Palakotai Sambar is a flavourful kuzhambu and tastes yummy.I remember that amma makes palakottai as a snack by placing them with skin inside the sand stove (Mannaduppu) when she prepared hot water in a very big vessel(Paanai / Pot) for us.After thet we used to peel the skin and enjoy eating.She also prepared sambar with this seeds.MIL used to prepare pulikuzhambu with this seeds.I totally forget about this kuzhambu.
Palakotai / JackFruit Seed / Chakka Kuru :
Last week i went to my friend Tina's home and enjoyed my full day there.She served this Palakotai sambar ,i thoroughly enjoyed,it tastes yummy.And kowing my interest she prepared aappam and serve me with that sambar evening,OMG my stomach was full but i emptied the bowl thoroughly.She told this was one of the traditional dishes in kerala by the name of Chakka Kuru Sambar,Yes...! She is from Kerala.After a day,when i went to veggie section during my weekly purchase,to my surprise there was a pack of Jackfruit Seeds / Palakottai.I asked this recipe to her and my Mom too.
You can cook palakotai and then add it to the usual sambar,pulikuzhambu.i post this sambar using tamarind,but you can skip tamarind by adding coconut.
Palakotai Sambar Recipe :
Thats it : Cook Palakotai - Make Sambar - Mix both & Cook
Total Time : 40mins
Palakotai - 3/4 Cup (10nos)
Toor Dal - 1/2 Cup
Coconut Oil - 1tbsp
Mustard - 1 tsp
Urad dal -1tsp
Red chilli - 2
Perungayam / Asafoetida - 1/4 tsp
Curry Leaves - 1sprig
Small Onion - 8
Tomato - 1Small
Turmeric Powder - 1/4 tsp
Sambar Powder - 2tsp
Tamarind OR Coconut Paste - 1tbsp / 1/4 Cup
Salt - 1tsp
Coriander Leaves - 1Sprig
# Deskin the jackfruit seeds by roasting in a dry kadai say 2mins,now the skin automatically peeled or you can do it by hands.Cut the deskinned seeds by half.
[You can also seperately pressure cook the seeds with skin and peel off the skin after the pressure releases.Here,am cooking dal and palakotai together in cooker,so i used to peel initially though its a small quantity(10nos)]
# Wash Toor dal,Chop veggies and soak tamarind in 1Cup of water for 10mins.
# If you are not using tamarind just grind 1/4 Cup of coconut with little water as a paste.
1.Add deskinned cut palakotai and dal together with 3Cups of water,turmeric powder (2pinches),Perungayam(2pinches) in cooker.Pressure cook for 4whistles with medium flame.After pressure releases just mix well with a ladle for mashing the dal and dont mash hardly Palakotai also mashed.So gently mix for mashing the dal.Keep aside.
[Meanwhile chop veggies and soak tamarind]
2.Heat a kadai,add oil,mustard ,after it splutters,add urad dhal,red chillies,curry leaves,perungayam,small onion,after it looks transparent,add tomato and fry till it mashes.
Now add Turmeric Powder,Sambar powder,extracted Tamarind water,1Cup water and boil for 4mins till the raw smell goes.
Palakotai Sambar is ready...!!!
Serve with Rice and any poriyal.
1.If you are using coconut paste add at the last stage and cook for 2 mins.
2.Pressure cooking dal and seeds together is easy,so peel the skin initially otherwise pressure cook seperately and peel off the skin.