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.
Do check out my mochai kootu recipe and unripe jackfruit curry recipe.
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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.
Recipe card
Kathirikai palakottai kootu recipe
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
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.
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.
We had it with murungakkai puli kuzhamu, rice. Goes well with all other spicy gravies like kara kuzhambu or vathal kuzhambu.
AparnaRajeshkumar
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.
Ruchi Indu
This is new to me..... Bookmarked.... Now waiting for this year's Jackfruit season to begin.
Veena Theagarajan
my fav.. I must visit Mustafa soon.. Looks so tempting.
nandoos Kitchen
very healthy and tasty kootu. usually I make stir fry or sambar with it. Never tried kootu with jackfruit. Will try next time.
Anu s kitchendelights
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
ShravsCookBookBlog
never heard of any recipe with jack fruit seeds before....sounds interesting...
Karunakaran M kalathi
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.
Anonymous
Raks I love pala kottai. It looks azmzing. The only difference is that I never add onions. Clicks looks awesome!
Shobha
Priya
<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!
Anonymous
hey I tasted this once from one of my kerala friends. I like the flavour it gives.
Sangeetha M
Amma makes puli curry with brinjal & jack fruit combo...your kootu sounds so good, sure a yummy combo with rice & puli kuzhambu!
shardha
wow it looks so yummy 🙂 waiting for the Jackfruit season to start soon and wanna prepare it...
thank u for the receipe...
Raks anand
Wow, interesting, should try 🙂 Thank you for sharing
Renuka
hi
Geetha
Super raks..... kalakureenga