Palakottai Poriyal (Jackfruit Seed stir-fry – Tamil Style)

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Tamilnadu is the southernmost state of India. With many pristine beaches, beautiful hill stations & legendary temples it is one of my most favorite states. The Western Ghats run along the western border of the state. Oooty, Kodaikanal, Coonoor, Yarcaud are some of the most popular hill stations of Tamilnadu. Chennai, Mahabalipuram, Rameswaram, Madurai, Kanyakumari are few other highlights of the Tamilnadu tourism. Tamil culture is known for its festivals and rituals. People are very friendly and respect others. Tamil cuisine is also very rich with many dishes prepared in century old traditional style. Chettinad region is very famous for its distinct non vegetarian dishes. Jackfruit is the state fruit of Tamilnadu. Here is the recipe of  my favorite Jackfruit seed , Tamil style Palakottai Poriyal.

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Ingredients

  • 20 Jackfruit seeds chopped and de-skinned

  • ½ tsp mustard seeds

  • 2 green chilies chopped

  • 2 tsp garlic & ginger

  • ¼ tsp asafoetida (optional)

  • 2 tsp grated coconut (optional)

  • 1 ½ tsp red chili powder

  • 1 tsp coriander powder

  • 1 tsp garam masala/sambar powder

  • ½ tsp turmeric powder

  • 6 curry leaves

  • 2 big onions chopped

  • Chopped coriander leaves for garnishing

  • Salt as per taste

  • Water as per requirement

  • 2 tbsp oil

Preparation:

  1. Cut each seed into 4 pieces. Peel off the film-like skin. It’s a tedious work but the skin must be removed otherwise it gives away bitter taste and you might not like it.

  2. Use a pressure cooker to cook the chopped seeds by adding a pinch of salt and water. The water level should not exceed the seeds. Wait for 4 to 5 whistles. Drain the water in a colander. The drained water can be used later.

  3. In a pan or wok, heat the oil. Add mustard seeds and let it splutter. Next, add curry leaves, chopped onion and asafoetida.

  4. Add sambar powder or garam masala, ginger-garlic paste, chili powder, coriander powder and stir well. Immediately add cooked palakottai, turmeric powder, grated coconut, water (earlier drained water), salt and mix well.

  5. Simmer in a low flame for 10-15 minutes.

  6. Keep tossing till the gravy is completely fused. Once cooked, turn off the heat.

  7. Before serving garnish it with the chopped coriander leaves.

  8. Palakottai Poriyal is ready.

  9. Serve it hot with rice. It will also go well as a side dish with sambar, rasam and curd rice too.


Tips for healthy living.

The jackfruit seed is believed to be a little gaseous that is why we add asafoetida. Asafoetida is widely used in south Indian cooking and it is known to treat digestion problems including intestinal gas, troubled stomach and irritable colon. 


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