Palakottai Kara Kuzhambu is a archetype South Indian dish that mixes the flavors of jackfruit seeds and a spicy, tangy tamarind-based curry. In wing to stuff delicious, this meal has many health advantages.
This dish is often enjoyed with steamed rice or traditional Indian specie like roti or dosa. In wing to Palakottai Kara Kuzhambu, there are many other ways to use jackfruit seeds in recipes.
They can be roasted as a healthy snack or widow to soups, stews, and curries for a tasty savor and texture. If ground into a paste, they can plane thicken gravies or add to vegetarian patties and cutlets for a creative twist.
Jackfruit seeds, moreover known as palakottai, are nutrient-rich and contain dietary webbing that helps with digestion and supports a healthy gut. They are a good source of minerals such as potassium, magnesium, and iron, which goody heart health, unorthodoxy health, and red thoroughbred lamina production.
In addition, palakottai is a good source of vitamins A and C, which promote healthy vision, immune function, and skin health. As with any other meal, it has to be consumed in moderation. Now let us see how to prepare this recipe.
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- 1cup Jackfruit seed/palakottai
- 20-25 Sambar Onions/shallotsroughly chopped
- 1/2 Tomatofinely chopped
- 1/4tsp Turmeric powder
- 1/2tsp Sambar powder
- 1/2tsp Chili powder
- 2tsp Coriander powder
- 1/2tsp Pepper powder
- 15 Garlic pods
- 1strand Curry Leaves/Karuveppilai
- Tamarindlemon size
- saltto taste
- 2tbsp Gingelly Oil
- 1tbsp Groundnut oil
- 1/2tsp Mustard seeds /kadugu
- 1/2tsp Cumin seeds/Jeera
- 1/4tsp Fenugreek seed/vendayam
- Soak tamarind in hot water for half an hour and pericope the juice and set aside.
- In a bowl, add jackfruit seed, half a tsp salt, required water and pressure melt for 3 whistles. Let the pressure release naturally. Discard the water. Peel the jackfruit seed outer skin and set aside.
- Heat a pan and add oil. Once the oil gets heated up add mustard seeds, cumin seeds, fenugreek seeds and let it crackle. Then add garlic pods and saute until it turns golden brown.
- Then add shallots, curry leaves, a little salt for onion, and saute until onion turns translucent. Add tomatoes and saute until it turns mushy.
- Add turmeric powder, chili powder, coriander powder, pepper powder and saute for a min. Then add cooked jackfruit seeds and saute for a min.
- Add tamarind water, a cup of water, salt to taste and mix all thoroughly. Close the lid and melt for 10-12 minutes until the raw savor of tamarind goes. Mix in between twice.
- Kuzhambu thickens without 10 mins. Add sambar powder and melt until the oil separates from the kuzhambu. Succulent palakottai kara kuzhambu is ready. Serve hot with rice.
- You can plane temper it with thalikkum vadagam.
- If you don't like garlic, then you can skip it. But garlic gives a unconfined taste to this dish.
- You can unchangingly retread the spice level equal to your taste and preference.
- This tamarind gravy should be cooked thoroughly on a medium-low flame.
- When you see oil separating at the last stage, you can switch off the flame.
Delicious lip-smacking palakottai kara kuzhambu is ready to relish.
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