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    Palakottai Sambar | Jackfruit seed sambar

    April 18, 2023 By Vidya Srinivasan Leave a Comment

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    Palakottai Sambar ,   Jackfruit seed sambar ,  Palakottai kuzhambu ,  tamil nadu style pala kottai sambar ,  south indian jackfruit seeds sambhar ,  sambar with jack fruit seeds | coconut sambar, Arachu vitta sambar, Araithu vitta sambar,  sambar with freshly ground spice, onion sambar, vengayam sambar,  tamilbrahm sambar recipe with step-by-step pictures, and video recipe. Check out pala kottai sambar recipe   and if you like the video pls SUBSCRIBE to my channel.

    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

    Pala kottai sambar

    • Add oil and heat

    • Furthermore, add mustard seeds and splutter

    • Add small onion; saute till the onion turns translucent 

    • Furthermore, add tamarind water and the required salt; boil for 6 minutes

    • Add ground mixture, and water and boil for 5 minutes

     

    • Furthermore, add cooked dal

    • Add water, coriander, curry leaves, jaggery, and asafoetida; mix well and boil for 6 minutes

    palakottai sambar

    sambar with jackfruit seeds
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    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

    Instructions

    • 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
    • Pala kottai sambar
    • Add oil and heat
    • Furthermore, add mustard seeds and splutter
    • Add small onion; saute till the onion turns translucent
    • Furthermore, add tamarind water and the required salt; boil for 6 minutes
    • Add ground mixture, and water and boil for 5 minutes
    • Furthermore, add cooked dal
    • Add water, coriander, curry leaves, jaggery, and asafoetida; mix well and boil for 6 minutes

    Video

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