Palakottai Sambar Jackfruit Seed Sambar

Palakottai sambhar

Palakottai sambar is a delicious South Indian dish made with tender jackfruit seeds, lentils, and an aromatic blend of spices. This hearty and flavorful sambar is a popular dish in many households and is known for its rich taste and health benefits. If you’re a fan of sambar, then you must try this unique and tasty version that’s packed with the goodness of jackfruit seeds

Jackfruit seeds’ health benefits

Jackfruit seeds are often overlooked, but they are packed with health benefits.

good source of protein, fiber, and other essential nutrients such as iron, calcium, zinc, and phosphorus Boosts Immunity Aids Digestion Promotes Heart Health Helps Control Blood Sugar Promotes Skin Health Strengthens Bones Aids in Weight Loss

Crush the seed well before cooking

Always crush the palakottai well and remove the outer white shell. You can cook the seeds with brown skin.

Always cook jackfruit seeds separately

Jackfruit seeds are dense and hard, and they require a longer cooking time compared to other vegetables. If you don’t cook the jackfruit seeds separately, there’s a chance they will remain undercooked and hard in the sambar. Adding turmeric powder and sesame oil helps with cooking and flavor, don’t skip it

SHOULD I ALWAYS SOAK TOOR DAL?

No, it is optional but I feel soaking helps even cooking

Freshly ground sambar masala

Freshly ground sambar masala gives the best taste for the jack fruit kuzhambu. Ajwain helps with digestion so don’t skip it. If you want to skip this step, grind sambar powder with coconut; prepare sambar

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR SAMBHAR.

For rice accompaniment sambar I generally use toor dal. For the tiffin variety, I sometimes use moong dal. Restaurants/hotels use a combination of toor dal and masoor dal

Sambar with tender jack fruit seeds serving suggestion

Pala kottai sambar is a versatile dish that can be enjoyed with a variety of accompaniments. Traditionally, it is served with steamed rice along with poriyal, varuval, kootu, vadam etc. it can also be served with dosa, idli, or chapati. The dish can be made with a variety of vegetables like drumstick, onion, brinjal, or pumpkin, depending on your preference.

SHOULD I ADD THE GHEE TEMPERING?

I generally use peanut/coconut oil for tempering. In our home, we prefer adding ghee while eating. You can use ghee according to your choice

KUZHAMBU RECIPES IN TMF

TAMARIND BASED RECIPES IN TMF

Palakottai kottu

Ingredients

pressure cook dal

1/3 cup toor dal 1/4 teaspoon turmeric powder Few drops of sesame oil

Pressure cook palakottai

12 palakottai | jackfruit seeds 1/2 cup water Pinch of turmeric powder Few drops of sesame oil

To roast and grind

1/4 teaspoon oil 1 tablespoon coriander seeds 1/2 teaspoon fenugreek seeds 1 teaspoon toor dal 1/4 teaspoon pepper 1 teaspoon chana dal 1/4 teaspoon cumin seeds 1/8 teaspoon omam 4 red chilles 2 tablespoon coconut Little water

Palakottai kuzhambu

1/2 tablespoon peanut oil 10 small onions 1/2 teaspoon mustard seeds 1 cup + 1/3 cup tamarind water Required salt Coriander and curry leaves Water as required Pinch of jaggery

How to make Palakottai sambar with step-by-step pictures

Pressure cook dal and palakottai

First, wash and soak dal for 30 minutes

Crush Jackfruit seeds and discard the white outer skin. Crush again to your desired size

Add turmeric powder and sesame oil to the soaked dal; place in the cooker

Cover with a lid Place a separator on top Add jackfruit seeds, water, turmeric powder, and sesame oil

Cover with a lid Pressure cook for 6 whistles and simmer for 1 minute; do natural pressure release

Roast and grind

Add oil to the pan and heat

Furthermore, add coriander seeds, toor dal, chana dal, fenugreek seeds, pepper, cumin seeds, ajwain seeds, and red chilli; mix well and saute for 30 seconds

Add small onion and mix well; saute till they turn aromatic and golden brown

Finally, add coconut; mix well and turn off the stove

Transfer and cool completely Remove the red chilli cap

Add little water and grind