Jackfruit seeds kulambu is a traditional south Indian gravy prepared during the jackfruit and mango season. There are many variations in making this palakottai kulambu. It can be added to toor dal kulambu, puli kulambu or coconut based kulambu. I have prepared in coconut based puli kulambu. It is delicious, flavorful gravy that goes well with rice or dosa.
You may also like similar recipes here:
- Vendakkai puli kulambu
- Mochakottai kara kulambu
- Bottle gourd puli kulambu
- Kondakadalai kulambu
- Pachai sundakkai kulambu
I have uploaded the video recipe of palakottai kulambu below. Subscribe to my YouTube channel for more video recipes.
Total time required : 25 minutes
No. Of serving : 3-4
- Palakottai – 1 cup
- Tamarind juice – 1 cup
- Garlic – 8
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – 8
- Turmeric powder – 1/4 tsp
- Chilli powder – 1/2 tsp
- Sambar powder – 2 tsp
- Asafoetida – 1/4 tsp
- Coriander leaves – for garnishing
- Salt – as required
- Oil – 2 tsp
- Coconut – 1/2 cup
- Pepper seeds – 10
- Red chilli – 2
- Water – 1/4 cup
FOR SAUTING & GRINDING:
- Onion – 1
- Tomato – 1
- Oil – 1 tsp
- Coriander seeds – 1 tsp
- Water – 1/4 cup
1. Soak tamarind in water and extract the juice. Keep aside.
2. Heat a pan with a tsp of oil, add onion and saute until translucent. Add chopped tomatoes and cook until it turns soft.
3. Allow it to cool. Transfer it to mixer, add Coriander seeds and water. Grind into paste and keep aside.
4. Take coconut, red chilli and pepper seeds in mixer. Add water and grind together. Keep aside.
5. Wash, cut and remove the outer white layer of palakottai. Add it to cooker, add pinch of salt and required water. Pressure cook for 3-4 whistles.
6. Once the pressure releases. Drain the excess water and keep aside the cooked palakottai.
Now after doing all the preparations, let’s see how to make this gravy.
1. Heat a pan with oil, add mustard seeds and cumin seeds. Once it splutters add crushed garlic and saute.
2. Once it changes golden, add the grounded onion tomato paste and saute well until it starts boiling.
3. Add extracted tamarind juice to it and stir. Boil for 2-3 minutes and cooked palakottai.
4. Mix and add required salt, turmeric powder, chilli powder, sambar powder and Asafoetida. Mix well and cook for 5 minutes in medium flame.
5. Now add the grounded coconut mixture along with little water and stir well. Cook in low flame until it gets thickens a little.
6. Garnish with coriander leaves and remove from flame.
7. Serve it hot for rice. Enjoy this delicious palakottai kulambu.