Jackfruit seed curry, known as palakottai poriyal in Tamil or jackfruit seed thoran in Kerala, is a healthy and flavorful South Indian side dish made with tender jackfruit seeds, coconut and spices in a pressure cooker. Here is how to make easy palakottai poriyal with step-by-step photos.
Raw jackfruit curry (palakottai poriyal in Tamil) was new to me until my friend suggested me to try South Indian style jackfruit seed curry/ Palakottai poriyal for rice. Recently we got a big jackfruit from Sendhil’s Periappa’s house from Manakkarai, Kumbakonam. We enjoyed the fruit and reserved the jackfruit seed (Palakottai in Tamil) for making sambar or puli kuzhambu with it as it has so many health benefits and good nutritional value.
This time I asked my MIL for the poriyal recipe and tried it yesterday for our lunch. It came out very tasty. Sendhil loved it a lot. As I cooked this curry in pressure cooker, my job was done quickly. Its ingredients and method of preparation are very similar to Kerala style Jackfruit seed thoran recipe. It was tasting good with sambar rice. I am happy that I tried a new Jackfruit seed recipe.
Jackfruit season has started in India. So if you buy jackfruit, do not discard the seeds. Try this Palakottai poriyal and enjoy its health benefits. Lets see how to make jackfruit seeds curry recipe.
Check out my Kathal Biryani too.
Quick Notes for US & Abroad Kitchens
- Jackfruit Seed Availability: Fresh whole jackfruit slices and pre-cleaned seeds are often available during spring and summer at Asian grocery stores (H Mart, 99 Ranch) and Indian markets (Patel Brothers). Vacuum-packed frozen jackfruit seeds are also sold in the freezer section year-round.
- Peeling Shortcut: When sun drying is not possible in colder abroad climates, the microwave method is a lifesaver. Place washed seeds on a microwave-safe plate and heat on high for 2 to 3 minutes. The outer white skin loosens quickly and can be slipped off easily with a paring knife.
- Instant Pot Method: If cooking in an Instant Pot instead of a traditional pressure cooker, temper spices on Sauté mode, add the chopped seeds, ground coconut masala and 1/3 cup of water. Pressure Cook on High for 4 minutes followed by a quick pressure release after 5 minutes.
- Coconut & Oil Tip: Fresh or thawed frozen grated coconut works best. Tempering the curry with pure coconut oil brings out that authentic Kerala thoran flavor.
Jackfruit Seed Curry | Palakottai Poriyal Recipe – South Indian Style Raw Jackfruit Curry
Ingredients
Main Ingredients
- 30 Jackfruit seeds (Palakottai / approx. 250 g / 8.8 oz)
- ¼ tsp Turmeric powder
- Salt (as needed / to taste)
To Grind (Coconut Masala)
- ¼ cup Grated coconut (approx. 20 g / 0.7 oz)
- 1 Big onion or 5 small sambar onions (finely chopped / approx. 80 g)
- 1 tsp Sambar powder
- ½ tsp Cumin seeds (Jeera)
To Temper
- 1 tbsp Cooking oil or coconut oil (approx. 15 ml / 0.5 fl oz)
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 pinch Hing (Asafoetida)
- 1 sprig Curry leaves few
Instructions
- Sun dry the jackfruit seeds for a week if you have time so the outer hard white shell peels off easily. Alternatively, microwave the seeds on high power for 2 to 3 minutes until the shell crackles and seeds become half-cooked.
- Peel off the white outer shell and thin brown skin, then chop the cleaned jackfruit seeds into small cubes.
- Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, curry leaves and hing. Add the chopped jackfruit seeds and sauté for a minute with salt and turmeric powder.
- In a small mixie jar, grind grated coconut, onion, sambar powder and cumin seeds to a coarse paste without adding water.
- Add the ground coconut paste to the sautéed jackfruit seeds and mix well to coat. Add 1/2 cup of water, cover and pressure cook for 1 whistle on low flame. Allow steam to release naturally. If excess water remains, simmer for a minute to dry it out. Serve warm with sambar rice or rasam rice!
Notes
- Adjust the amount of sambar powder as per your taste.
- You can replace sambar powder with red chilli powder and coriander (dhania) powder in a 1:2 ratio.
- Using coconut oil gives an authentic Kerala-style thoran aroma.
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Try this easy and flavorful jackfruit seed curry for Sambar rice and enjoy!
I love palakottai poriyal.My mom makes this poriyal kind of plain, yours with all the masala is making me drool.
Thanks dear. give a try :)
I love jackfruit and your way of making curry with all that masala is so delicious…
Thanks Rafee :)
Worked great! Thanks for the recipe!
Happy to know. Thank you :)