While juggling work, a toddler and home doesn’t always allow me with a lot of time for cooking, what gets me through is planning ahead, and smart meals – one pot meals that lets me put food on the table in a jiffy. Although this is typically the case during weekdays, and we love to eat at least one meal out over the weekend(usually Sunday brunch), I take the time to make one full meal, cooked with patience during the weekend. Our Saturday lunches, are laid back, relaxed, traditional foods that are full of slow cooked goodness.
I present here one such meal to you: rice, drumstick and jackfruit seeds karakuzhambu – chettinad style and cabbage poriyal. Add curd, pickle and papads, it is one satisfying, finger licking meal, that guarantees that you take a Saturday afternoon nap. 🙂 Chettinad recipes are known for the meticulous combination of spices by cooks of the region. What is often forgotten is the fact that the chettinad cooks, were great pioneers of preservation, nutrition and best use of produce. What I mean is that given a vegetable they will find tasty methods to make best use of the fruit, vegetable and seeds. This jackfruit seeds karakuzhambu is one such recipe. I have used frozen drumsticks and frozen jackfruit seeds for this recipe, but feel free to use fresh if you can get them available.
1/2 cup shallots, sliced
1/4 cup garlic, sliced
2 tomatoes chopped
1/2 cup frozen jackfruit seeds(thawed)
2 drumsticks, chopped into finger sized pieces
1 tbsp gingelly oil
1 tsp mustard
1/2 tsp fenugreek seeds
thalippu vadagam, a pinch
1/4 cup tamarind extract
1 tsp chilli powder
1 tbsp coriander powder
1/2 tsp turmeric powder
salt to taste
Heat the gingelly oil, add the mustard, fenugreek seeds and thalippu vadagam. When it splutters and infuses the oil, add the curry leaves, shallots and garlic. Saute until soft and limpy – don’t skip this step, it is important that you cook the shallots and the garlic in the oil. Add the tomatoes, turmeric powder and salt. Saute again until the tomatoes become soft and pulpy. Add the frozen drumstick and jackfruit seeds along with the chilli powder, coriander powderand a half cup of water. Cover and let this come to a boil. Let is simmer for about 10 minutes until the vegetables are cooked and tender. Add the tamarind extract(from a small marble sized ball of tamarind), bring to a boil and simmer another 5-10 minutes. Serve with rice and cabbage poriyal.
Verdict: The jackfruit seeds were buttery and yummy and when doused in the spicy karakuzhambu paired with the fragrance from the drumstick, was an awesome combination. Literally a finger licking lunch. 🙂
Variations: you can add mavathal to this curry instead of the jackfruit seeds, in which case use only half a cup of tamarind water. You can add about 2 tbsp of grated coconut, ground to a paste to this kuzhambu. I chose to omit it.
Sending this to ‘CBB #2 – Chettinad cuisine‘ and
to ‘C for Colorful Currys’ event @ Women’s Era.Pin It