Palakottai Sambar | Jackfruit Seeds Sambar Recipe
Palakottai sambar is a comforting Tamil Nadu-style jackfruit seeds sambar simmered with toor dal, tamarind, and aromatic spices. Naturally vegan and simple to make.
Servings: 6
Calories: 375kcal
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
To pressure cook the dal
- ⅓ cup toor dal
- ¼ tsp oil
- ¼ tsp turmeric powder
- 1.5 cups water
To pressure cook the jackfruit seeds
- 12 to 15 jackfruit seeds
- ½ cup water
For the sambar
- 1 tbsp coconut oil
- ½ tsp mustard seeds
- ½ tsp fenugreek seeds
- 1- inch cinnamon piece
- 10 curry leaves
- 10 shallots
- ¼ tsp asafoetida
- 75 grams tomato chopped (approx 1 cup)
- 1 tbsp sambar powder
- 1 tsp red chili powder
- 2 tsp salt or to taste
- 1.5 tsp tamarind paste
- 1.5 cups water divided
- 1 tsp rice flour
- 2 tbsp coconut milk
- 1 tsp jaggery
- 1 tbsp cilantro chopped
Instructions
- I usually pressure-cook my dal and jackfruit seeds separately using stackable pots, as shown in the video. In the stackable pressure cooker pot, add the rinsed toor dal, gingelly oil, turmeric powder, and 1.5 cups of water. Now place a small trivet, and in a small bowl add the jackfruit seeds and ½ cup water. Pressure cook for 3 whistles and let the pressure release naturally.
- Once the pressure releases, peel the white layer off the jackfruit seeds. It comes away easily after pressure cooking — if it's slimy or hard, a peeler works too. Chop the seeds into bite-sized pieces.
- Heat a pan and add the coconut oil. When the oil is hot, add the mustard seeds and fenugreek seeds and let the mustard seeds splutter. Now add the cinnamon piece, curry leaves, shallots, and asafoetida. Sauté until the shallots soften slightly.
- Add the chopped tomatoes, cover, and cook until mushy.
- Add the sambar powder, red chili powder, and salt, and mix well. Roast the spices for 30 seconds, then stir in the 1.5 tsp tamarind paste mixed with 1 cup of water. Add the jackfruit seeds too and let them soak up all the flavors. Bring it to a gentle boil.
- Add the rice flour and coconut milk to the cooked toor dal and mash well.
- Add this dal to the sambar along with the cilantro and mix well. Pour in ½ cup more water and the jaggery, bring to a boil, then turn off the heat. Your palakottai sambar is ready — enjoy it with any dry curry or kootu.
Notes
- Adjust the salt and spices to taste.
- Cinnamon and coconut milk are optional. They add a subtle flavor that enhances the sambar.
- Add the rice flour to thicken the sambar. If you prefer a thinner sambar, you can skip it.
- Along with jackfruit seeds, you can add brinjal or drumstick.
- If you have roasted fenugreek seed powder, add ½ tsp towards the end.
Nutrition
Calories: 375kcal | Carbohydrates: 83g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Sodium: 801mg | Potassium: 1596mg | Fiber: 7g | Sugar: 63g | Vitamin A: 607IU | Vitamin C: 80mg | Calcium: 110mg | Iron: 2mg