Jackfruit season is back, at least I am seeing it in Bangalore, but I am yet to buy them. This Palakottai Poricha Kuzhambu, I have done it during the last season, but didn't get a chance to post it then, so now since the season is coming back, I am posting it now. Usually I add jackfruit seeds to sambar, especially along with drumsticks and last year I had also tried out Palakottai Vadai, Palakottai Cutlets and Jackfruit Seeds And Raw Mango Curry. Coming back to today's Kuzhambu, it's very simple and tastes great with rice with a nice flavor of coriander and peppercorns..
Need To Have
- Palakottai/ Jackfruit Seeds - 15
- Small Eggplants/ Brinjals - 3, diced
- Tomatoes - 2, chopped
- Tuvar Dal/ Split Pigeon Peas - 1/3 cup
- Turmeric Powder - 1/2 teaspoon
- Sambar Powder - 1 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/ Husked Black Gram - 2 teaspoons
- Asafoetida - 1/4 teaspoon
- Dried Red Chilly - 1, broken into halves
- Curry Leaves - 15
- Coriander Seeds - 1 teaspoon
- Urad Dal/ Husked Black Gram - 1 teaspoon
- Black Peppercorns - 1/2 teaspoon
- Grated Coconut - 3 tablespoons
Peel the outer white skin of the jackfruit seeds, you can leave the inner brown skin. Cook the seeds in some water till they are almost ( 3/4th ) cooked. Pressure cook the tuvar dal with 1/4 teaspoon turmeric powder and water and keep.
Roast the coriander seeds, urad dal and black pepper ( given under ' to grind ' ) in a drop of oil, remove and grind it into a smooth paste with the coconut and keep.
When the jackfruit seeds are 3/4th cooked, add the eggplant, tomatoes, sambar powder, remaining 1/4 teaspoon turmeric powder and salt ( add some water if needed ) and cook. Once the vegetables are done, add the cooked dal and the ground paste and cook for another 5 minutes and switch off.
Heat some oil or ghee, add the mustard seeds and urad dal, when it starts sputtering, add the asafoetida and red chilly, followed by the curry leaves, mix and add this to the cooked vegetables. Mix and serve it with some rice.
Cut the jackfruit seeds in half and then peel the outer white skin, it will be easier.
When you add the dal and ground paste, add some water according to how thin or thick you want the kuzhambu/ gravy.