Palakottai puli Kuzhambu | Jackfruit seed curry in coconut based gravy dish made with fresh ground masala. Jackfruit is an amazing summer fruit. The rough exterior holds a soft and sweet fruit inside and also this incredibly healthy, edible seed. Jackfruit seed is full of nutrients and contains high levels of starch, protein, vitamins, minerals, and antioxidants.
I remember amma used these seeds in her day to day cooking like in sambar, Kootu, kuzhanbu or just as snack ( boiled or roasted). We used to love peeling the slimy skin off the seeds and digging into the nuttiness. Let me tell you that it is not easy to remove the skin. The skin is very thick and slimy as I mentioned. Yet, it is totally worth the effort.
In my initial years in the US, I used to crave for this fruit and the nut along with many other native Indian veggies and fruits. I remember I had spotted jackfruit seeds, in one of the local Sri Lankan super market, during my visit to Toronto. I was very tempted to carry back some jackfruit seeds back home. Unfortunately, I found out that seeds and plants cannot cross national borders ( even btw Canada and US 😉)
Now that I find these right in my backyard, the local Indian grocery stores, I make it a point to cook with these when Jack fruits are in season. Typically kootu (check out some of my kootu recipies here Cabbage kootu, Watermelon Rind Mor Kootu or Chow-Chow Kootu ) or kuzhambu are must do in our house. When I get bored with the usual dishes, I make this coconut based gravy for a change. It is easy enough to make with the fresh ground masala which elevates the taste. The masala needs poppy seeds that adds to the nuttiness and gives body to the gravy. Next time I plan to make coconut jackfruit dry curry. I can’t wait :).
Can I skip the fresh masala paste and substitute it?
If you don’t want to make this masala paste you can make this as a a simple vathal kuzhambu by adding 2 tbs of sambar powder. Substitute ground masala with sambar powder, in step 7. Add in the sambar powder only after the seeds are completely cooked.
Can I make this dish even if I don’t have amaranth stems?
Yes, absolutely. I try to use my green stems in my kumzhmbu and gravies. You can totally skip it if you don’t have it.
Palakottai puli Kuzhambu | Jackfruit seed Curry
- 1/2 cup jackfruit seeds
- 1/2 cup amaranth stems optional
- 1 tbs tamarind paste Dilute in 1 cup water
- 1 tsp suger
- 1/2 tsp turmeric
- 1 small tomato
- 1/4 cup coconut
- 2 tsp poppyseeds
- 2 tsp fennel seeds
- 1 tsp jeera
- 1/2 tsp pepper corns
- 2 tbs coriander powder
- 2-3 green chillies
- 2 cloves garlic – optional
- 1 tsp mustard seeds
- 3 tbsp Oil
- 1/2 tsp turmeric
- 1/2 tsp hing
- salt as needed.
- 1 strand curry leaves
- Boil and peal the jackfruit seeds and set it aside.
- In a pan roast all the masala ingredients individually and remove it a plate and let it cool.
- Once the mixture is cool, grind it into a smooth paste by adding a little water.
- Now in a pan add 2 tbs oil and mustard seeds. Once it splutters add hing and turmeric.
- Then add the amaranth stems , cubed jackfruit seeds and salt. Let cook for 5-8 minutes.
- Now add in the tomatoes and the diluted tamarind water and cook for another couple of more minutes.
- Once the tomatoes are soft add in the ground masala paste to the veggies.
- Let this mixture simmer in medium flame for 10 minutes. Add about 1/2 cup water as needed.
- Once done, heat 1/2 tsp oil and add the curry leaves to temper on the top.
- Serve it with hot rice or roti
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