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.
When palakottai (jackfruit seeds) are in season, you can make this for lunch as accompaniment for south Indian menu.
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.
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.
Kathirikai palakottai kootu recipe
- 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
- ¼ cup Coconut
- ½ Onion or 3 small onions
- ¾ teaspoon Cumin seeds
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Urad dal
- 1 Sprig Curry leaves
- 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.
- 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.
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.
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.
3. As it is simmering, grind coconut first with little water, then add onion and jeera to grind to a coarse paste.
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.