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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Aam Panna | Aam ka Panna | Raw Mango Drink

Aam Panna | Aam ka Panna | Raw Mango Drink is a healthy Indian summer drink prepared with raw mangoes and some other condiments. It is a famous drink in Northern parts of India, prepared to beat the heat during summer. It is believed to protect our body against sun stroke and is an excellent thirst quencher too. This drink will top up all the vitamins & minerals lost due to excessive sweat in hot summer. Truly, we have to be grateful to Mother Nature for providing us with raw mangoes at the right time, giving us a natural way to combat the heat.

As for aam panna, once we make the pulp ready we can make this drink at any time. Today being a holiday, I thought of making aam panna as I also had raw mangoes in the fridge. I prepared everything, kept it in the fridge and went out for some personal work. When I came back and had this, omg…I don’t have words to say! That is why I’m posting this recipe immediately.

Here is the recipe.

Ingredients:

• Raw Mango – 1 No.(Medium)
• Jaggery – 1 cup
• Mint leaves – 15 Nos
• Roasted cumin powder – ¼ tsp
• Black salt |Kala Namak – ¼ tsp
• Pepper powder – ¼ tsp

Method:

Step I: Preparation of pulp & syrup:

1. Wash and pressure cook the raw mango with enough water for about 3 whistles.
2. Once the pressure subsides, open the pressure cooker and allow the mango to cool completely.
3. Peel the skin of the mango and scoop out the mango pulp from the skin and the seed, discarding both skin & seed.
4. Mash the pulp to a smooth paste with some spatula or blend in a mixer.
5. In the mean time, melt jaggery in a cup of water and strain the impurities. Again heat the strained jaggery syrup till it gets bubble consistency. Keep aside.

Step II: preparation of drink:

1. For preparing the drink for two, blend mint leaves, roasted cumin powder, black salt pepper powder to a fine paste. To this, add 4 tbsp of mango pulp and 6 to 8 tbsp of jaggery syrup with a cup of water and blend everything. Strain and serve with ice cubes.

Your minty, peppery aam panna is ready to quench your thirst!

Note:

• Mango pulp can be stored in an air tight container and kept in the freezer for a month and jaggery syrup can be stored in the refrigerator. The drink can be prepared at any time with the addition of ingredients.
• If you want you can add sugar directly while preparing the drink instead of jaggery syrup.
• The list of ingredients I have given above is as my family’s taste. But you can skip mint | cumin |pepper as per your choice.

Tags: Aam Panna recipe, Summer drink recipes, Raw mango recipes, Aam ka panna, Raw Mango drink recipe, healthy summer drinks, Raw mango summer drink recipe, Indian Sharbat recipes, Indian Drink, North Indian drink, 

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Mangai pachadi | Raw Mango Sweet Pachadi | Maangai Vella Pachadi

Mangai pachadi | Raw Mango Sweet Pachadi | Maangai Vella Pachadi is a traditional dish made for Ugadhi (Telungu New Year)  as well as Tamil New Year.  It is the custom/tradition followed for years to incorporate all six tastes on the New Year Day to symbolize how life is made of ups and downs, joys & sorrows, etc. The raw mango has the characteristic sourness & a slight  thuvarpu (துவர்ப்பு)  taste by nature. While making this pachadi , jaggery (sweet), green chillies (spice) and of course, a pinch of salt is added. To complete the arusuvai (6 tastes), a bit of neem flower (bitter) is added.Even if we can’t do so many dishes on the New Year Day, we can go for this pachadi and fulfil the custom followed on the New Year Day!

Here we go for the recipe!

Ingredients:

• Raw mango – 1 No. (cut pieces measures about 1 ½ cup) 
• Jaggery –3/4 cup
• Salt – a pinch
• Neem flowers – 1 tsp

For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Jeera – ½ tsp
• Green chillies(slitted) – 2 Nos 

Method:                              -

1. Wash and peel  the skin of the mango. Cut into medium size cubes and keep aside.
2. Melt jaggery in ½ cup of water and strain the impurities.
3. In a heavy bottomed kadai, heat oil and season with the items given “For seasoning”.
4. Then add cut mango pieces & pinch of salt and sauté well. Pour ½  cup of water and cook covered for about 5 minutes.
5. Open the lid and ensure that the mango pieces get cooked well.
6. Now add jaggery syrup and mix everything well. Slightly mash the mango pieces.
7. When the mixture becomes glossy and attains a jam-like consistency, add neem flowers & switch off. Transfer the contents to a serving bowl.

Yummy Mangai Vella Pachadi is ready to serve! Normally this dish is meant for side dish with sambar rice or curd rice. But it can also be served as a spread for breads and a dip for starters, a side dish for idli, dosa or for any Indian bread! You can also have it as a side dish for rice.

Note:

• This can be refrigerated for about 2 weeks and enjoy this dish  as you wish! J
• I have used dried neem flowers. Fresh ones can also be added.
• You can adjust the quantity of jaggery and neem flowers as per your taste.

Tags: Raw Mango Pachadi recipe, Tamil New Year Recipes, Mangai vella pachadi, Raw Mango recipes, Mango  sweet pachadi recipe, Mangai & vella pchadi, Managi pachadi with jaggery, How to make raw mango pachadi with jaggery?, Pachadi with 6 tastes, Raw mango & Neem flower Sweet pachadi

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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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Mangai Sadam | Raw Mango Rice | Mamidikaya Annam

Mangai Sadam | Raw Mango Rice | Mamidikaya Annam is one of the variety rice which can be prepared in few seconds provided that raw mango is available at home. This is the dish which should be enjoyed during mango season. My mom & grandma didn’t have the practice of making rice using raw mango.  I had this mango rice for the first time at my SIL place when I was pregnant and I could remember that taste even now.  From then, I used to make this rice during mango season. It has been a practice in Tamil Nadu to prepare this rice as one of the variety rice made during Bangle Ceremony (Valai Kaappu) conducted for pregnant ladies if it falls during mango season since the tangy taste of raw mango tastes good to them.

I didn’t make this rice since the start of mango season this year. I thought of making this rice today since  Ugadhi  (Telugu New Year) is nearing. On Ugadi, it has been a practice followed by people of Andhra Pradesh to prepare dishes with the fresh produce of mango like raw mango rice (Mamidikaya Annam), mangai pachadi, etc.

Here is the recipe.

Ingredients:

• Raw Mango (grated) – 1 cup
• Cooked rice – 2 cups
• Green chillies (slitted) – 2 to 3 Nos.
• Ginger (finely chopped) – 1 tsp
• Turmeric powder – ½ tsp
• Salt to taste

For seasoning:

• Gingelly oil – 2tbsp
• Mustard – 1 tsp
• Channa dhal (Kadalai Paruppu) – 3 tbsp
• Asafoetida –  a pinch
• Curry leaves – few

Method:

1. Wash, peel the skin of raw mango and grate. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Add ginger and green chillies, sauté till you get nice aroma of ginger.
4. Add turmeric powder and mango gratings. Sauté well till the raw smell of mango goes off and gets shrunk  to  half the quantity.  Switch off.
5. Add required salt and cooked rice to the mango seasoning. Mix everything well.

Your tangy Raw Mango Rice is ready to serve. You can serve this rice with any gravy or fry,  chips or pappads. Today we had this rice with Baby Potato Fry and it tasted yumm…

Note:

• I have used Ponni boiled rice but you can use raw rice or even left over rice too. Only thing is rice should not be sticky.
• I didn’t add ground nuts since my son doesn’t like. You can add any nuts of your choice.

Tags: Raw mango rice recipe, Mangai saadham, Left over recipes, Variety rice, Lunch Box recipes, Ugadhi Recipes, Festival recipes, Telugu New Year recipe, variety rice with raw mango, Variety rice with mangai, Quick lunch box recipes, Valai kaappu recipes,  green mango rice recipe, Mamidikaya Annam

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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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