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Tuesday, May 15, 2012

Pala Kottai Poriyal (Jack Fruit Seed Fry )

                                        This recipe is for those living in rural areas where jack fruits are abundant. In kerala and in Neyveli  it is very common. So I am used to good preparations out of this seed. Palakottai murungakkai kuzhambu also will be very tasty. Little bit of patience is needed to cook this as we have to take of the outer white skin first.Cut it into two halves, then it will be easy to peel off the white skin. This seed is said to be little gastric. So avoid taking it too much. But this fry is very tasty and will go well with sambar, rasam and curd rice

Sambar powder-2 teaspoons
Turmeric powder-1/2 teaspoon
Pressure cook the kottai with half cup water and little salt for 5 minutes. Open the cooker ,I  f you have time peel off the brown skin too. Keep the kadai in the stove. In a teaspoon of oil,season the fry with little mustard seed. Add the chili powder and salt needed to the cooked kottai and put it in to the kadai. Fry everything together for 6 to 7 minutes without adding water


maxo said...

I was just enquiring my wife if she could make Palakottai Podimas - as I was pegged down with Palakottai Sambar - you gave me yet another super receipe !

Thanks Achi - Keep blogging

kmadhuri said...

Delicious thanks for the recipe

kmadhuri said...

Delicious recipe..your blog is my go-to for past 2 years. my husband is from TN and he loves when I make from your blog...its easier for me with your recipes..I am indian raised in USA.

Chris said...

welcome back..i tried this recipe ..good one and it was quick..made this along with with ur simple quick rasam..delicious combo..thanks aachi.