Palakottai Poriyal | Jackfruit Seeds Poriayl | Jackfruit Seeds Stir fry

As summer is started in tamilnadu, you will be seeing lot of mangoes & jackfruits in the market soon.Though i hate summer for various reasons, there is one reason i always looking forward in summer is the various fruits (especially mangoes & jackfruit )that nature provide us during this season.
During schooldays, every summer, we went to my grand mom's place and all my cousins also would be there. So whenever a jackfruit was brought, my periamma (mom's sister) would cut open the jackfruit(it's really a tough job) and remove the fruits from inside  and we all sat around her and waiting for turn to dig in.Within a minutes it would be gone. Nostalgic memories.

Here in houston, i can see jackfruit in Hongkong market all around the year,but it tastes great only on summer season. As we brought only the whole fruit, usually i left out with lot of jackfruit seeds. I love them as simply boiled with salt. But sometimes, i make this poriyal along with sambar for our lunch. Now let's see the procedure.

Palakottai Poriyal

Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 3 to 4 
Recipe Category: accompaniment/snack | Recipe Cuisine: Indian

Ingredients
Palakottai/Jackfruit seed - 11/2 cup
Onion(medium) - 1
Red chili powder - 3/4 tsp
Turmeric powder - a pinch
Salt - to taste
Grated Coconut - 2 tbsp
To Temper
Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few 

Procedure

First peel the palakottai, for that, take a palakottai,with sharp knife gently make a slit in the outer skin of palakottai, then with your fingers, you can peel it off.Similarly do the same for the rest of the palakottai and keep it ready.In a pressure cooker, add the palakottai, water(just enough to cover it) and salt. Cook it for 3 whistles.Then finely chop the onions and cut each palakottai into four pieces.Heat a kadai and temper the ingredients listed under "To Temper", then add the onions.Saute till the onions becomes translucent and then add the spices(turmeric, red chili powder) & salt. Saute till the raw smell of the spices leaves.Add the palakottai, give a good mix and keep the flame in low for 5 mins or until the flavors infused in the palakottai and then finally add the grated coconut and switch off the flame.Tasty Palakottai poriyal is ready.

Notes:

• Peel the palakottai would be difficult if it's fresh or wet, let it dry for 2 to 3 days in a wide vessel/plate without covering. It helps to peel the skin easily.
• Palakottai have slight sweetness, so add little extra chili powder to balance the taste.
• You can 1/2 tsp of garam masala powder for the extra flavor.
• You can serve this as evening snack too.