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Palakottai puli Kuzhambu | Jackfruit seed Curry

Jackfruit seed curry in coconut based gravy dish. It is easy to make and the fresh ground masala elevates the taste when served with hot rice and ghee.
Prep Time20 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: veggies in coconut gravy
Servings: 4
Author: ramyaanagu


  • 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

To grind

  • 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

For tempering

  • 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