Palakottai Urulai Kizhangu Poriyal | Jackfruit seed & Potato Poriyal | பலாக்கொட்டைபொரியல்

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 Palakottai Urulai Kizhangu Poriyal / Jackfruit seed & Potato Poriyal is crispy ,nutty and spicy that can be served either as a side dish for rice or can simply be enjoyed as a snack. Of all the Palakottai recipes, this Palakottai poriyal is my absolute favorite and I don’t keep a count on how many times I make this curry during the summer time whenever I could get hold of a pack of these.I love to have this palakottai poriyal spicy and hot. This curry not only is enjoyable as a snack but its also lip smacking good when had with rasam and curd rice.  

As Palapalam/Jackfruit are bigger in size so are their seeds.We all love to eat this fruit but throw away its seeds without knowing its nutritive value.They are rich in proteins.The Palakottai are edible and are used to make various delicious dishes.Palakottai are fire roasted then seasoned with salt,pepper or chili powder and served as snack.When the palapalam season is on do try this Palakottai curry / Palakottai poriyal and never dispose the seeds. The chewy goodness is too good to miss out let see below on how to cook this recipe

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Ingredients :

Jack-fruit seeds/Palakottai -30nos

Potato - 250gm

Onions- 2big ones

Tomato- 1 big one

Oil

Mustard seeds- 1tsp

Garlic 10 nos

Chili masala powder (mixture of chili & coriander seeds) 3 to 4tsp

Turmeric powder half tsp

Salt per taste

curry leaves & coriander leaves for seasoning

Methods :

Cut each palakottai into 2 horizontally. Remove the thin white film-like skin and keep aside.Peel the skin of the potato and chop then into bigger peices 

Heat a pressure cooker with oil. Add mustard seeds and let it crackle

Add chopped onions & garlic and saute well , once the raw smell gone add tomato and saute well for 5 mins

Now mix the palakottai & potato with it and stirr well for 5 mins

Add enough water,curry eaves, coriander leaves ,chili masala powder,Turmeric powder and salt per taste and mix well

Now close the pressure cooker and cook for two or three whistles

Switch of the stove and let the pressure ease out, if you want the poriyal to be dry heat it till it gets dry

Now you lip smacking palakottai poriyal is ready

Thank you!!