I had earlier posted a Paruppu Urundai Kulambu recipe. Using the same idea, I made a Palakottai (Jackfruit Seed) Urundai Kulambu. I made dough with boiled and mashed Jackfruit seeds and some spices. It turned out to be a very tasty dish which goes well with steamed Rice.
Spherical shape is called as Urundai. Since we use the spherical shaped fritters for this Kulambu, it is called Palakottai Urundai Kulambu.
For Jackfruit Seed Dumplings:
Jack Fruit Seeds – 1 cup (boiled and peeled)
Green Chilies – 3
Ginger – 1 inch long piece
Curry Leaves – from 1 twig
Asafoetida – 1/8 tsp
Finely chopped Onion – 3 tbsp
Finely chopped Coriander Leaves – 3 tbsp
Roasted Chana Powder – ¼ cup
Roasted Bengal Gram Flour – ¼ cup
Or Besan – ¼ cup
Salt to taste
Oil – for deep frying
To roast and grind:
Chana Dal – 1 tsp
Coriander Seed Powder – 1 tsp
Cumin Seed Powder – ¾ tsp
Red Chill Powder – 2 tsp
Whole Black Pepper – ¼ tsp
Fenugreek Seeds – few
Grated Coconut – ¼ cup
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Curry Leaves – from 1 twig
Asafoetida – 1 pinch
Drum Stick 1 (cut into 2 inch long pieces)
Tamarind – medium goose berry sized (soaked in 1.2 cup warm water)
Finely chopped Coriander Leaves = 2 tbsp
Salt – to suit taste
Crush the boiled and peeled Palakottai and add to the jar. Add roasted Channa Dal Powder, Onion, Salt and Coriander Leaves.
Blend them well. Transfer to a bowl.
Divide it into equal portions and shape each portion into a spherical ball. If the dough is too dry, you can shape them into balls after sprinkling little water.
Heat the Oil in a deep pan. Once the Oil becomes hot, deep fry these balls in medium flame till they turn golden brown.
(You can serve these balls itself as appetizer or serve them as evening snacks.)
Blend Green Chilies, Curry Leaves and Ginger together in a mixer jar for few seconds.
Dry roast Coconut, Chana Dal, Black Pepper, Fenugreek Seeds and Cumin Seeds till the Dal and Coconut turns golden. Switch off the flame. Add Coriander Seed Powder and Red Chilli Powder.
Stir for a few seconds. When they become cool, blend them together with required water to a fine paste. Keep aside. Extract the Tamarind juice and keep it ready.
Heat the Oil in a pan. Crackle the Mustard Seeds. Add Urad dal. Add Curry Leaves and Asafoetida within a few seconds. Stir them. Add 2 cups of water, Salt and Turmeric Powder. Allow to boil.
Add the Drum Stick pieces. Cover and simmer for 6 to 8 minutes over low to medium flame.
Add the Tamarind extract and the ground paste. Mix and adjust salt. When it comes to boil again, cover with a lid and simmer for 3 to 4 minutes.
Add the Palakottai fritters.
Cover and simmer for another 3 to 4 minutes.
Transfer to a serving bowl. Garnish with Coriander leaves.
Drum Stick is optional in this dish, but it does add flavor to the dish.