Sunday, 27 April 2014

Palakottai Kaara Kuzhambu / Jackfruit Seeds in tangy gravy

In summer, Jack fruit and Mangoes are in season and we get good quality jack fruits in the month of April. We do not discard the jack fruit seeds after consuming the fruit. Weird ? :) We make curry and poriyal out of seeds. This is the first time I tried making gravy with seed. Usually we boil seeds with little salt and turmeric powder and just eat it plain. Mom adds these boiled seeds in sambar. My MIL makes a super spicy coconut gravy with seeds. I searched internet for some Kerala type coconut milk curry with jackfruit. Unfortunately, I could find was sambar and poriyal or kootu with jackfruit.

Since I was craving for tangy and creamy recipe , I decided to follow my pepper kuzhambu recipe and make some changes to it.

Ingredients :

For Roasting and Grinding

  • 1/2 Teaspoon Sesame Seed Oil
  • 2 Tablespoon Coriander seeds
  • 1 Teaspoon Raw rice
  • 1 Teaspoon Urad Dal
  • 1 Teaspoon Channa Dal
  • 2 Teaspoons Black Pepper
  • 4 Red Chillies
  • 10 Curry Leaves
  • 1/4 Cup fresh coconut slices
  • 2 Tablespoon Water 

For the Gravy

  • Jackfruit Seeds
  • 3 Tablespoon thick Tamarind pulp or extract  (soak tamarind in hot water for 5 minutes and extract thick pulp)
  • 2 Tablespoon Sesame seed Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Fenugreek Seeds
  •  a big pinch of Hing / Asafoetida
  • Salt to taste

Directions : 

1. Prepare the Spice paste : In a pan, heat 1/2 Teaspoon Oil. Keep the flame to the lowest setting. When oil is hot, add urad dal and channa dal. When the dal changes color, add coriander seeds, black pepper corns, raw rice, red chillies and fry until the rice is puffed up and changes color to light brown. Finally add curry leaves and coconut slices fry until curry leaves are crispy. Switch off the
 flame and let the mixture cool completely



2. When the mixture is cooled, add it to a spice grinder and grind it to fine paste along with 2 tablespoon water. Set aside



3. Wash Jack fruit seeds and pressure cook along with 1/4 teaspoon salt and turmeric powder for 2 whistles. Peel of skin of the outer skin and set side


4. In a pan, heat 2 tablespoon oil. When the oil is hot, add mustard seeds and fenugreek seeds.                      

5. Add the paste we prepared at step number 2 to the pan and give it a good stir

6. Add tamarind extract to the pan and add about 1/2 Cup water , salt to taste and let the gravy cook for about 8 to 10 minutes


7. Oil gets separated from the gravy and it will start floating on the top when the gravy is done. At this stage , add jaggery and boiled jackfruit seeds and let it cook for 5 minutes more. Switch off the flame                                    

8. Cool completely and serve with Steamed rice. 


  1. I loved this dish. We, being Bengalis, use jackfruit seeds too, so this recipe caught interest. Well done!