Palakottai kootu recipe with brinjal

When we went to shopping last week in Mustafa, we saw this palakottai – Jackfruit seeds. Vj wanted me to  buy this. I have never cooked before but mom and MIL does. I then added it to sambar one day. One day I made this kootu. Still its there. I should roast it and eat or add it to kuzhambu.  When I was kid, early mornings in winter, I used to boil water for bath in the backyard with all the coconut tree parts that was in our back yard. It used to be very interesting for me to everyday light up fire with all those things and boil water. My mom used to say we can throw in the jackfruit seeds in that burnt coal and you get a delicious smoky flavoured snack. I used to love it too. I have did the same with sweet potato and it tasted yumm. But I think Jackfruit seeds can be roasted in kadai also and eaten as such. I have to yet try that. This kootu is very simple and basic recipe with palakottai, yet I wanted to post it in my blog.

Palakottai brinjal kootu recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 15 mins    |  Cook time: 20 mins    |  Serves: 4

Ingredients

Brinjal - 6

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Jack fruit seeds - 15 to 20

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Sambar powder - 1 tsp

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Turmeric - 1/8 tsp

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Moong dal/ Paasi paruppu - 1/4 cup

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Tamarind water, thick - 1 tblsp

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Salt - As needed

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To Grind

Coconut - 1/4 cup

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Onion - 1/2

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Jeera - 3/4 tsp

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To temper

Oil - 2 tsp

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Mustard - 3/4 tsp

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Urad dal - 1 tsp

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Curry leaves - 1 sprig

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Method

1. Cook moong dal in pressure cooker for 3 whistles and keep aside. Cut the jackfruit seeds into 4 as shown in the picture. Then easily the skin can be peeled. Wash it and again cut into smaller pieces as desired.

2. Boil 2 cups of water, add turmeric, sambar powder,salt and jackfruit seeds. Let it get cooked in medium flame. Meanwhile you chop the brinjals, add it to the boiling palakottai. If adding tamarind, add at this stage.

3. As it is cooking, grind coconut first with little water, then add onion and jeera to grind to a coarse paste.

4. Add it to the cooked brinjal along with moong dal. Stir well and bring to boil. Lastly temper and add to the kootu, mix.

Notes

• If the jackfruit seeds are very fresh, then peeling will not be easy. So let it be for 2 or 3 days. Then the skin can be easily peeled.
• Add brinjal only after the seeds are half done as brinjal will get cooked easily.

We had it with murungakkai puli kuzhamu, rice. Goes well with all other spicy kuzhambu like kara kuzhambu or vathal kuzhambu or masala kuzhambu.