Tamil Nadu Style Pala Kottai Sambar Recipe β Mangalore Cucumber & Jackfruit Seed Sambar
A Vibrant Southern Delicacy Featuring Mangalore Cucumber and Jackfruit Seeds in a Hearty Tamarind-Based Sambar
When it comes to comfort food from South India, few dishes can compete with the fragrant, spicy, and tangy delights of sambar. This Tamil Nadu-style Pala Kottai Sambar combines the subtle flavors of Mangalore cucumber and the earthy, unique taste of jackfruit seeds (pala kottai), creating a dish that’s both nourishing and satisfying. A perfect accompaniment to steamed rice, this sambar is a beloved staple in Southern Indian cuisine, bringing together a harmonious balance of textures and flavors.
Traditionally made with toor dal (split pigeon peas), tamarind water, and a mix of aromatic spices, this version adds a lovely twist with the addition of fresh Mangalore cucumber, which imparts a slight crunch and freshness to the dish, and jackfruit seeds, which contribute a rich, nutty flavor. The tempering or “tadka” of mustard seeds, urad dal, and dried red chilies elevates the dish with a final burst of flavors.
Perfect for a wholesome weekday meal or a festive spread, this sambar pairs wonderfully with side dishes like Chow Chow Thoran (a simple stir-fry made with mixed vegetables) and crispy Elai Vadam (a traditional rice cracker). Hereβs how to make this delectable Tamil Nadu-style sambar at home.
Ingredients for Tamil Nadu Style Pala Kottai Sambar
| Ingredient | Quantity |
|---|---|
| Mangalore cucumber (cut into chunks) | 1 cup |
| Jackfruit seeds (Kathal) | 6 pieces |
| Toor dal (Arhar dal) | 1 cup |
| Tamarind water | 1 cup |
| Green chili paste | 2 teaspoons |
| Turmeric powder (Haldi) | 1 teaspoon |
| Salt | To taste |
| Sunflower oil (for cooking) | As needed |
| Fresh coconut (grated) | 1/2 cup |
| Sambar powder | 2 tablespoons |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Tamil Nadu
Course: Main Course
Diet: Vegetarian
Instructions for Preparing Tamil Nadu Style Pala Kottai Sambar
Step 1: Preparing the Jackfruit Seeds
Start by cooking the jackfruit seeds (pala kottai). In a medium saucepan, add water along with a pinch of salt. Bring the water to a boil, then add the jackfruit seeds. Let them cook for about 15 minutes, or until they are tender. Once cooked, drain the water and allow the seeds to cool slightly. Peel off the tough outer skin of the seeds and set them aside.
Step 2: Cooking the Sambar Base
In a pressure cooker, combine the following ingredients:
- Tamarind water
- Green chili paste
- Mangalore cucumber chunks
- Toor dal (split pigeon peas)
- Turmeric powder
- Salt
Add enough water to cover the ingredients and stir everything together. Close the lid of the pressure cooker and cook the mixture for 4 whistles on medium heat. After the cooking time is complete, turn off the flame and let the pressure release naturally. Once the pressure is fully released, carefully open the lid.
Step 3: Adding the Jackfruit Seeds
Add the cooked and peeled jackfruit seeds to the pressure-cooked sambar base. Stir well to incorporate them evenly. Taste and adjust the seasoning if necessary, adding more salt or tamarind water for a tangier flavor, if desired.
Step 4: Tempering the Sambar (Tadka)
To add a final touch of flavor, we will prepare a tempering for the sambar. In a small pan or tadka pan, heat about 1 tablespoon of sunflower oil on medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds. Allow them to splutter for about 5 seconds, then add 1 teaspoon of urad dal (black gram) and fry until it turns golden brown, about 10 seconds. Next, add 1 or 2 dried red chilies and fry them for another 10 seconds, releasing their smoky flavor.
Pour this tempering over the sambar in the pressure cooker, and give everything a good mix to combine. The sambar is now ready to be served!
Serving Suggestions
Serve this aromatic Tamil Nadu Style Pala Kottai Sambar hot, accompanied by steamed rice, Chow Chow Thoran (a simple stir-fry with vegetables), and crispy Elai Vadam for a wholesome and fulfilling meal. The mild spiciness of the sambar, coupled with the freshness of the cucumber and the rich texture of the jackfruit seeds, makes this dish an unforgettable treat.
Tips and Variations
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Consistency of Sambar: If you prefer a thicker sambar, reduce the amount of water you add while cooking the dal and vegetables. If you like a thinner consistency, add a bit more water.
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Jackfruit Seeds Substitution: If jackfruit seeds are unavailable, you can use other ingredients like raw plantains or even cooked potatoes for a different texture.
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Adjusting Spice Levels: The green chili paste can be adjusted based on your preference for heat. For a milder version, use fewer chilies or omit them altogether.
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Sambar Powder: Homemade sambar powder adds a personal touch to the recipe. You can make your own by dry-roasting a mix of coriander seeds, cumin seeds, fenugreek, mustard seeds, black peppercorns, and dried red chilies, then grinding it into a fine powder.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~200 kcal |
| Carbohydrates | ~30 g |
| Protein | ~8 g |
| Fat | ~6 g |
| Fiber | ~5 g |
| Sodium | ~200 mg |
| Sugars | ~5 g |
This Tamil Nadu Style Pala Kottai Sambar is not just a dish but a story of Southern Indian flavors, tradition, and the magic that happens when simple, fresh ingredients come together in perfect harmony. Whether youβre new to South Indian cuisine or a seasoned fan, this sambar will surely become a regular in your culinary repertoire. Enjoy it with your favorite sides, and revel in the vibrant flavors of Tamil Nadu!
