Palakottai Kuzhambu | Jackfruit Seed Sambhar (Without Coconut)

Palakottai Kuzhambu or Jackfruit Seed Sambhar is a simple kuzhambu/sambar prepared with jackfruit seeds and toor dal but without coconut.

Yet another Jackfruit seed recipe. :-) It is not the puli kuzhambu, the tangy tamarind gravy, but a mix between puli kuzhambu and arichuvitta sambar. 

As I mentioned in my other post, I got lot of palakottai (Jackfruit seeds) from one of our friend. Last week I tried kootu and today I tried this Kuzhambu/Sambhar. 

Its very much similar to parrupu kuzhambu and I didn’t even add onions. I think shallots will go very well this sambhar but here is my no onion no garlic version of jackfruit seed kuzhambu. Also I usually don’t add cilantro for sambhar with coconut, but I do add for this kuzhambu. Here are the ingredients and detailed recipe,

Palakottai Kuzhambu or Jackfruit Seed Sambhar Recipe

Ingredients:

• Jackfruit seeds: 10 to 12 seeds
• Toor dal: ½ cup
• Hing : 1 tsp
• Turmeric Powder : ½ tsp
• Sambar Podi : 1 tbsp
• Tamarind Juice : 1 cup of juice extracted from gooseberry sized tamarind or dilute 2 tsps of tamarind paste in 1 cup of water.
• Salt : 1 ½ tsp (adjust according to taste)
• Jaggery : Medium gooseberry sized piece (Yes its a lot, but adds nice flavor to the kuzhambu)
• Rice flour : 2 tsps
• Water : 2 cups
• Curry leaves : 1 strand
• Chopped Cilantro:  2 tbsps
• Oil : 2tbsps
• Mustard seeds : 1 tsp
• Methi powder (Vendiya podi): 1 tsp

Prep-Work:

• Pressure the Jackfruit seeds and peel the skin (just the peeling the white layer is enough). It is easy to peel the skin after pressure cooking.
• Pressure cook the toor dal by adding turmeric powder and once its cooled down mash it well and set aside.

Steps:

• Now heat the kadai and add oil.
• Once the oil is hot add mustard seeds.
• As they start to splutter add methi powder, curry leaves and hing
• Fry it for half a minute and then add the cooked jack fruit seeds.
• Let it get mixed well with the oil and then add the tamarind water.
• Now add salt and jaggery and simmer it for 5 minutes.
• Mix the sambar powder with ½ cup of water and add it to the kuzhambu. (Mixing sambhar powder with water helps to avoid lumps while adding sambar powder)
• Let it simmer for 5 minutes. Now make a paste of rice flour with ¼ cup of water and mix it to the mashed toor dhal and then add it to the kuzhambu. (See notes)
• Let it simmer for 3-4 minutes and thats it kuzhambu is ready.
• Add the chopped cilantro and serve hot with rice.

Notes:

• Adjust the salt and sambar powder according to your preference.
• Jaggery is completely optional, but we prefer jaggery in this sambar. So I always add a big piece.
• Add the rice flour paste thickens the sambar. If you want thin consistency, ignore the rice flour paste or add just 1 tsp of rice flour mixed with ¼ cup of water. 

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Palakottai Kuzhambu | Jackfruit Seed Sambhar (Without Coconut)

Palakottai Kuzhambu or Jackfruit Seed Sambhar is a simple kuzhambu/sambar prepared with jackfruit seeds and toor dal but without coconut.

Prep Time40 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr 10 minutes mins

Course: rice accompaniment

Cuisine: South Indian

Servings: 4

Calories: 137kcal

Author: Srividhya G

Ingredients

• ▢ 10-12 seeds Jackfruit seeds
• ▢ ½ cup Toor dal
• ▢ 1 tsp Hing
• ▢ ½ tsp Turmeric Powder
• ▢ 1 tbsp Sambar Podi
• ▢ 1 cup Tamarind Juice Juice extracted from gooseberry sized tamarind or dilute 2 tsps of tamarind paste in 1 cup of water.
• ▢ 1 ½ tsp Salt adjust according to taste
• ▢ 1 piece Jaggery, medium gooseberry sized piece Yes its a lot, but adds nice flavor to the kuzhambu
• ▢ 2 tsps Rice flour
• ▢ 2 cups Water
• ▢ 1 strand Curry leaves
• ▢ 2 tbsps Chopped Cilantro
• ▢ 2 tbsps Oil
• ▢ 1 tsp Mustard seeds
• ▢ 1 tsp Methi powder Vendiya podi

Instructions

Prep-Work

• Pressure the Jackfruit seeds and peel the skin (just the peeling the white layer is enough). It is easy to peel the skin after pressure cooking.
• Pressure cook the toor dal by adding turmeric powder and once its cooled down mash it well and set aside.

Steps

• Now heat the kadai and add oil
• Once the oil is hot add mustard seeds.
• As they start to splutter add methi powder, curry leaves and hing
• Fry it for half a minute and then add the cooked jack fruit seeds.
• Let it get mixed well with the oil and then add the tamarind water.
• Now add salt and jaggery and simmer it for 5 minutes.
• Mix the sambar powder with ½ cup of water and add it to the kuzhambu. (Mixing sambhar powder with water helps to avoid lumps while adding sambar powder)
• Let it simmer for 5 minutes. Now make a paste of rice flour with ¼ cup of water and mix it to the mashed toor dhal and then add it to the kuzhambu. (See notes)
• Let it simmer for 3-4 minutes and thats it kuzhambu is ready
• Add the chopped cilantro and serve hot with rice.

Notes

• Adjust the salt and sambar powder according to your preference.
• Jaggery is completely optional, but we prefer jaggery in this sambar. So I always add a big piece.
• Add the rice flour paste thickens the sambar. If you want thin consistency, ignore the rice flour paste or add just 1 tsp of rice flour mixed with ¼ cup of water.

Nutrition

Calories: 137kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 883mg | Potassium: 125mg | Fiber: 2g | Sugar: 9g | Vitamin A: 38IU | Vitamin C: 15mg | Calcium: 23mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

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