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Kathirikkai Palakottai Kootu Recipe - Palakottai Poricha Kulambu Recipe

A creamy gravy using brinjals and jack fruit seeds that's served either as a side dish or eaten mixed with rice.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine South Indian
Servings 4


  • Kathirikkai or brinjal - 3
  • Palakottai or jackfruit seeds - 15
  • Yellow Moong dal or Paasi paruppu – 1/4 cup
  • Mustard seeds – 1/2 tsp
  • Urad Dal – 1 tsp
  • Fresh grated coconut – 1/4 cup
  • Cumin seeds – 1 tsp
  • Shallots or sambar onions - 2
  • Green chilies – 3
  • Sambar powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Curry leaves – 1 sprig
  • Asafetida – 2 pinch
  • Salt – to taste
  • Oil – 2 tsp


  • Cut each jackfruit seed into 2 (horizontally). Remove the white skin around it and keep aside. Slit the brinjals lengthwise and further chop them into pieces and soak them in water to prevent discoloration.
  • Wash moong dal and transfer to a vessel, add 1/2 cup water, chopped brinjals, turmeric powder. In another vessel, keep the jackfruit seeds, 5 tbsp water, a pinch of salt. Keep both the vessels in a pressure cooker one on top of the other and pressure cook for 2 whistles over medium flame.
  • Meanwhile, grind together grated coconut, sambar onion, cumin seeds and green chilies to a smooth paste using little water and keep aside.
  • Heat a pan with oil. Add mustard seeds and when they splutter, add urad dal, curry leaves, asafetida and let it roast till it the dal becomes golden in color and the leaves become crisp.
  • Add the moongdal – brinjal mixture, cooked jackfruit seeds, ground paste, sambar powder, salt, 1/4 cup water and mix well.
  • Close the pan with a lid and let the kulambu cook over low flame for 5-7 mins.
  • Kathirikkai palakottai kootu is ready. Take off fire and transfer to a serving bowl.
  • You can either mix this poricha kuzhambu with rice to which a liberal dash of ghee is added and eat or serve this as a side dish with sambar or kaara kuzhambu rice.


The jack fruit seeds that I used were tender, so I cooked it along with the dal itself and it was perfectly done. If by chance the seeds that use are hard and aged, you may have to pressure cook it separately for 4 to 5 whistles.