Showing posts with label Jackfruit. Show all posts

Wednesday, September 13, 2023

Palapazham Kozhukattai | Jackfruit Kozhukattai

Palapazham Kozhukattai / Chakka Kozhukattai, a delicious stuffed kozhukattai made with the jackfruit & coconut filling.

I'm a big fan of jackfruit and whenever i see a jackfruit at the grocery store(which is very rare here in Canada), without a second thought, i would pick it up. I like to eat jackfruit as it is, so making dishes with jackfruit is very rare in my kitchen.

One day, the jackfruit that i got was very less sweet so it was sitting in the refrigerator for a few days without anyone touching it, hence i had thought of making this kozhukattai which i knew from a friend. To my surprise, it was so good and i simply love the jackfruit flavor in the kozhukattai.

From then onwards, this kozhukattai became a regular in my kitchen. If you too like jackfruit flavor, then definitely give a try on this delicious kozhukattai.

Before moving on to the recipe, let's see some FAQs about the mothagam in general.

Why can't I shape the modak / mothagam ?

Dough consistency is the key to making modak shapes easily. There are a couple of things to be taken care of for making the dough. Those are

Rice flour should be fine enough such that adding hot water into the flour makes it almost cooked.
Almost cooked rice flour is pliable and easy to make shapes. Otherwise you can't make shapes and the dough would be easily breakable.
Water should be boiled for making the dough.
Grease your hands well to avoid the dough sticking to your hands while shaping.
If you're a beginner, buy a modak/mothagam mold, it will do your job a lot easier.

Why do my modak/mothagam get cracked after steaming?

Steaming for a longer time would make the modak crack on the outer layer. Since the dough is almost cooked already, there is no need to cook for a longer time. Just 5-7 mins of steaming is enough.

Palapazham Kozhukattai | Jackfruit Kozhukattai

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 3
Recipe Category: Sweet | Recipe Cuisine: Indian

Ingredients

For outer layer

Rice flour - 1/2 cup
Sesame oil - 1/2 tsp
Salt - a pinch
Boiling water - little less of 1/2 cup

For Stuffing/Pooranam

Jackfruit - 7

Jaggery - 1/3 cup

Grated Coconut - 1/2 cup

Procedure

First let's make the stuffing/pooranam. Take the jackfruit and remove the seeds and place it on the steamer basket and steam it for 3-4 mins until they are soft.

Let them cool a bit and grind into smooth puree. In a sauce pan, add the jackfruit puree, coocnut and jaggery. Give a quick mix.

Turn on the heat and cook the mixture till it leaves the sides of the pan. Let it cool down completely.

Now, for the outer layer, take the flour in a bowl, add sesame oil and salt. Give a good mix.

Pour the hot water into the flour and make a soft dough. Keep it aside for 5 mins.

Take a small portion of dough and make a smooth ball. Grease your hand with oil and then gently press the dough with your finger and form a small disc. Fill the disc with the pooranam/jackfruit stuffing.

Next close the edge and then pinch on the edges to form a nice rim. Place it on the steamer basket and steam it for 4-5 mins.

Delicious Jackfruit Kozhukattai / Palapazham Kozhukattai is ready.

Related : How to make Jackfruit Payasam / Chakka pradaman

Notes:

Depends on the sweetness of the jackfruit, you may need more or less of jaggery.
Sesame oil gives great flavor to the outer dough.

Monday, April 3, 2017

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

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. 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.

Thursday, June 30, 2016

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

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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Wednesday, September 13, 2023