Chakkai kottai podimas

Chakkai Kottai Podimas is a delicious South Indian side dish made with jackfruit seeds. Packed with nutrients, this traditional recipe is a great way to use jackfruit seeds, which are often overlooked but highly nutritious. With its unique texture and earthy flavour, Chakkai Kottai Podimas is a simple yet flavourful dish that pairs well with rice and sambar or rasam.

Why try Chakkai Kottai Podimas?

Nutrient-Rich: Jackfruit seeds are loaded with protein, fiber, and antioxidants, making this dish both healthy and tasty.
Unique Texture: The cooked jackfruit seeds have a soft yet slightly chewy texture, adding a delightful bite to the dish.
Easy to Make: With minimal ingredients and simple steps, this recipe comes together quickly.

Key Ingredients in Chakkai Kottai Podimas

• Jackfruit Seeds: The star ingredient, boiled and grated or mashed for a crumbly texture.
• Coconut: Adds richness and enhances the traditional flavour.
• Mustard Seeds, Curry Leaves, and Green Chilies: Provide a classic South Indian tempering for added aroma and spice.

Serving Suggestions

• Enjoy Chakkai Kottai Podimas as a side dish with steamed rice, sambar, or rasam.
• It also pairs wonderfully with curd rice for a comforting meal.

Health Benefits of Jackfruit Seeds

• Rich in iron, aiding in improving hemoglobin levels.
• Supports digestion and promotes gut health.
• Packed with vitamins and antioxidants that help boost immunity.

Chakkai Kottai Podimas is a humble yet flavourful dish that brings out the goodness of jackfruit seeds. If you’re looking for a healthy, traditional recipe that’s easy to prepare, this is a must-try!

South Indian Dry Sabzi / Poriyal

Chakka Puzhukku

Vazhakkai Podimas

Seppankizhangu roast

Pulikuthi Upperi

Ivygourd sabzi / Thondekayi palya / Kovakkai Poriyal

Hagalkayi Gojju / Pavakkai Gojju

Idichakkai upperi

Urulai kizhangu Podimas

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Chakkai kottai podimas / Jackfruit seeds dry sabzi

Niranjana Sankaranarayanan

Chakkai kottai podimas or Jackfruit seeds dry sabzi is my favourite recipes out of all the recipes made with jackfruit seeds. Whenever we buy jackfruit, we donot discard the seeds. We make recipes out of it. We can make a normal sabzi called chakkai kottai thoran where the seeds are not grind after cooking. We can add it to molagootal or can make this podimas. For the podimas, we cook the jackfruit seeds and then grind it. Hence we call it as podimas. This has a slight sweetness and I love it. It goes well with sambar saadham, mor kootan or any South Indian gravy.

South Indian Dry Sabzi / Poriyal

Pulikuthi Upperi

Ivygourd sabzi / Thondekayi palya / Kovakkai Poriyal

Hagalkayi Gojju / Pavakkai Gojju

Seppankizhangu roast

Idichakkai upper

iVaazhakkai podimas

Urulai kizhangu Podimas

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Side Dish

Cuisine Indian, Kerala, South Indian

Servings 2

Equipment

• Pressure cooker
• Pan

Ingredients

  

• 25- 30 Jackfruit seeds
• To taste Salt
• 1/2 tsp Turmeric powder
• To cook Water

To grind

• 1/4 Coconut
• 1-2 Green chilli
• few Curry leaves
• few Coriander

To Temper

• 2 tsp Coconut oil
• 1 tsp Mustard
• 1 tsp Channa dhal
• 1 tsp Urad dhal
• few Curry leaves

Instructions

 

• Remove the seeds from the fleshy part of the jackfruit. Wash it well and spread it on a paper.
• The seeds will appear white in colour. After a day or two, the seeds will start drying.
• Once the seeds start drying, we can remove the white covering of the seeds. Donot allow the seeds to dry completely, else it will become hard.
• After removing the white covering of the seeds, the seeds will appear brown in colour.
• Now chop the brown seeds into four and transfer it to a vessel.
• Add turmeric powder, salt and required quantity of water and pressure cook it. The seeds should be coked well but not mushy. It should retain its shape.
• Drain water and allow it to cool.
• Now transfer the seeds into a mixie jar and grind it coarsely. Keep it aside.
• Now in a mixie jar, add coconut, green chillies, curry leaves, coriander and grind it. Keep it aside.
• Ina kadai or pan, add coconut oil. Once the oil is hot, splutter mustard seeds. Once they crack add channa dhal, urad dhal and saute until they turn golden brown. Add curry leaves and saute well.
• Next add the ground coconut mixture and saute well.
• At this stage add the ground jackfruit seeds and mix it well with the coconut mixture.
• Yummy chakkai kottai podimas is ready. Serve it hot with sambar saadham.

Video

Keyword Chakka kotta podimas, Chakkai kottai podimas, Jackfruit seed sabzi, Pala kottai poriyal

INSTRUCTIONS

• Remove the seeds from the fleshy part of the jackfruit. Wash it well and spread it on a paper.
• The seeds will appear white in colour.  After a day or two, the seeds will start drying.
• Once the seeds start drying, we can remove the white covering of the seeds. Donot allow the seeds to dry completely, else it will become hard.
• After removing the white covering of the seeds, the seeds will appear brown in colour.
• Now chop the brown seeds into four and transfer it to a vessel.
• Add turmeric powder, salt and required quantity of water and pressure cook it. The seeds should be coked well but not mushy. It should retain its shape.
• Drain water and allow it to cool.
• Now transfer the seeds into a mixie jar and grind it coarsely. Keep it aside.
• Now in a mixie jar, add coconut, green chillies, curry leaves, coriander and grind it. Keep it aside.
• Ina kadai or pan, add coconut oil. Once the oil is hot, splutter mustard seeds. Once they crack add channa dhal, urad dhal and saute until they turn golden brown. Add curry leaves and saute well.
• Next add the ground coconut mixture and saute well.
• At this stage add the ground jackfruit seeds and mix it well with the coconut mixture.
• Yummy chakkai kottai podimas is ready. Serve it hot with sambar saadham.

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