A traditional Tamil Nadu sambar featuring jackfruit seeds and Mangalore cucumber simmered in lentils and a spice-infused tamarind broth.
Rediscovering Tradition: Tamil Nadu Style Pala Kottai Sambar (Jackfruit Seed & Mangalore Cucumber Curry)
In the world of South Indian cuisine, nothing says “home” quite like the aroma of a fresh pot of Sambar. But while drumstick or shallot sambar usually take the spotlight, there is a seasonal treasure that deserves a place at your table: Pala Kottai Sambar.
Combining the nutty texture of jackfruit seeds with the succulent, watery crunch of Mangalore cucumber, this Tamil Nadu specialty is a masterclass in zero-waste cooking and regional flavors.
The Star Ingredient: Pala Kottai (Jackfruit Seeds)
If you’ve been throwing away the seeds after enjoying a sweet, ripe jackfruit, you’re missing out on a nutritional powerhouse. In Tamil Nadu, these seeds—known as Pala Kottai—are prized for their starchy, chestnut-like texture. They are rich in protein, dietary fiber, and vitamins, making them a hearty addition to any vegetarian meal.
Why This Sambar Works
What makes this specific recipe stand out is the pairing of Jackfruit Seeds with Mangalore Cucumber (also known as Southekai or Vellarikka).
The Seeds: Provide a dense, earthy bite.
The Cucumber: Adds a refreshing, slightly sweet balance and absorbs the tangy tamarind broth perfectly.
How to Make It: A Quick Guide
Ingredients You’ll Need:
- The Base: Toor Dal (split pigeon peas) and Tamarind water.
- The Vegetables: 1 cup Mangalore cucumber (cut into chunks) and 8-10 Jackfruit seeds.
- The Aromatics: Green chili paste, turmeric, and fresh coconut.
- The Spice: Your favorite Sambar powder.
- The Tempering (Tadka): Mustard seeds, urad dal, dry red chilies, and curry leaves.
Simple Steps to Perfection
- Prep the Seeds: Jackfruit seeds have a tough outer shell. Boil them in salted water for about 15 minutes until tender, then peel off the white skin.
- Pressure Cook: Combine the toor dal, Mangalore cucumber, tamarind water, and spices in a pressure cooker. Cook for about 4 whistles until the dal is mushy and the cucumber is translucent.
- The Blend: Add the cooked jackfruit seeds to the dal mixture. If you want a richer texture, you can stir in a little fresh coconut paste.
- The Tempering: The secret to a great sambar is the final “Tadka.” Fry mustard seeds and red chilies in oil until they crackle, then pour them over the sambar to release a smoky aroma.
Serving Suggestions
To enjoy this dish the traditional way, serve it piping hot over steamed ponni rice with a dollop of ghee.
For the ultimate South Indian “Plated Meal” experience, pair it with:
- Chow Chow Thoran: A light chayote squash stir-fry.
- Elai Vadam: Sun-dried rice crackers.
- A spoonful of spicy mango pickle.
The Tamil Nadu Style Pala Kottai Sambar is more than just a recipe; it’s a tribute to the resourcefulness of Indian kitchens. It’s a seasonal delight that brings a unique texture and a deep sense of nostalgia to the lunch table
