Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry

Chettinad Palakottai Masala | Palakottai Thokku | Jackfruit Seed Curry | Jackfruit Seed Stir Fry is a tasty, spicy side dish and can be paired with rice as well as rotis. ‘Palakottai’ is the Tamil name for ‘Jackfruit seed’. These jackfruit seeds generally find a place in the menu during jackfruit season in Tamil Nadu & Kerala.  These seeds are good alternative to potatoes as these seeds are rich in carbohydrates as well as proteins. These seeds are so versatile to make many different recipes. The hard part in this recipe is, preparing the seeds for cooking which is a bit time consuming process. Once this is over you can prepare this dish in few minutes.

I prepared lemon rice for our lunch box, few days back and to make the tangy rice interesting, I prepared this jackfruit seed masala curry. The combination really tasted divine. Try it once before the season gets over.

Recipe for Chettinad style Palakottai Masala | Jackfruit Seed Curry | Jackfruit Seed Stir Fry:

Cuisine : Indian| South Indian |Chettinad

Preparation Time: 30 Minutes

Cooking time : 15 Minutes

Serves – 4

Ingredients:

• Palakottai | Jackfruit seed – 1 cup
• Onion (finely chopped) – 1 No.
• Garlic (crushed) – 3 pods
• Tomato ( finely chopped) – 1 No
• Turmeric powder – ¼ tsp
• Red chilli powder – 1 tsp
• Salt – to taste

To grind:

• Coconut gratings – ¼ cup
• Pepper | Milaku  – ¼ tsp
• Khus khus | Poppy seeds – ¼ tsp

For seasoning:

• Oil – 2 tsp
• Fennel seeds |Sombu – ¼  tsp
• Curry leaves - few

Method:

1. Cut the jackfruit seeds into half and remove the white coloured, thick, outer skin. Wash well with water.
2. Pressure cook the seeds with enough water, salt and turmeric powder for 2 whistles.
3. Once the pressure subsides, open the cooker, drain only the seeds and keep aside.
4. Grind the items given “To grind” to a thick paste by adding little water. And keep aside.
5. In a wide pan, heat oil and season with items given “For seasoning”.
6. Then add crushed garlic and sauté till the raw smell goes off.
7. To this add the finely chopped onion till it becomes golden brown.
8. Add the finely chopped tomato till it becomes mushy.
9. To this add the masala powders and sauté for 2 minutes.
10. To this add the pressure cooked jackfruit seeds and give a good stir.
11. Add the required salt for masala and ¼ cup of water. Mix everything well and cook covered for 5 minutes in simmer.
12. Open the lid, add the ground paste and mix everything well. Allow to cook until everything combines well & becomes thick in consistency. Switch off.

Spicy palakottai masala curry is ready to relish with sambar, rasam or curd rice as well as with rotis.

Note:

• Allow the jackfruit seeds to dry in open air for few days. It will ease the process of removing the outer skin.
• Carefully add salt as it is already added while pressure cooking the seeds.

Tags: Jackfruit recipes, Palakottai masala recipe, Palakottai recipes, Jackfruit seeds recipe, How to use jackfruit seeds in Indian Cooking?, Chettinad style palakottai masala, How to remove the outer skin from palakottai?, How to prepare jackfruit seeds for cooking? Palakottai thokku recipe, Jackfruit seeds stir fry recipe, Jackfruit seeds poriyal recipe, Jackfruit seeds curry recipe, Kathal seeds recipes.

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Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola

Palaakkai kola urundai | Palaamoos kola urundai | Raw jackfruit kofta ball | Baby jackfruit kola is a deep fried ball prepared with the mashed baby jackfruit pieces, fried gram powder & other spices.  These balls are crispy in their outer cover with a soft, spongy inner and have a nice meaty texture.  No one will find out it is made out of baby jackfruit and will not say “no” to these  yummy koftas. So I’m sure this recipe would be a keeper recipe for those who have a chance of getting these baby jackfruits. They can try this out without any second thought.

As I told you in my previous Jackfruit Recipes, i.e. Palakkai Biryani & Palakkai Kurma, we have this jackfruit tree in our home town. Only yesterday, my sister brought me this year’s batch. Though so many dishes can be made out of this palaakkai, my son is not a big fan of eating curries like kootu, poriyal, pirattal, etc. I was thinking too hard to come up with a recipe which would make him eat. Finally, I came out with a recipe of making these balls.

Let us move on to the recipe.

Ingredients:

• Palakkai pieces – 2 cups
• Garlic (grated)– 1 tbsp
• Ginger (grated) – 1 tbsp
• Green chillies (finely chopped) – 2 Nos
• Garam masala powder – ½ tsp
• Turmeric powder – ¼  tsp
• Cilantro | Coriander (finely chopped)– 2 tbsp
• Salt to taste
• Oil to fry

To Grind:

• Red chillies – 2 Nos
• Fennel seeds – 1 tsp
• Porikadalai | Fried gram – ¾ cup

Method:

1. Peel the skin by applying oil on both hands as well as the knife and  cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening. Discard that water.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough fresh water for about 2-3 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces. Discard the water and keep it aside.
4. Grind porikadalai | pottu kadalai along with red chillies & fennel seeds and keep aside.
5. In a mixing bowl, add the pressure cooked jackfruit pieces and mash them coarse like keema, using masher or with your hands.
6. To this palaakkaai keema, add the ground porikadalai mixture and all other items mentioned above i.e. finely chopped green chillies, coriander leaves,  grated garlic & ginger,  garam masala powder, turmeric powder & salt. Mix everything very well to form a smooth dough. No need to add water.
7. Make small balls out of this dough and keep aside.
8. In a deep bottomed kadai, add oil and heat the oil.
9. Fry the balls in simmer until done.

Your crispy, spongy Palakkai kola urundai is ready to eat! Pala musu kola urundai can be taken as a snack or starter along with any soup or as an accompaniment with rice.

Note:

There is a risk of getting the balls broken in oil. So follow the tips given below to get the perfectly shaped Palakkai kofta balls.

• There will be no need to add water while making kofta dough. If you cannot make a ball, then drizzle few drops of water and proceed.
• Don’t mash the pressure cooked jackfruit pieces too fine or grind it in a blender. Mashing them coarse will retain the texture of kofta.
• First try with a single ball and if you find the ball gets broken, add some more  porikadalai powder and try again.
• The balls should be fried in simmer otherwise these balls will become black in colour.
• Don’t turn over the ball immediately after adding in the oil, wait for some time and continue with flipping.

Tags: Palaakkai balls recipe, Palakkai kola urundai, Chettinad kola urundai recipes, Palakkai kofta balls recipe, Palakkai keema balls, fried Palakkai balls, Palakkai kaima urundai, Baby jackfruit kola urundai recipe, Palaa Moosu kola urundai recipe, Palaa Pinju kola urundai recipe, kofta recipes, Starter recipes, Koftha balls recipes, Kola using baby jackfruit, Kola urundai with raw jackfruit, Palakkai recipes, Raw jackfruit recipes, Baby jackfruit recipes, Recipes using palaa moos, Palaakkaai recipes

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Raw Jackfruit Biryani | Raw Jackfruit Pilaf | Palaakkai Biryani | பலாக்காய் பிரியாணி

Raw Jackfruit Biryani | Palaakkai Biryani is yet another version of using raw jackfruit and I should say this is one of the most delicious rice dishes one could make equivalent to non-veg biryani.  As I have mentioned in my earlier post for Raw Jackfruit Curry, my grandma used to make stir fry, kootu, korma, etc., with this raw jackfruit but never made this biryani. I planned to try this so many times before, but always ended up making ” Palaakkai pirattal”, one of the favourite dishes of my family as an accompaniment for sambar. This year I didn’t want to miss the opportunity of tasting this yummy biryani and also posting this recipe on the blog!

Here is the recipe!

Ingredients:

• Basmati rice – 2 cups
• Raw Jackfruit – ½ No. (small)
• Onion (finely chopped) – 2 Nos.
• Tomatoes (finely chopped) – 3 Nos.
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander  powder – 1tsp
• Turmeric powder – ¼ tsp
• Biryani masala powder – 1 tsp
• Curd – 2 tbsp
• Coriander |Cilantro (finely chopped) – 2 tbsp
• Mint leaves (finely chopped) – 2 tbsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Red chillies – 2 Nos.
• Fennel seed – ½ tsp
• Khus Khus – ½ tsp

For seasoning:

• Oil | ghee – 2 tbsp
• Bay leaf – 1 No.
• Cinnamon – 1” piece
• Cloves – 2 Nos
• Cardamom – 2 Nos
• Fennel seeds – 1 tsp

Method:

1. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces  from darkening.
2. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
3. Allow the pressure to release, open the cooker and drain out the pieces and discard the water and keep  aside.
4. Wash basmati rice in water, drain the water and keep aside.
5. Grind the items given “For grinding” into a thick, fine paste by adding little water and keep aside.
6. In a pressure pan, heat oil and season with the items given “For Seasoning”.
7. Add onions and sauté till it becomes golden brown.
8. Add  ginger garlic paste and sauté till the raw smell goes off.
9. Add tomatoes and sauté till the tomatoes get mashed well.
10. Add all the masala powders and sauté till the masala gets cooked well.
11. Add the ground paste and curd and cook till the oil oozes out from the masala.
12. Now add the pressure cooked jackfruit pieces & salt and cook in simmer for about 5 minutes stirring in between.
13. Add the chopped coriander leaves | cilantro, mint leaves and basmati rice. Mix everything well and sauté for about 2 minutes.
14. Add  4 cups of water and combine everything. You can check for spice & salt at this stage and you can add if needed. Stir well and close the lid.
15. Wait for 1 whistle, then simmer the flame for 3 minutes. Open the cooker after releasing the pressure slowly. Then follow the same procedure as we have done for all other Biryani Recipes.

Your delicious, hot, spicy  Jackfruit  Biryani is ready to serve! We had this yummy biryani with mixed veg  raita!! After tasting this biryani, I really felt very bad for not trying this one for many years! It is that goodJ!

Note:

• Jackfruit should be cooked for some time with masala in simmer (step 12), otherwise it will be bland.
• Keep in mind while adding salt at the final stage since we have added salt while pressure cooking jackfruit.
• It is enough if we add cut raw jackfruit pieces measuring ¾ to 1 cup for  2 cups of rice.

Tags: Raw Jackfruit Biryani recipe, Palaakkai Biryani, Pala Pinju Biryani, Kathal Biryani, pala moose biryani, raw jackfruit recipies, Jackfruit Recipes, Biryani with raw jackfruit, How to prepare birayni using raw jackfruit? , Raw Jackfruit Pilaf, Palakkai Pulao

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Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா

Raw Jackfruit Curry | Raw Jackfruit Gravy | பலாக்காய் குருமா …I don’t know how many of you are aware that raw jackfruit can be used in  our dishes as we use other veggies. The jackfruit recipes are common throughout India but very popular in Kerala, Andhra, etc. The taste and texture of young, unripe jackfruit is close to non-veg  just like mushrooms.  It  catches the flavour of garam masala  and blends with any  masala we add. The vegetable need not be used only with garam masala and is also well suited for kootu or stir fry | poriyal. Whatever may be the dish you prepare with this jackfruit, the success of the dish purely depends on the type | selection of jackfruit! You must be lucky enough to get the jackfruit at the right stage i.e before the seeds get formed inside.

The raw jackfruit I’m using is from my hometown. I’ll try to post as many recipes as I can with the available raw jackfruit. We are lucky to have a tree from which we get jackfruit that  tastes great both for veg & fruit. Here is the recipe for Raw Jackfruit Curry!

Ingredients:

• Raw Jackfruit – ½ No. (small)
• Onion (finely chopped) – 1 No.
• Tomatoes (finely chopped) – 2 Nos.
• Ginger garlic paste – 1 tbsp
• Red chilli powder – 1 tbsp
• Corinader powder – 2 tbsp
• Turmeric powder – ¼ tsp
• Salt to taste

To grind:

• Coconut gratings – 2 tbsp
• Fennel seed – ½ tsp
• Khus Khus – ½ tsp

For seasoning:

• Oil – 1 tbsp
• Cinnamon – 1” piece
• Fennel seeds – ½ tsp
• Curry leaves – few

Method:

1. Preparation of  raw jackfruit  for making it ready to cook is a time consuming job but it is worth doing when you enjoy the dish with this veggie.
2. Peel the skin and by applying oil on both hands cut it into bite-sized pieces. Transfer the pieces to a bowl of water as we do for raw banana. This prevents the jackfruit pieces from darkening.
3. Pressure cook the jackfruit pieces by adding salt, turmeric powder and enough water for about 3 to 4 whistles.
4. Allow the pressure to release, open the cooker and drain out the pieces and discard the water.
5. In a kadai, heat oil and season with items given “For seasoning”.
6. Then add onion and sauté until golden brown.
7. Add ginger garlic paste and wait till the raw smell goes off.
8. Add finely chopped tomatoes and mash well. Add all masala  powders and sauté till the raw smell of masala goes off.
9. Add the drained jackfruit pieces and combine everything. Then add a cup of water & salt  and bring it to boil.
10. Check if the jackfruit piece has absorbed the masala & salt. If not, cook for some more time in simmer.
11. Finally add the ground coconut paste and allow to cook for about 10 minutes. Switch off and garnish with coriander leaves & serve.

Tasty Raw Jackfruit Curry is ready to serve. It tastes good with all rice varieties as well as for tiffin items. My personal option is for hot steamed rice with appalam & any stir fry| poriyal!

Note:

• Carefully add salt in the gravy because salt is already added while pressure cooking the jackfruit pieces.

Tags: Raw Jackfruit Curry, Palaakkai kuruma, Pala Pinju kurma, Kathal curry, pala moose gravy, raw jackfruit gravy, Jackfruit Recipes

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