Jackfruit Seed Curry | Palakottai Poriyal Recipe - South Indian Style Raw Jackfruit Curry
Flavorful South Indian style Jackfruit Seed Curry (Palakottai Poriyal / Thoran) made with tender jackfruit seeds, coconut, onions and sambar powder in a pressure cooker.
Servings: 3 servings
Ingredients
Main Ingredients
- 30 Jackfruit seeds (Palakottai / approx. 250 g / 8.8 oz)
- ¼ tsp Turmeric powder
- Salt (as needed / to taste)
To Grind (Coconut Masala)
- ¼ cup Grated coconut (approx. 20 g / 0.7 oz)
- 1 Big onion or 5 small sambar onions (finely chopped / approx. 80 g)
- 1 tsp Sambar powder
- ½ tsp Cumin seeds (Jeera)
To Temper
- 1 tbsp Cooking oil or coconut oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 pinch Hing (Asafoetida)
- 1 sprig Curry leaves few
Instructions
- Sun dry the jackfruit seeds for a week if you have time so the outer hard white shell peels off easily. Alternatively, microwave the seeds on high power for 2 to 3 minutes until the shell crackles and seeds become half-cooked.
- Peel off the white outer shell and thin brown skin, then chop the cleaned jackfruit seeds into small cubes.
- Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, curry leaves and hing. Add the chopped jackfruit seeds and sauté for a minute with salt and turmeric powder.
- In a small mixie jar, grind grated coconut, onion, sambar powder and cumin seeds to a coarse paste without adding water.
- Add the ground coconut paste to the sautéed jackfruit seeds and mix well to coat. Add 1/2 cup of water, cover and pressure cook for 1 whistle on low flame. Allow steam to release naturally. If excess water remains, simmer for a minute to dry it out. Serve warm with sambar rice or rasam rice!
Notes
- Adjust the amount of sambar powder as per your taste.
- You can replace sambar powder with red chilli powder and coriander (dhania) powder in a 1:2 ratio.
- Using coconut oil gives an authentic Kerala-style thoran aroma.