In chettinad Palakkai is a most important vegetable in Thai Pongal Festival Menu. They search for palakkai at that time and use it in the pongal menu. There are two types of palakkai one is malai palakkai and the other one is curry palakkai. Curry palakkai is good for cooking. It is so soft. In chettinad they have curry palakkai tree in their houses. Tender ones comes in jan, so they include in the pongal menu. They prepare other dishes like poriyal, kootu, pirattal, kurma and kola urundai in palakkai. I will post these recipes later.
Palakkai Poriyal is an easy recipe. I like palakkai very much. Whenever i go to my native i bring one or two.
Let us see how to make palakkai poriyal.
- Palakkai – 1
- Small Onion – 5
- Green chilli – 2
- Curry leaves – few
- Coconut – 2 tblsp
- Turmeric powder – 1/4 tsp
- Salt – to taste
- Oil – 2 tsp
- Mustard – ¼ tsp
- Urad dal – ¼ tsp
Grease the hand with little oil and peel the hard outer thorny layer of the palakkai (Raw jackfruit). Chop Palakkai in to small bits and put it in the water. Add little butter milk in the water to avoid turning black. Cook Palakkai with salt, turmeric powder and water in the pressure cooker for one sound.
Drain the water. Slit the green chilli. Grate the coconut. Peel small onion and cut lengthwise.
Heat oil in a frying pan and add mustard and urad dal. When they crackle add onion, green chilli and curry leaves and sauté for few minutes.
Add cooked Palakkai and grated coconut and stir well and serve with any type of rice varieties.
If the Palakkai is hard you can remove the centre hard portion.
You can add red chilli instead of greenchilli for seasoning.