » Accompaniments

    Palakottai kootu recipe with brinjal

    February 4, 2014 by Raks Anand 15 Comments / Jump to Recipe

    Palakottai kootu or brinjal palakottai kootu is a tasty curry for rice with dal and coconut base. Perfect as side dish for lunch like kuzhambu varieties and sambar.

    brinjal palakottai kootu
    Brinjal palakottai kootu

    When palakottai (jackfruit seeds) are in season, you can make this for lunch as accompaniment for south Indian menu.

    Do check out my mochai kootu recipe and unripe jackfruit curry recipe.

    Jump to:
    • Recipe card
    • Step by step photos

    When we went to shopping last week in Mustafa, we saw this palakottai – Jackfruit seeds. Vj wanted me to  buy this.

    I have never cooked before but mom and MIL does. I then added it to sambar one day. One day I made this kootu.

    Still its there. I should roast it and eat or add it to gravies. 

    When I was kid, early mornings in winter, I used to heat water for bath in the backyard with all the coconut tree parts that was in our back yard.

    It used to be very interesting for me to everyday light up fire with all those things and heat water.

    brinjal palakottai kootu
    kathirikai palakottai kootu

    My mom used to say we can throw in the palakottai in that burnt coal and you get a delicious smoky flavored snack.

    I used to love it too. I have did the same with sweet potato and it tasted yumm.

    But I think palakottai can be roasted in kadai also and eaten as such. I have to yet try that.

    This kootu is very simple and basic recipe with palakottai, yet I wanted to post it in my blog.

    Recipe card

    brinjal palakottai kootu
    Print Pin
    5 from 1 vote

    Kathirikai palakottai kootu recipe

    Kathirikai palakottai kootu is a tasty curry for rice with dal and coconut base. Perfect as side dish for lunch like kuzhambu varieties and sambar.
    Course Side Dish
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 6 Brinjal I used green color regular sized ones
    • 15 Palakottai Jackfruit seeds
    • 1 teaspoon Sambar powder
    • ⅛ teaspoon Turmeric - ⅛ tsp
    • ¼ cup Moong dal – 3 tbsp Paasi paruppu
    • 1 tablespoon Tamarind thick water
    • Salt

    To Grind

    • ¼ cup Coconut
    • ½ Onion or 3 small onions
    • ¾ teaspoon Cumin seeds

    To temper

    • 2 teaspoon Oil
    • ½ teaspoon Mustard
    • 1 teaspoon Urad dal
    • 1 Sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Wash and cook moong dal firstly in pressure cooker for 3 whistles and keep aside.
    • Cut the jackfruit seeds into 4 as shown in the picture.
    • Then easily the skin can be peeled. Wash it and again cut into smaller pieces as desired.
    • After that, boil 2 cups of water. To it, add turmeric, sambar powder, salt and jackfruit seeds.
    • Let it get cooked in medium flame.
    • Meanwhile you chop the brinjals, add it along the boiling palakottai. If adding tamarind, add at this stage.
    • As it is cooking, grind coconut first with little water, then add onion and cumin to grind to a coarse paste.
    • Add it to the cooked brinjal along with moong dal. Stir well and bring to boil.
    • Lastly temper and add to the kootu, mix, switch off flame.

    Notes

    • If the jackfruit seeds are very fresh, then peeling will not be easy. So let it be for 2 or 3 days. Then the skin can be easily peeled.
    • Add brinjal only after the seeds are half done as brinjal will get cooked easily.
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    Step by step photos

    1. Cook moong dal in pressure cooker for 3 whistles and keep aside. Cut the jackfruit seeds into 4 as shown in the picture.

    Then easily the skin can be peeled. Wash it and again cut into smaller pieces as desired.

    1-peel

    2. Boil 2 cups of water, add turmeric, sambar powder, salt and jackfruit seeds. Let it simmer in medium flame.

    Meanwhile you chop the brinjals, add it to the boiling palakottai. If adding tamarind, add at this stage.

    2-cook

    3. As it is simmering, grind coconut first with little water, then add onion and jeera to grind to a coarse paste.

    3-grind

    4. Add it to the cooked brinjal along with moong dal. Stir well and bring to boil. Lastly temper and add to the kootu, mix.

    4-temper

    We had it with murungakkai puli kuzhamu, rice. Goes well with all other spicy gravies like kara kuzhambu or vathal kuzhambu.

    palakottai-kootu-recipe
    Brinjal palakottai kootu

    Other

    • Daangar pachadi | Urad dal powder raita
    • Brinjal Moju Recipe
    • Onion raita recipe, how to make onion raita
    • Pulikuthi kuzhambu recipe, Puli kuthi poricha kuzhambu

    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      February 04, 2014 at 8:03 am

      raks.. next time when u prepare, Do not cut , instead use the mortar on the seed, and try any dish , u feel the difference. We generally prepare sambhar and curry using this seeds , never tried kootu.

      Reply
    2. Ruchi Indu

      February 04, 2014 at 8:58 am

      This is new to me..... Bookmarked.... Now waiting for this year's Jackfruit season to begin.

      Reply
    3. Veena Theagarajan

      February 04, 2014 at 8:59 am

      my fav.. I must visit Mustafa soon.. Looks so tempting.

      Reply
    4. nandoos Kitchen

      February 04, 2014 at 9:23 am

      very healthy and tasty kootu. usually I make stir fry or sambar with it. Never tried kootu with jackfruit. Will try next time.

      Reply
    5. Anu s kitchendelights

      February 04, 2014 at 9:43 am

      This is one of my moms specialties and she prepares this with raw mango. I used to try it rarely. This looks different. Should give a try.

      Anu

      Reply
    6. ShravsCookBookBlog

      February 04, 2014 at 11:48 am

      never heard of any recipe with jack fruit seeds before....sounds interesting...

      Reply
    7. Karunakaran M kalathi

      February 04, 2014 at 2:00 pm

      Raks- One more dish i would suggest you with these jackfruit seeds.
      Dry roast these seeds in sauce pan, remove the outer skin( whiter one). Cut into almond sizes. Take equal amounts of boiled mochai kottai .
      In a kadai, temper with mustard, urad dhal, red chilli, curry leaves. mix the boiled mochai kottai and roasted jack fruit seeds, red chilli powder, dhaniya powder like as you do for poriyal. Finally add chopped coconut ( tooth sized pieces of coconut).
      This will go very well with sambar/rasam/curd rices.

      Reply
    8. Anonymous

      February 04, 2014 at 5:28 pm

      Raks I love pala kottai. It looks azmzing. The only difference is that I never add onions. Clicks looks awesome!

      Shobha

      Reply
    9. Priya

      February 04, 2014 at 6:04 pm

      <3 I love Palakottai! Hate the fruit, but LOVE the kottai 🙂 But I can't get them where I live 🙁 Wish I could, so I could make this yummy dish! Mouthwatering!

      Reply
    10. Anonymous

      February 04, 2014 at 6:28 pm

      hey I tasted this once from one of my kerala friends. I like the flavour it gives.

      Reply
    11. Sangeetha M

      February 04, 2014 at 7:40 pm

      Amma makes puli curry with brinjal & jack fruit combo...your kootu sounds so good, sure a yummy combo with rice & puli kuzhambu!

      Reply
    12. shardha

      February 04, 2014 at 9:50 pm

      wow it looks so yummy 🙂 waiting for the Jackfruit season to start soon and wanna prepare it...
      thank u for the receipe...

      Reply
    13. Raks anand

      February 05, 2014 at 12:01 am

      Wow, interesting, should try 🙂 Thank you for sharing

      Reply
    14. Renuka

      February 05, 2014 at 7:38 am

      hi

      Reply
    15. Geetha

      February 05, 2014 at 10:30 am

      Super raks..... kalakureenga

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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