To begin making Palakottai Kuzhambu Recipe wash the jackfruits seeds thoroughly, make a slit on the outer layer and remove the outer white layer.
In a pressure cooker, add the Jackfruit seeds, add enough water to submerge the seeds,add a pinch of salt, and pressure cook it on a high heat for 3-4 whistles or till they are cooked al-dente. Allow the pressure to release naturally. Drain and reserve the jackfruit seed stock for later use.
Heat a kadai on medium flame, add oil once the oil is hot, add onions and saute until almost translucent, for about 2-3 minutes.
Now add chopped tomatoes , cover and cook until the tomatoes are mushy. Transfer the sauteed onion-tomatoes and allow them to cool.
Transfer the onion-tomato mixture into a mixer-jar, add coriander seeds and grind well along with some of the jackfruit stock. We need a smooth paste. Transfer to a bowl and set aside.
Yet again, in a mixer grinder, combine fresh grated coconut, red chillies and black pepper along with a little jackfruit seeds stock, and grind to a smooth paste. Keep aside.
Heat a pan with oil, on medium heat, add mustard seeds and cumin seeds and curry leaves. Once they splutter and sizzle, add in asafoetida and the crushed garlic cloves and saute till the garlic turn golden.
Once garlic turns to golden, add the ground onion tomato paste and saute well until it starts boiling.
Add the tamarind water to it and stir. Boil for 2-3 minutes and cooked palakottai/jackfruit seeds. Mix well.
Add required salt, turmeric powder, chilli powder, sambar powder. Mix well and cook for 5 minutes in medium heat, such that the flavours seep into the jackfruit seeds.
Now add the ground coconut mixture and stir well. Cook on a low heat until it thickens. Taste and adjust seasoning and consistency of the Palakottai Kuzhambu to your liking. Turn off the flame.
Garnish with coriander leaves.
Serve Palakottai Kuzhambu Recipe along with Raw Jackfruit Poriyal Recipe, Steamed Rice Recipe and Thayir Semiya Recipe for a hearty weekday lunch.