Wednesday, April 30, 2014
Pala Kottai Poriyal Jack Fruit Seed Fry
This recipe is for those living in rural areas where jack fruits are abundant. In kerala and in Neyveli it is very common. So I am used to good preparations out of this seed. Palakottai murungakkai kuzhambu also will be very tasty. Little bit of patience is needed to cook this as we have to take of the outer white skin first.Cut it into two halves, then it will be easy to peel off the white skin. This seed is said to be little gastric. So avoid taking it too much. But this fry is very tasty and will go well with sambar, rasam and curd rice
Ingredients
Palakottai-30
Sambar powder-2 teaspoons
Turmeric powder-1/2 teaspoon
Procedure
Pressure cook the kottai with half cup water and little salt for 5 minutes. Open the cooker ,I f you have time peel off the brown skin too. Keep the kadai in the stove. In a teaspoon of oil,season the fry with little mustard seed. Add the chili powder and salt needed to the cooked kottai and put it in to the kadai. Fry everything together for 6 to 7 minutes without adding water
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