#OPOS Chettinad Palakkai (Tender Jackfruit) Kootu

Kootu is in the front of the picture. Kolambu at the back and Pavakkai Poriyal to the left.
Palakkai or tender jackfruit is a vegetable much loved at home. Our favourite is the Masala or Kaara Poriyal; we also have a simple poriyal topped with grated coconut or the Chettinad special - topped with Milagupodi (a spice powder mix served generally with rice and ghee like the paruppu podi); and not to forget the delicious Kuruma and Sodhi. And this Kootu.
Kootu is a semi gravy served for lunch with the addition of lentils; generally moong dal. In this case however, we use tur dal.
Chettinad kootu recipes are very light and different from other kootu recipes in Tamil Nadu. One major difference is that there is no addition of ground masala. Another is that the seasoning is kind of optional. More often curry leaves and jeera are added with coconut and ghee after thd veggies are cooked. And in this recipe the dal is cooked al dente and simmered with vegetables and spices. Yet another different style of Kootu from Chettinad.

Ingredients:
Tur Dal - 1/4 cup; soak in warm water for half an hour
Palakkai, chopped into tiny pieces - 1 cup
Onion, chopped - 1, small
Tomato, chopped - 1/2
Green Chilli, slit - 1
Sambhar Powder - 1/4 teaspoon
Turmeric Powder - a large pinch
Salt - 1/2 teaspoon
Coconut - 1 tablespoon
Seasoning :
Oil - 1 teaspoon
Mustard - 1/4 teaspoon
Urad Dal - 1/4 teaspoon
Jeera - 1/4 teaspoon
Curry Leaves - 1 sprig

Instructions:
Chop the Palakkai into small pieces. It is easy to cut Palakkai (tender jackfruit). Grease your hands, knife and table with a little oil. Using a sharp knife, cut the whole jackfruit into 2 halves, vertically. Now, slice then and remove the thorny outer
Mix the cut Palakkai with a teaspoon of curds. Keep aside
Chop the onions and tomato. Slit the green chilli.
Take a pressure cooker and layer with onions and tomatoes.
Top with soaked tur dal.
Then with Palakkai, spices and grated coconut.
Add a teaspoon of water. 
Pressure cook for 2 whistles or 4 minutes. 
Release pressure after a minute and add water and seasoning. Simmer for a few minutes. 
It will not be too thick and will take on the colour of the sambhar podi.
Menu Today: 
Paasi Payaru Thanni Kuzhambu, Pavakkai Poriyal, Palakkai Kootu, with Ghee, and Curds.

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