Palakottai (Jackfruit seed) Kootu

This recipe is a simple jackfruit seed kootu or gravy with brinjals and fresh ground coconut masala. One of our friends gave us loads of Jackfruit seed (palakottai).  So obviously it’s going to be palakottai recipes week. :-) This is a great side for rice and also a great accompaniment.

Apart from mangoes, Jackfruit is very famous in Periyakulam. I grew up eating lot of mangoes, jack fruits and Nungu or Ice Apple. Amma does lot of recipes with the palakottai too. I will be posting them in coming weeks. But before posting mine, I would like share this recipe which I tried from Rak’s Kitchen. Rak’s Kitchen is one of the food blogs that I follow regularly.  I just tried the recipe without any change and it came out really well. Here is the picture.

Updated on 07/28/2016

With that recipe as the base, I have tried this kootu with different variations. Bought jackfruit last week and as usual saved the jackfruit seeds and tried the kootu again with my own variations and also clicked pics. So instead of posting that as a separate new recipe, thought of updating this post itself. Basically I skipped tamarind in my version and also instead of half an onion; I went with just one shallot and tempered it with coconut oil. I prepared it like a mix between kootu and Kuzhambu. So this is what I tried,

Ingredients:

• Jackfruit Seeds – 10 to 12
• Small Tender Brinjals – 5
• Moon dal – ¼ cup
• Water – 2 cups + ½ cup
• Turmeric Powder – ½ tsp
• Salt – 1.25 tsp
• Sambar powder – 1 tsp
• To Grind
• Coconut – ⅓ cup
• Sambar powder – 1 tsp
• Shallot – 1
• Cumin Seeds – 1 tbsp
• Water – 3 tbsps
• To Temper
• Coconut Oil – 2 tsps
• Mustard Seeds – 1 tsp
• Urad Dal – 1 tsp
• Hing – 1 pinch
• Curry leaves – 1 strand

Prep – Work

• Pressure cook the moong dal by adding 2 cups of water and turmeric powder for unto 3 whistles and once cool down mash it well.
• Similarly pressure cook the jackfruit seeds and peel the white layers and chop into pieces. (Pressure cooker separators are life savers here)
• Grind everything given under to grind by adding 3 tbsps of water and set aside.
• Clean and chop the brinjals into small pieces. (Tip – Soaking the chopped brinjals in water helps preventing the brinjals from turning black)

Steps:

• Heat the kadai and add the oil.
• Once the oil is hot add the mustard seeds, urad dal and hing.
• As they start to splutter add the curry leaves and fry for 30 seconds.
• Now add the chopped brinjals and sauté for couple of minutes.

• After couple of minutes, add the cooked and chopped jackfruit seeds, salt and ½ cup of water and let it simmer for 5 minutes in medium heat.

• Once the brinjal becomes tender add the coconut masala and mix well.

• Add the 1 tsp of of sambar powder and let it simmer for few more minutes.

• Now finally add the mashed moong dal and mix well.
• Bring it to one boil and that’s it. 

Yummy kootu is ready. Serve hot with rice.

Notes:

• Tempering in coconut oil is not mandatory. Regular cooking oil can be used too.
• Instead of adding 1 tsp of sambar powder while grinding, 2 to 3 chillies can be used like we use in regular kootu.
• Adjust the salt and spice according to your preference.
• You can increase the number of shallots unto 5.

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Palakottai (Jackfruit seed) Kootu

This recipe is a simple jackfruit seed kootu or gravy with brinjals and fresh ground coconut masala.

Prep Time40 mins

Cook Time20 mins

Total Time1 hr

Course: rice accompaniment

Cuisine: South Indian

Servings: 4

Calories:

Author: Srividhya G

Ingredients

• ▢ Jackfruit Seeds - 10 to 12
• ▢ Small Tender Brinjals - 5
• ▢ Moon dal - ¼ cup
• ▢ Water - 2 cups + ½ cup
• ▢ Turmeric Powder - ½ tsp
• ▢ Salt - 1.25 tsp
• ▢ Sambar powder - 1 tsp
• ▢ To Grind
• ▢ Coconut - ⅓ cup
• ▢ Sambar powder - 1 tsp
• ▢ Shallot - 1
• ▢ Cumin Seeds - 1 tbsp
• ▢ Water - 3 tbsps
• ▢ To Temper
• ▢ Coconut Oil - 2 tsps
• ▢ Mustard Seeds - 1 tsp
• ▢ Urad Dal - 1 tsp
• ▢ Hing - 1 pinch
• ▢ Curry leaves - 1 strand

Instructions

• Prep - Work
• Pressure cook the moong dal by adding 2 cups of water and turmeric powder for unto 3 whistles and once cool down mash it well.
• Similarly pressure cook the jackfruit seeds and peel the white layers and chop into pieces. (Pressure cooker separators are life savers here)
• Grind everything given under to grind by adding 3 tbsps of water and set aside.
• Clean and chop the brinjals into small pieces. (Tip - Soaking the chopped brinjals in water helps preventing the brinjals from turning black)

Steps

• Heat the kadai and add the oil.
• Once the oil is hot add the mustard seeds, urad dal and hing.
• As they start to splutter add the curry leaves and fry for 30 seconds.
• Now add the chopped brinjals and sauté for couple of minutes.
• After couple of minutes, add the cooked and chopped jackfruit seeds, salt and ½ cup of water and let it simmer for 5 minutes in medium heat.
• Once the brinjal becomes tender add the coconut masala and mix well.
• Add the 1 tsp of of sambar powder and let it simmer for few more minutes.
• Now finally add the mashed moong dal and mix well.
• Bring it to one boil and that’s it.
• Yummy kootu is ready. Serve hot with rice.

Notes

Tempering in coconut oil is not mandatory. Regular cooking oil can be used too.
Instead of adding 1 tsp of sambar powder while grinding, 2 to 3 chillies can be used like we use in regular kootu.
Adjust the salt and spice according to your preference.
You can increase the number of shallots unto 5.

Adapted from Rak’s Kitchen

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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