Jackfruit is the largest known fruit variety in the world. Palakkai (Raw Jackfruit) is used in making very tasty dishes. Jackfruit is a tropical plant and is abundantly available in South India. It is a seasonal fruit and is generally available in summer. The fruit is with a thick outer skin and there are number of fruit pods inside with seeds inside the pods. These fruit pods And the seeds are the ones which we use for making tasty dishes. If the pods are ripe, they can be eaten as it is with its sweet taste – a combination of the tastes of Apple, Pineapple, Mangoes and Bananas. I had posted some recipe with Jackfruit and Jackfruit Seeds. Jackfruit has high protein content and has high amount of B complex group of Vitamins. Raw Jackfruit has a low glycemic load and it is good for controlling blood sugar spikes. I have already posted some Jackfruit Seeds recipe. We will see one more recipe here using the Raw Jackfruit Seeds.
Palakottai (Jackfruit Seeds) – ½ cup
Moong Dal – 1/3 cup
Coconut Oil – 1 tbsp
Mustard Seeds – 1 tsp
Green Chillies – 2 to 3
Curry Leaves – from 1 sprig
Medium sized Onion – 2 (chopped)
Garlic – 8 pods (crushed)
Tomato -1 (chopped)
Drum Stick – 2 (cut into 2 ½ inch long pieces)
Turmeric Powder- 1/8 tsp
Salt – to suit one’s taste
Finely chopped Cilantro – 2 tbsp
To roast and grind:
Oil – 1 tsp
Urad Dal – 1 tbsp
Red Chillies – 3
Curry Leaves – from 2 sprigs
Grated Coconut – ¼ cup
Cut the Jackfruit Seeds vertically so that it helps in peeling the outer skin from the seeds.
In a pressure cooker, add the vessel containing the peeled seeds to the same cooker and pressure cook for 2 whistles. (You can also cook the peeled seeds in an open pan with ¾ cup of water and Salt till the seeds become tender). When the seeds are warm, peel the red skin from them and discard. (You can leave the red skins since that is also edible). Cut the seeds into further halves. Pressure cook the Moong Dal till it becomes soft (not mushy).
In the meanwhile, heat Oil for roasting the ingredients for grinding. Add Urad Dal first and roast for a minute in medium flame. Add the Red Chilli and Curry Leaves. Roast till the Dal turn golden. Switch off the flame and add the grated Coconut. Mix well. Allow them to cool and then grind them to a fine paste with required water. Keep aside this paste.
Let us start making the Poricha Kuzhambu. Heat the Oil in pan. (I made this Kuzhambu in an earthen pot which adds its own taste and flavor.) Add Cumin and Mustard seeds. When they sizzle, add Green Chillies, Curry Leaves and Onion. Sauté till the Onion turns translucent. Add the crushed Garlic and fry for few seconds. Add the Tomato and cook for a minute. Add the Drumstick. Cook for another couple of minutes.
Now, add 2 cups water, Salt and turmeric Powder. Mix well and allow it to come to a boil. Cover with a lid and simmer for 8 to 10 minutes till the Drumstick gets three fourth done.
Add the cooked Jackfruit Seeds and the ground Masala. Add some water. And simmer for another 3 to 4 minutes.
Add the cooked Moong Dal (slightly mashed) and water, if required. Adjust Salt. Simmer for 4 to 5 minutes in low medium flame stirring in between. Add the Cilantro and mix.
Transfer to a serving bowl.
Serve this tasty dish with Rice, Chapatti etc.
You can skip Drumstick if they are not available. But, it does add its own taste and flavor to this dish.
You can use any vegetable oil. But, I prefer Coconut Oil since it adds its own flavor to this dish. Do not use Mustard or Sesame Oil since these oils are likely to spoil the flavor and taste of this recipe.
Ensure that the Jackfruit Seeds are dry while peeling the skin. Else, the knife may slip and injure your fingers while cutting.
If you microwave the seeds for about 15 to 20 seconds, it becomes easy to cut the seeds. Microwave them in batches since the seeds must be warm while cutting.