Palakottai Kuzhambu | Jackfruit Seed Sambhar (Without Coconut)

5 from 4 votes

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

Prep Time40

Cook Time30

Total Time1 10

Course: rice accompaniment

Cuisine: South Indian

Keyword: Jackfruit seed Sambar, palakottai kuzhambu, Palakottai Sambar

Servings:

Calories: 137kcal

Author: Srividhya G

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

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.

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.

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.