Palakottai Kuzhambu Recipe – Kongunad Style Jackfruit Seeds Curry
If you’re looking to indulge in an authentic, rustic, and delicious Tamil Nadu-style curry, Palakottai Kuzhambu is the perfect choice. This flavorful dish, a specialty of the Kongunad region, uses jackfruit seeds (palakottai) as the hero ingredient, which are cooked in a rich coconut-based tamarind gravy. The deep, earthy flavors of jackfruit seeds blend harmoniously with the spices and the tanginess of tamarind, creating a mouthwatering side dish.
A Glimpse of Kongunad Cuisine:
Kongunad cuisine, a traditional style of cooking in Tamil Nadu, is renowned for its bold flavors, use of fresh local produce, and aromatic spices. Palakottai Kuzhambu is one of the standout dishes from this region, highlighting the versatility of jackfruit seeds, which are often discarded but are actually a powerhouse of nutrients and flavor.
This recipe is a perfect blend of textures, with the softness of the cooked jackfruit seeds contrasting beautifully with the spiced coconut gravy. Served with steamed rice or poriyal, it’s an ideal accompaniment for a wholesome meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Jackfruit Seeds (Kathal) | 1 cup |
| Tamarind Water | 1 cup |
| Garlic | 8 cloves |
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 8 leaves |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Sambar Powder | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
| Coriander (Dhania) Leaves | Small bunch (for garnishing) |
| Salt | To taste |
| Oil | 2 teaspoons |
| To be ground: | |
| Fresh Coconut | 1/2 cup |
| Whole Black Peppercorns | 10 |
| Dry Red Chillies | 2 |
| To saute and grind: | |
| Onion | 1, chopped |
| Tomato | 1, chopped |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Oil | 1 teaspoon |
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Instructions:
-
Prepare the Jackfruit Seeds:
- Begin by thoroughly washing the jackfruit seeds. Make a slit in the outer white layer and remove it, exposing the seed.
- In a pressure cooker, add the jackfruit seeds, enough water to cover them, and a pinch of salt. Pressure cook on high heat for 3-4 whistles, or until the seeds are cooked to al-dente texture. Once done, allow the pressure to release naturally. Drain and set aside the cooked jackfruit seeds, reserving the cooking stock for later.
-
Saute Onions and Tomatoes:
- Heat a kadai (wok) over medium heat. Once the oil is hot, add the chopped onions and sauté for about 2-3 minutes until they become translucent.
- Add the chopped tomatoes and cook covered until they turn soft and mushy.
-
Grind the Onion-Tomato Paste:
- Let the sautéed onions and tomatoes cool. Transfer them to a mixer grinder along with the coriander seeds. Add a little of the jackfruit stock and grind into a smooth paste. Set aside.
-
Grind the Coconut Paste:
- In the same grinder, combine the fresh grated coconut, dry red chillies, and whole black peppercorns. Add some more jackfruit stock to help grind the ingredients into a smooth paste. Set this aside as well.
-
Tempering and Spice Infusion:
- Heat oil in a pan over medium heat. Add the mustard seeds, cumin seeds, and curry leaves. Once they splutter and sizzle, add the asafoetida (hing) and crushed garlic cloves. Sauté until the garlic turns golden brown and aromatic.
-
Add the Ground Paste:
- Add the onion-tomato paste to the pan and sauté well. Allow it to cook for a couple of minutes until it begins to bubble and thicken.
-
Make the Gravy:
- Pour in the tamarind water and stir to combine. Bring to a boil for 2-3 minutes to allow the flavors to meld together.
- Add the cooked jackfruit seeds and mix well. Season with salt, turmeric powder, red chili powder, and sambar powder. Let it simmer for about 5 minutes, allowing the spices to infuse the jackfruit seeds.
-
Add the Coconut Paste:
- Once the jackfruit seeds are well-coated with the spices, add the ground coconut paste. Stir to combine and cook on low heat, letting the gravy thicken to your desired consistency. Taste and adjust the seasoning as needed.
-
Garnish and Serve:
- Once the gravy thickens and all the flavors are well-blended, turn off the heat. Garnish the Palakottai Kuzhambu with freshly chopped coriander leaves for a burst of freshness.
Serving Suggestions:
Palakottai Kuzhambu pairs wonderfully with steamed rice, Raw Jackfruit Poriyal, or even Thayir Semiya (Curd Vermicelli) for a comforting and hearty meal. This dish is a perfect example of how simple ingredients can be transformed into a rich, flavorful curry that is both nourishing and satisfying.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Carbohydrates | 20g |
| Protein | 3g |
| Fat | 7g |
| Fiber | 5g |
| Sodium | 250mg |
| Vitamin A | 10% DV |
| Vitamin C | 15% DV |
Tips & Variations:
- Jackfruit Seeds Texture: If you prefer your jackfruit seeds to be softer, cook them for a few extra minutes in the pressure cooker.
- Spice Level: Adjust the amount of red chili powder and dry red chilies based on your preferred spice level.
- Vegan Version: This recipe is naturally vegan, so you can serve it as a wholesome plant-based meal.
- Consistency of Gravy: If you prefer a thinner gravy, add more jackfruit stock or water to adjust the consistency.
This Palakottai Kuzhambu is an excellent example of the vibrant, traditional flavors of Tamil Nadu, where the tanginess of tamarind and the creaminess of coconut combine with the subtle earthiness of jackfruit seeds. Perfect for a cozy meal or when you’re looking to try something new and exciting with jackfruit seeds!
