Palakai pulusu - Jackfruit seed tangy gravy

Jackfruit seed tangy gravy
shallots - 8
soaked channa dal - 1 cup
tomato - 2
thick tamarind pulp - 50 ml
jackfruit seed - 10
sambar powder - 2-3 tsp
pepper, cumin powder - 2 tsp in 1:1 ratio
jaggery - 1 tsp
salt to taste
turmeric powder - 1 tsp
gingilly oil - 3-4 tsp

To tamper
gingilly oil - 1 tsp
mustard seeds - 1 tsp
curry leaves
red chilli - 1
asafoetida a pinch

Wash the seeds and boil it in water till cooked. Peel its browny skin and chop it into lengthy slender pieces. Clean and wash the shallots and chop into finer pieces. Also chop tomatoes. Heat oil in thicker pan. Add shallots, fry till translucent and add tomatoes followed by salt. Stir till tomatoes smashes. Add all the powders. Mix well and add the soaked channa da. Pour half cup water and allow to get cooked. Do not smash or overcook. Now add seeds to it. Mix well. Bring to boil for 2-3 minutes and add tamarind pulp. After 2-3 boils add jaggery. Mix well and garnish with tampering.

This type of gravy is best to use the leftover seeds from Jackfruit.


  1. Delicious jackfruit seeds!:)

  2. never tried jack fruit seeds like this ...thanks for sharing this pulusu ...looks gr8


  3. Delicious curry!

    Thanks for dropping by!

  4. delicious and inviting recipe, looks great

  5. i like jackfruit seeds... curry sounds delish!

  6. Enjoyed browsing through ur space. You have interesting recipes and loved the layout. Glad to follow u:)

  7. Totally new dish to me. I'm sure my Dad would love this recipe. Thanks for sharing. It was really sweet of you to share your thoughts on my blog. Hope to see you again....Following you too...
    Hamaree Rasoi

  8. Nice curry with jackfruit seeds, that too with left overs.

  9. Unique recipe..sounds delicious, will give this recipe a try


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