Palakottai Puttu | Jackfruit Seeds Stir fry | Palakottai Podimas

Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds. Jackfruit seeds are totally edible and have a mild sweet taste.

Jackfruit seeds have two outer skins. The first skin is like thin wax paper and it's non-edible and should be removed before or after cooking. The second skin is brown in colour(just like peanuts) and it's edible so no need to remove the brown skin.

Jackfruit seeds are commonly boiled & seasoned with salt and served as snack.I grew up eating jackfruit seeds a lot and in our family apart from eating jackfruit seeds as a snack, we  also include it in many curries and have it as a side dish for our meal.

This Palakottai Puttu is one of my favourite ways of using jackfruit seeds when i have in abundance. When i was in India last time, Amma made this puttu as accompaniment for our meal and I simply loved it. Ever since i've wanted to make this on my own! 

Here we rarely buy a small piece of jackfruit and it doesn't have a lot of seeds to try this puttu. But last week, we bought a big piece of jackfruit and left with a lot of jackfruit seeds. So the very next day i made this as sidedish for our meal. 

Now let's check out on how to make this palakottai puttu

Palakottai Puttu

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Curry | Recipe Cuisine: Indian
Palakottai Puttu, Jackfruit Seeds, Jackfruit seeds stir fry,palakottai Palakottai Puttu, a delicious and easy to make dish with jackfruit seeds.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Palakottai/Jackfruit seed - 1/2 cup
Onion(small) - 1
Green chilli - 1 
Salt - to taste
Grated Coconut - 2 tsp
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few 

Procedure

First peel the white skin of the jackfruit seeds. Take a jackfruit seed ,with sharp knife gently make a slit in the outer skin, then with your fingers, you can peel it off.

Similarly do the same for the rest of the jackfruit and keep it ready.

In a pressure cooker, add the jackfruit seed, water(just enough to cover it) and  cook it for 3 whistles.

Let the jackfruit seeds cool and put it(i have boiled more than 1/2 cup of jackfruit seeds but using only 1/2 cup for making the puttu) in the blender/mixie jar and pulse it for a couple of times and keep it ready, Next slice the onions thinly and slit the green chilli.

Heat a pan, add the coconut oil and let it melt. Then add the mustard and urad dal. Let the mustard crackle.

Then add the curry leaves followed by onions, green chilli and a pinch of salt. Saute till the onions are soft.

Next add the grounded jackfruit seed, grated coconut and the required salt. 

Give a good mix, let it in the flame for 2-3 mins and the switch off the flame. Transfer into a serving bowl and it's ready to eat!

Tasty and flavourful Palakottai Puttu ! 

Related : How to make Jackfruit payasam

Notes:

• Jackfruit seeds need very less salt, so add a little bit of salt and give a taste test. if needed add more !
• After added the jackfruit seeds in the pan, don't cook it for longer time. It makes the curry dry.
• Coconut oil gives great flavour so i highly recommend to use it. 

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Palakottai Poriyal | Jackfruit Seeds Poriyal | Jackfruit Seeds Stir fry

Palakottai Poriyal, a delicious accompaniment for the meal prepared with jackfruit seeds.As summer has 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 waited for our turn to dig in.Within a minutes it would be gone. Nostalgic memories.

Here in Houston, I can see jackfruit in the Hongkong market all around the year, but it tastes great only in the summer season. As we brought only the whole fruit, usually I left out with a 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
Recipe Category: accompaniment/snack | Recipe Cuisine: Indian
Jackfruit seeds Poriyal, Palakottai poriyal,Boiled palakottai Snack,Boiled Jackfruit seeds Palakottai Poriyal, a delicious accompaniment for the meal prepared with jackfruit seeds.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

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(instead of chili powder you can use some dried chili too)) & 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. Serve it as accompaniment for your meal

Related: How to make Jackfruit payasam/Chakka pradaman

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.

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Boiled Jackfruit Seeds | Palakottai

Boiled Jackfruit Seeds are the delicious snack to munch on anytime. Jackfruit seeds are totally edible(if you're wondering) and taste delicious when it's boiled with plain salt itself.

I have a fond memories of eating boiled jackfruit seeds during summer times in my schooldays. In our home, we used to add the jackfruit seed in Sambar & Aviyal or boiled as it is and have it . 

Last week, we bought the jackfruit from hongkong market here in Houston, the fruit was very delicious and i left with a lot of jackfruit seeds. So i have boiled the seeds and serve as tea time snack, still i reserve some of jackfruit seeds to use in curries. 

Boiled Jackfruit Seed

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: South Indian

Jackfruit seeds, Palakottai,Boiled palakottai,Boiled Jackfruit seeds Boiled Jackfruit Seeds are the delicious snack to munch on anytime. Jackfruit seeds are totally edible(if you're wondering) and taste delicious when it's boiled with plain salt itself.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Jackfruit seed - 1 Cup

Salt - to taste

Procedure

Wash the jackfruit seed and add it in pressure cooker along with enough water.

Add required salt and cover the pressure cooker with lid and put on weight. Cook it for 3 whistle.

Tasty Jackfruit Seed is ready. Peel the outer skin and have it.

Related : How to make Jackfruit poriyal

Notes:

• It requires the same amount of time to cook as potatoes. 
• The outer skin of seed is little hard,so be careful in peeling. There is a chance of peel get stuck in between the finger nails.
• The brown skin inside the outer skin is edible.

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