Jackfruit Seed Curry | Palakottai Poriyal Recipe with step-by-step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. This is a simple yet tasty curry with flavours packed. It is also a smart idea to avoid food wastage, instead of discarding the seeds from the jackfruit. There is a misconception that jackfruit seeds have digestion issues, but, in reality, it prevents indigestion and constipation. Furthermore, it is also good for skin, hair, eyes and mental health, so never throw away these nutritious seeds. But before trying the recipe, ensure the jackfruit seeds you use are fresh and tender, else it may take a long time to cook or some seeds which are very old or mature never gets cooked, this tip is from my experience. It tastes too good with Tomato Rice, Lemon Rice etc, do try it friends, and let me know your feedback.
Check my other Vegetable Curry Recipes like
- Cabbage / Muttaikose Curry
- Stuffed Brinjal Curry
- Potato / Urulaikizhangu Curry
- Bitter Gourd / Pavakkai Curry
- Mushroom / Kalan Curry
- Brinjal Mochai Curry
Palakottai Roast Recipe
Jackfruit Seeds Curry | Palakottai Poriyal Recipe
Equipment
- Stovetop
- Kadai / Pan
- Mixer
Ingredients
- 1 Cup Jackfruit Seed
- 2 Flakes Garlic
- 1 Onion
- 1 Tomato
- ¼ tsp Turmeric Powder
- 1½ tsp Chilli Powder
- 1 tsp Sambar Powder Link for Homemade Sambar powder
- Salt As Required
To Grind
- 1 tsp Jeera
- 4 Shallots
- ¼ Cup Grated Coconut
To Temper
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- ½ tsp Urad Dal
- ½ tsp Jeera
- 1 Sprig Curry Leaves
- 1 Generous Pinch Hing
Instructions
- Remove the seeds from the flesh of the jackfruit. Dry the jackfruit seeds for 1/2 a day and remove the outer dry paper-like skin. It can be directly used too, but sun-drying helps to keep the seeds without spoiling for 1 week.
- To Temper - Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1/2 tsp of jeera, 1 sprig curry leaves, and hing.To Saute - Crush 2 garlic flakes, Chop 1 onion, and 1 tomato. Then, pressure cook 1 cup of jackfruit seeds with 1.5 cups of water with a little salt for 2 whistles.
- Measure 1/4 tsp of turmeric powder, 1.5 tsp of chili powder, 1 tsp of sambar powder, and salt.To Grind: Peel the skin of 4 shallots, then measure 1 tsp of jeera and 1/4 cup of grated coconut.
- To a mixer, add the shallots, jeera and grated coconut. Then, pour 1/2 cup of water.
- Grind it to a smooth paste and keep it aside. Heat 2 tbsp of oil and add the mustard seeds. Once it starts to splutter add the urad dal, jeera, curry leaves, hing and give a quick stir.
- Add the chopped onion and saute till translucent. Then, add the chopped tomato, saute till mushy and add the pressure-cooked jackfruit seeds.
- Now, add the turmeric powder, chilli powder, sambar powder, and required salt (add little only, as we have added to jackfruit seeds while pressure cooking). Mix everything well.
- Pour 1/2 cup of water and the ground coconut paste.
- Stir and cook covered in low flame for 5 to 6 minutes. The curry would have thickened by the time and finally, garnish with coriander leaves.Serve this Palakottai Poriyal Recipe with rice and Okra Sambar.
Video
Notes
Tips for Jackfruit Seed Curry
1. Select tender jackfruit seeds, else they won't get cooked easily. 2. Pressure cook the jackfruit seeds for 2 to 3 whistles till soft. That is a knife should run smoothly through a well-cooked jackfruit seed. 3. Jeera can be substituted with fennel seeds for both sauteeing and grinding. 4. Don't skip crushed garlic as it lends a nice flavor and helps indigestion. 5. Adjust chili powder as per spice level required for this Palakottai Poriyal Recipe. 6. Use shallots only in grinding for good taste. Never use big onion, it won't taste nice for this Jackfruit Seed Curry. 7. Ensure to cook the jackfruit seeds for 5 to 6 minutes well at last. So it turns really soft.
Jackfruit Seeds Curry Recipe
Method for Palakottai Poriyal Recipe
1. Remove the seeds from the flesh of the jackfruit. Dry the jackfruit seeds for 1/2 a day and remove the outer dry paper-like skin. It can be directly used too, but sun-drying helps to keep the seeds without spoiling for 1 week.
2. To Temper – Measure 1 tsp of mustard seeds, 1/2 tsp of urad dal, 1/2 tsp of jeera, 1 sprig curry leaves, and hing.
To Saute – crush 2 garlic flakes, Chop 1 onion, and 1 tomato. Then, pressure cook 1 cup of jackfruit seeds with 1.5 cups of water with a little salt for 2 whistles.
3. Measure 1/4 tsp of turmeric powder, 1.5 tsp of chili powder, 1 tsp of sambar powder, and salt.
To Grind: Peel the skin of 4 shallots, then measure 1 tsp of jeera and 1/4 cup of grated coconut.
4. To a mixer, add the shallots, jeera and grated coconut. Then, pour 1/2 cup of water.
5. Grind it to a smooth paste and keep it aside. Heat 2 tbsp of oil and add the mustard seeds. Once it starts to splutter add the urad dal, jeera, curry leaves, hing and give a quick stir.
6. Add the chopped onion and saute till translucent. Then, add the chopped tomato, saute till mushy and add the pressure-cooked jackfruit seeds.
7. Now, add the turmeric powder, chilli powder, sambar powder, and required salt (add little only, as we have added to jackfruit seeds while pressure cooking). Mix everything well.
8. Pour 1/2 cup of water and the ground coconut paste.
9. Stir and cook covered in low flame for 5 to 6 minutes. The curry would have thickened by the time and finally, garnish with coriander leaves.
Serve this Palakottai Poriyal Recipe with rice and Okra Sambar.
Palakottai Poriyal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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