Tamil Nadu Style Pala Kottai Sambar Recipe - Mangalore Cucumber & Jackfruit Seed Sambar
Tamil Nadu Style Pala Kottai Sambar is a delicious combination of Dal, Jackfruit Seeds and Mangalore Cucumber cooked with everyday spices. Serve it with Hot Idlis and Coconut Chutney.
Tamil Nadu Style Pala Kottai Sambar also known as Mangalore Cucumber and Jackfruit Seed Sambar is a recipe taken from the roots from Tamil Nadu Cuisine.
Pala Kottai is called as the Jackfruit seed in Tamil and is obtained after eating the ripened jackfruit pulp.
The seeds are usually used in many parts of India to make a curry, rasam or even a stir fry. In this recipe, it is rightly combined with some chopped Mangalore cucumber to create a different flavor to the whole dish.
If you are looking for more Sambar Recipes, here are some for your Vegetarian meal:
How to make Tamil Nadu Style Pala Kottai Sambar Recipe - Mangalore Cucumber & Jackfruit Seed Sambar
To begin making the Pala Kottai Sambar, we will first cook the jackfruit seeds.
Heat water in a saucepan on medium flame, immerse the jackfruit seeds with salt. It will take about 15 minutes to cook.
Once done, drain the water and peel off the thicker part of the skin. Keep it aside.
In a pressure cooker, add in the tamarind water, green chilli, mangalore cucumber, toor dal, turmeric powder and salt all together and pressure cook it for 4 whistles. Turn off the flame.
Leave it to rest and allow the pressure from the cooker to release naturally. Open the lid after the pressure is released and then add in the jackfruit seeds and stir well, check for seasoning if required.
The next step is to temper the Pala Kottai Sambar. Heat a tadka pan, with oil, add in the mustard seeds and urad dal, leave it for 10 seconds.
Add dry red chilli and fry for 10 more seconds, pour it over the sambar and give it a mix. It is ready to be served.
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