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Palakottai kootu recipe with brinjal

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kathirikai-palakottai-kootu
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 kuzhambu.  When I was kid, early mornings in winter, I used to boil 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 boil water. My mom used to say we can throw in the jackfruit seeds in that burnt coal and you get a delicious smoky flavoured snack. I used to love it too. I have did the same with sweet potato and it tasted yumm. But I think Jackfruit seeds 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.
brinjal-jackfruit-seeds-koo

Palakottai brinjal kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Brinjal – 6

Jack fruit seeds – 15 to 20

Sambar powder – 1 tsp

Turmeric – 1/8 tsp

Moong dal/ Paasi paruppu – 1/4 cup

Tamarind water, thick – 1 tblsp

Salt – As needed

To Grind

Coconut – 1/4 cup

Onion – 1/2

Jeera – 3/4 tsp

To temper

Oil – 2 tsp

Mustard – 3/4 tsp

Urad dal – 1 tsp

Curry leaves – 1 sprig

Method

  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. 1-peel

  2. Boil 2 cups of water, add turmeric, sambar powder,salt and jackfruit seeds. Let it get cooked in medium flame. Meanwhile you chop the brinjals, add it to the boiling palakottai. If adding tamarind, add at this stage.

    3. 2-cook

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

    4. 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.

    5. 4-temper

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.

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

palakottai-kootu-recipe

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Comments

  2. 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.

    Reply

  8. 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.

    Reply

  9. Anonymous

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

    Shobha

    Reply

  10. 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!

    Reply

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