Palakottai Pepper Fry | Jackfruit Seeds Recipe
Palakottai | Jackfruit Is The seeds from Ripe Fruits And Have A Milky, Sweet Taste To It. Seeds Are Usually Pressure Cooked And Used In the Different Recipes. They Are Commonly Used In India for Making Dry curry like this palakottai pepper fry recipe and many more. Very Easy To Prepare And Absolutely Tasty Dish.
When I think of the jackfruit I Instantly remember my sister . When we were small , every time we went for shopping in T.Nagar ( Once use to be the shopping hub of chennai, india) . They use to sell jackfruit all along the place. And she use to crave for it. My mom bought it for her. I am not a big fan of jackfruit. So when ever she prepare recipes with it especially with the seeds she would lie to me saying it is fresh double beans curry and gives it to me ( jackfruit seeds when pressure cooked and used in recipe resembles a lot like fresh double beans).
This palakottai / jackfruit pepper fry trust me is very tasty. Kids who do not eat vegetables will eat this dish like meat pepper fry. The only spice in the curry is from the pepper powder . This fruit is seasonal so when ever I get this , I generally remove / separate the seeds from the ripe fruit and freeze the fruit part for using it later in the recipes. And I completely sun dry the seed part , remove skin and freeze the seeds too or store it in the room temperature if I am going to use it immediately.
This method is easy and less time consuming - Dry the seeds in the sun for a day or two before peeling the outer white hard shell (skin) and using it in the recipes. By doing so the outer skin cracks from drying in the sun and easily peels away. Remove the shell / skin for all the seeds before cooking. 
Some seeds skin / outer shell is still intact and does not crack even after drying, so use a knife to score on the shell / skin (means to cut slits on the surface of the seed) and then remove it.
Now score (means to cut slits on the surface of the seed) and remove the outer white skin and discard it (peel using fingernails). Again using knife score the inner seeds here and there (do not forget to do this step - so the seed absorbs the masala ). Set aside the cooked jackfruit seeds.
Add the chopped tomatoes and fry till it becomes slightly mushy / soft .
Now add turmeric , salt , pepper powder and water and stir well.
Bring the whole mixture to a boil. Add the pressure cooked jackfruit seeds now and mix well to coat the masala . Switch off the flame.
Add handful of chopped fresh cilantro leaves and garnish and serve.
Jackfruit Health Benefits
There are soo many benefits from eating jackfruit. And seeds from the fruit may contain even more. Some of the benefits are , It is a good source of fiber so it help you feels fuller for longer and helps keep your bowel movement regular (ref webmd).The nutrients in jackfruit may help lower your risk for some health issues, including: ulcer , Diabetes , High Blood Pressure , Skin Problems, Cancer and many more.
When I think of the jackfruit I Instantly remember my sister . When we were small , every time we went for shopping in T.Nagar ( Once use to be the shopping hub of chennai, india) . They use to sell jackfruit all along the place. And she use to crave for it. My mom bought it for her. I am not a big fan of jackfruit. So when ever she prepare recipes with it especially with the seeds she would lie to me saying it is fresh double beans curry and gives it to me ( jackfruit seeds when pressure cooked and used in recipe resembles a lot like fresh double beans).
This palakottai / jackfruit pepper fry trust me is very tasty. Kids who do not eat vegetables will eat this dish like meat pepper fry. The only spice in the curry is from the pepper powder . This fruit is seasonal so when ever I get this , I generally remove / separate the seeds from the ripe fruit and freeze the fruit part for using it later in the recipes. And I completely sun dry the seed part , remove skin and freeze the seeds too or store it in the room temperature if I am going to use it immediately.
What Is The Best Way To Peel The Skin Of The Seeds?
First Step is to remove the seeds from the ripe fruit and keep it separate.
This method is easy and less time consuming - Dry the seeds in the sun for a day or two before peeling the outer white hard shell (skin) and using it in the recipes. By doing so the outer skin cracks from drying in the sun and easily peels away. Remove the shell / skin for all the seeds before cooking.
Some seeds skin / outer shell is still intact and does not crack even after drying, so use a knife to score on the shell / skin (means to cut slits on the surface of the seed) and then remove it.
What If I Forgot To Sun Dry It?
This is what I did in this recipe. I did not sun dry the seeds. I pressure cooked for several whistles in the Indian pressure cooker and once cooked , I used the knife to score the skin of every seeds and peeled the skin using my fingernails. By doing this method it takes time and patience. Because the outer skin of the seeds gets sticky after pressure cooked and its gets difficult to peel. There is one more brown layer skin underneath the white hard shell. Brown layer skin is totally edible and you do not have to remove the skin.Importance Of Scoring The Cooked Seeds
Seeds by itself is tasteless in nature. So Scoring on the seeds after cooking will absorb the prepared masala and it will give a good flavor. Scoring means to cut slits on the surface of the seed here and there. Alternatively you can also prick holes with the fork. Before preparing any dish / recipe this step is recommended.
Sides Suggestions
Palakottai Pepper Fry | Jackfruit Seeds Dry Curry can be served over plain white / brown rice , rasam rice ( dal soup) , yogurt rice , Kuzhambu Variety, Plain Ghee Rice .Step By Step Picture Of How To Prepare For Palakottai Pepper Fry
Ingredients required - Oil , cinnamon sticks , clove , green whole cardamom , fennel seeds , curry leaves , finely chopped onions, ginger and garlic paste, chopped tomatoes, turmeric , pepper powder ,salt and water.
Pressure Cooking
Now take the seeds in the inner pot of the Indian pressure cooker . Add turmeric and salt and enough water above the level of the seeds. Place the inner pot inside the pressure cooker filled with water and close the lid with the gasket and put the whistle on the cooker. Put the flame on high and pressure cook for 5 to 6 whistles and switch off the flame and let pressure release naturally.Open the lid and check if the Seed has cooked . When pricked by the fork it has to be little firm and not too hard. (Do not over cook it , seeds will break and loose its shape).
Now score (means to cut slits on the surface of the seed) and remove the outer white skin and discard it (peel using fingernails). Again using knife score the inner seeds here and there (do not forget to do this step - so the seed absorbs the masala ). Set aside the cooked jackfruit seeds.
Cooking the Jackfruit Seeds Pepper Fry
Take a pan / kadai and add oil and heat in medium - high flame. Once the oil is hot add the tempering - cinnamon sticks , green whole cardamom, clove ,fennel seeds, curry leaves and let the tampering crackle fully and stop until then saute it. Then add the chopped onions and saute till golden brown ( for a minute or two approximately) . Now add ginger and garlic paste and saute till raw smell goes from the paste, for half a minute or so ( Keep stirring the paste else it will get burned in the bottom of the pan).
Add the chopped tomatoes and fry till it becomes slightly mushy / soft .
Now add turmeric , salt , pepper powder and water and stir well.
Bring the whole mixture to a boil. Add the pressure cooked jackfruit seeds now and mix well to coat the masala . Switch off the flame.
Add handful of chopped fresh cilantro leaves and garnish and serve.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
- 245 g Jackfruit Seeds / Palakottai
- 1/2 tsp Turmeric Powder
- 1 tsp Salt (Or use as required , I use Iodized Salt available in USA)
- Water (Enough water for pressure cooking)
- 5 tbsp Oil
- 2 Cinnamon Sticks / Paṭṭai (2 - One Inch Sticks)
- 2 Cloves / Kirambu
- Green Whole Cardamom / Elakkay
- 1/2 tsp Fennel Seeds / Sombu
- Curry Leaves (1 Sprig , few leaves)
- 85 g Onion (Finely Chopped)
- 1 tbsp Ginger And Garlic Paste (Take equal portions of ginger and garlic and grind to paste)
- 100 g Tomato (Chopped)
- 1/2 tsp Turmeric Powder
- 2 tsp Pepper Powder
- 3/4 tsp Salt (Or use as required , I use Iodized Salt available in USA)
- 1/2 cup Water (90 ML)
For Pressure Cooking
To Temper
Other Ingredients
Instructions
- Take all the ingredients - Oil , cinnamon sticks , clove , green whole cardamom , fennel seeds , curry leaves , finely chopped onions, ginger and garlic paste, chopped tomatoes, turmeric , pepper powder ,salt and water.
- Now take the seeds in the inner pot of the Indian pressure cooker . Add turmeric and salt and enough water above the level of the seeds. Place the inner pot inside the pressure cooker filled with water and close the lid with the gasket and put the whistle on the cooker. Put the flame on high and pressure cook for 5 to 6 whistles and switch off the flame and let pressure release naturally.
- Open the lid and check if the Seed has cooked . When pricked by the fork it has to be little firm but and too hard. (Do not over cook it , seeds will break and loose its shape). Now score (means to cut slits on the surface of the seed) and remove the outer white skin and discard it (peel using fingernails). Again using knife score the inner seeds here and there (do not forget to do this step - so the seed absorbs the masala ). Set aside the cooked jackfruit seeds.
- Take a pan / kadai and add oil and heat in medium - high flame. Once the oil is hot add the tempering - cinnamon sticks , green whole cardamom, clove ,fennel seeds, curry leaves and let the tampering crackle fully and stop until then saute it. Then add the chopped onions and saute till golden brown ( for a minute or two approximately) . Now add ginger and garlic paste and saute till raw smell goes from the paste, for half a minute or so ( Keep stirring the paste else it will get burned in the bottom of the pan). Add the chopped tomatoes and fry till it becomes slightly mushy / soft . Now add turmeric , salt , pepper powder and water and stir once and bring the whole mixture to a boil. Add the pressure cooked jackfruit seeds now and mix well to coat the masala . Switch off the flame. Add handful of chopped fresh cilantro leaves and garnish and serve.
Preparation
Pressure Cooking
Cooking the Jackfruit Seeds Pepper Fry
Recipe Notes
*It is important to cook the seeds properly . Pressure cook initially for 5 to 6 whistles and check if it is cooked. When pricked by the fork it has to be little firm but not too hard. (Do not over cook it too , seeds will break and loose its shape). If is is too hard when pricked . Pressure cooker for one or two whistles extra.
*I forgot to sun dry and did not remove the shell /outer skin from the seeds before cooking . So I pressure cooked and after cooking , I used the knife to score the skin of every seeds and peeled the skin using my fingernails. This method takes time and patience. Because the outer skin of the seeds gets sticky after pressure cooked and its gets difficult to peel. There is one more brown layer skin underneath the white hard shell. Brown layer skin is totally edible and you do not have to remove the skin.
* Do not forget to score on the seeds after pressure cooking. So seed will absorb the masala and will give a good flavor. Scoring means to cut slits on the surface of the seed here and there.
