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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📖 Recipe
