Jackfruit Seed Dumpling in Gravy/ Palakottai Urulai Kulambu

I had earlier posted a Paruppu Urundai Kulambu recipe. Using the same idea, I made a Palakottai (Jackfruit Seed) Urundai Kulambu. I made dough with boiled and mashed Jackfruit seeds and some spices. It turned out to be a very tasty dish which goes well with steamed Rice.

Spherical shape is called as Urundai. Since we use the spherical shaped fritters for this Kulambu, it is called Palakottai Urundai Kulambu.

Ingredients:

For Jackfruit Seed Dumplings:

Jack Fruit Seeds – 1 cup (boiled and peeled)

Green Chilies – 3

Ginger – 1 inch long piece

Curry Leaves – from 1 twig

Asafoetida – 1/8 tsp

Finely chopped Onion – 3 tbsp

Finely chopped Coriander Leaves – 3 tbsp

Roasted Chana Powder – ¼ cup

Roasted Bengal Gram Flour – ¼ cup

Or Besan – ¼ cup

Salt to taste

Oil – for deep frying

For Gravy:

To roast and grind:

Chana Dal – 1 tsp

Coriander Seed Powder – 1 tsp

Cumin Seed Powder – ¾ tsp

Red Chill Powder – 2 tsp

Whole Black Pepper – ¼ tsp

Fenugreek Seeds – few

Grated Coconut – ¼ cup

Other Ingredients:

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Urad Dal – 1 tsp

Curry Leaves – from 1 twig

Asafoetida – 1 pinch

Drum Stick 1 (cut into 2 inch long pieces)

Tamarind – medium goose berry sized (soaked in 1.2 cup warm water)

Finely chopped Coriander Leaves = 2 tbsp

Salt – to suit taste

Method:

Crush the boiled and peeled Palakottai and add to the jar. Add roasted Channa Dal Powder, Onion, Salt and Coriander Leaves.

Blend them well. Transfer to a bowl.

Divide it into equal portions and shape each portion into a spherical ball. If the dough is too dry, you can shape them into balls after sprinkling little water.

Heat the Oil in a deep pan. Once the Oil becomes hot, deep fry these balls in medium flame till they turn golden brown.

(You can serve these balls itself as appetizer or serve them as evening snacks.)

Blend Green Chilies, Curry Leaves and Ginger together in a mixer jar for few seconds.

Dry roast Coconut, Chana Dal, Black Pepper, Fenugreek Seeds and Cumin Seeds till the Dal and Coconut turns golden. Switch off the flame. Add Coriander Seed Powder and Red Chilli Powder.

Stir for a few seconds. When they become cool, blend them together with required water to a fine paste. Keep aside. Extract the Tamarind juice and keep it ready.

Heat the Oil in a pan. Crackle the Mustard Seeds. Add Urad dal. Add Curry Leaves and Asafoetida within a few seconds. Stir them. Add 2 cups of water, Salt and Turmeric Powder. Allow to boil.