Palakottai Kuzhambu Recipe – Kongunad Style Jackfruit Seeds Curry

Introduction

Palakottai Kuzhambu, also known as Jackfruit Seed Curry, is a delightful traditional dish from the Kongunad region of Tamil Nadu. This unique curry is made using jackfruit seeds, which are often discarded but hold a treasure of flavor and nutrition. The combination of these seeds with spices, tamarind, and coconut results in a flavorful and tangy curry that pairs perfectly with steamed rice.

This recipe is not only rich in flavor but also a great way to make use of jackfruit seeds that often go unnoticed. The smooth paste made from onions, tomatoes, and fresh coconut gives the curry a rich, creamy consistency. The addition of sambar powder, red chili, and the tanginess from tamarind water ensures every bite is filled with bold flavors. Follow this step-by-step guide to bring a taste of Tamil Nadu to your dining table!

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

Ingredients

Preparation & Cooking Time

Nutritional Information (Per Serving)

Instructions

1. Prepare the Jackfruit Seeds

   • Begin by washing the jackfruit seeds thoroughly to remove any dirt. Make a small slit on the outer layer of the seeds and peel off the white outer covering.
   • In a pressure cooker, add the cleaned jackfruit seeds along with enough water to cover them. Add a pinch of salt and cook the seeds on high heat for 3-4 whistles until they are al dente (cooked but still slightly firm). Once done, allow the pressure to release naturally.
   • Drain the cooked jackfruit seeds and reserve the cooking liquid (jackfruit stock) for later use.

2. Sauté the Onion and Tomato Base

   • Heat a tablespoon of sunflower oil in a kadai (deep pan) over medium heat. Once the oil is hot, add the chopped onions and sauté until they turn translucent (about 2-3 minutes).
   • Add the chopped tomatoes to the onions, cover the kadai, and cook until the tomatoes become soft and mushy.

3. Grind the Onion-Tomato Mixture

   • After the onion-tomato mixture has cooked, transfer it to a mixer jar. Add the coriander seeds and some of the reserved jackfruit stock to the jar. Grind this mixture into a smooth paste. Set it aside.

4. Prepare the Coconut Spice Paste

   • In the same mixer jar, add the freshly grated coconut, dry red chilies, and whole black peppercorns. Add a little more of the jackfruit stock and grind everything into a smooth, thick paste. Set this aside for later.

5. Tempering and Curry Base

   • Heat the remaining sunflower oil in a pan over medium heat. Add the mustard seeds and cumin seeds, allowing them to splutter. Next, add the curry leaves, followed by asafoetida (hing) and crushed garlic cloves.
   • Sauté the garlic cloves until they turn golden brown.

6. Combine Onion-Tomato Paste and Tamarind Water

   • Once the garlic is golden, pour the ground onion-tomato paste into the pan and sauté for a few minutes until the mixture begins to boil.
   • Add the tamarind water to the mixture and stir well. Allow this to simmer for 2-3 minutes.

7. Add the Jackfruit Seeds and Spices

   • After the tamarind water has simmered, add the cooked jackfruit seeds to the pan. Mix everything well.
   • Sprinkle in the required amount of salt, turmeric powder, red chili powder, and sambar powder. Stir everything together and cook for about 5 minutes on medium heat to allow the flavors to infuse into the jackfruit seeds.

8. Incorporate the Coconut Mixture

   • Once the curry has simmered with the spices, add the ground coconut mixture to the pan. Stir everything together, ensuring the curry is well-combined.
   • Continue cooking the curry on low heat until the gravy thickens to your desired consistency. Taste and adjust the seasoning, adding more salt or spices as needed.

9. Garnishing and Serving

   • Once the Palakottai Kuzhambu has thickened and the flavors have come together, turn off the heat. Garnish the curry with freshly chopped coriander leaves.
   • Serve the Palakottai Kuzhambu hot with steamed rice, along with a side of Raw Jackfruit Poriyal and Thayir Semiya for a complete Kongunad-style meal.

Recipe Tips

• Jackfruit Seeds Preparation: Jackfruit seeds have a tough outer layer, so it’s important to remove the white skin thoroughly before cooking. This ensures that the seeds absorb the flavors of the curry properly.
• Tamarind Water: If you don’t have ready tamarind water, soak a small ball of tamarind in warm water for about 15 minutes, then squeeze out the juice and discard the pulp.
• Consistency: If the curry becomes too thick, you can add more jackfruit stock or water to adjust the consistency.
• Grinding Paste: Make sure both the onion-tomato and coconut paste are ground finely to give the curry a smooth texture.

Serving Suggestions

This flavorful Palakottai Kuzhambu pairs best with:

1. Steamed Rice – The curry’s rich and tangy flavor complements the simple fluffiness of steamed rice.
2. Raw Jackfruit Poriyal – A dry sautéed jackfruit dish adds a nice contrast in texture and taste.
3. Thayir Semiya (Curd Vermicelli) – A refreshing, cooling vermicelli dish that balances the spiciness of the curry.

Conclusion

Palakottai Kuzhambu is a perfect dish that represents the rich culinary heritage of Kongunad cuisine. The bold flavors from the tamarind, coconut, and spices come together to create a harmonious and delectable curry. It is a wholesome meal when served with rice, making it an ideal choice for family lunches or weekday dinners. Try this recipe and enjoy the delightful flavors of jackfruit seeds in an authentic Tamil Nadu-style curry!