Palakottai Thokku is one of those recipes that reminds me how a humble ingredient can turn into something really satisfying. Jackfruit seeds often get tossed aside, but when you boil and mash them, they take on a creamy texture that soaks up spices wonderfully. This thokku brings together the warmth of cumin, the bite of green chillies, and the subtle tang of lemon juice.
It cooks quickly once the seeds are ready, and the aroma of onions sautéing with ginger fills your kitchen in the best way. I usually make this when I have jackfruit seeds on hand, and it never feels like a side dish that is just filling space on the plate.
About the Recipe
You should try this recipe because it shows you how to use an ingredient that many people discard without a second thought. Jackfruit seeds have a mild, starchy quality that works as a blank canvas for spices. The process is straightforward: boil, mash, and temper with everyday ingredients. There is no complicated technique or hard to find spice blend involved.
What you get is a soft, mildly spiced side that feels comforting without being heavy. It also stretches your grocery budget a little further, which is always welcome.
Why you will love this recipe
This recipe offers a gentle introduction to cooking with jackfruit seeds if you have never tried them before. The seeds have a texture somewhere between cooked potato and chestnut, and they hold their shape even after mashing. The tempering with cumin and onions adds layers of flavor without overwhelming the natural taste of the seeds.
I find that the chaat masala gives a hint of tangy warmth that balances the earthiness really well. The entire dish comes together in under half an hour once the seeds are boiled, which makes it practical for busy evenings. Plus, you can adjust the heat level easily by adding more or fewer green chillies.
Cooking Tips
Make sure to boil the jackfruit seeds until they are completely soft, or they will be difficult to mash. If the seeds feel firm when you press them with a fork, give them a few more minutes in the water. When tempering the cumin seeds, keep the heat at medium so they release their aroma without burning. I usually mash the seeds with a fork rather than blending them because I like a slightly chunky texture. If the mixture looks too thick, you can add a splash of the boiling water you used earlier to loosen it up a bit.
Serving and Storing Suggestions
This recipe makes about four servings and takes roughly ten minutes of prep time plus fifteen minutes of cooking time. Serve the thokku warm with steamed rice, chapati, or even as a filling inside dosa. You can store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop with a teaspoon of water to bring back the soft texture. The flavors settle overnight, so leftover thokku often tastes even better the next day.
Similar Recipes
- Senai Kizhangu Thokku
- Vazhaipoo Thokku
- Vazhakkai Podimas
- Chow Chow Poriyal
- Beetroot Thokku
Nutrient Benefits
Jackfruit seeds are a good source of protein, fiber, and several essential minerals including magnesium and potassium. They provide slow releasing energy, which helps keep you full for longer periods. The ginger and turmeric in this recipe bring anti inflammatory properties, while the cumin aids digestion. Using minimal oil and adding fresh coriander leaves boosts the vitamin content without adding extra calories. This thokku offers a wholesome, plant based option that supports a balanced diet.
Palakottai Thokku
Ingredients
- 2 cups Palakottai (Jackfruit Seed - peeled and chopped)
- 1 Onion
- 3 Green Chillies
- 1 tsp Grated Ginger
- Salt to Taste
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 1/2 tsp Chaat Masala powder
- 1 tsp Coriander Seeds
- 1 tsp Red Chilli Powder
- 1 tbsp Coriander Leaves (Chopped)
- 1 tbsp Lemon Juice
- 2 tbsp Oil
Instructions
- Boil the jack fruit seed with little water by adding salt and turmeric powder.
- Mash the seeds.
- Heat a kadai over medium flame.
- Add 2 tblsp oil and temper cumin seeds.
- Add the chopped green chillies, onions, grated ginger and saute for few minutes.
- Add the red chilli powder, coriander powder and cook until oil floats on top of the gravy.
- Add the mashed jack fruit seeds and chaat masala powder.
- Mix well and switch off the flame.
- If needed, add the lemon juice at the end.
- Serve hot with rice or chapati.
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Frequently Asked Questions
Can I use frozen jackfruit seeds for this recipe?
Yes, frozen seeds work just as well. Thaw them completely before boiling, and add a few extra minutes to the cooking time if they are still slightly firm.
What if I do not have chaat masala powder?
You can skip it or replace it with a pinch of amchur powder or a squeeze of extra lemon juice for that tangy note.
How do I know when the jackfruit seeds are cooked enough?
Press a seed gently with a fork. If it mashes easily without resistance, it is ready. Undercooked seeds will feel dense and hard in the center.
Can I make this thokku ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge. Reheat with a little water before serving to refresh the texture.
Is it necessary to peel the jackfruit seeds?
Yes, the outer skin can be tough and slightly bitter. Peeling ensures a smooth, pleasant texture in the final dish.
