Mangai Palakottai Kuzhambu | Raw Mango Jackfruit Seeds Curry

Super delicious summer special Mangai Palakottai Kuzhambu recipe with detailed step by step pictures. Raw Mango Jackfruit Seeds Curry video recipe, Mangai Palakottai Kuzhambu video recipe. Learn how to make the best mango curry recipe using traditional deep burned clay cookware.

When mangoes are in season, as much as making desserts and enjoying the sweet fruit, I love using it for traditional raw mango chutneys and raw mango sambar. I have been wanting to try making a raw mango curry recipe without having to use the dal and this mangai palakottai kuzhambu seemed apt. Summer is one of my favorite months, because apart from mangoes, jack fruit is also in season. While the fruit is used to make chakka varatti and chakka pradhaman, the palakottai or the jackfruit seeds are a delicacy on their own. So for this curry recipe, I planned to incorporate flavors of raw mango with the jackfruit seeds in a coconut based kuzhambu recipe.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Clayware Usage & Tips
• Substitutions & Variations
• Storage & Serving Suggestions
• Video Recipe
• More Kuzhambu Recipes
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This curry uses coconut oil and a lot of fresh coconut used in this recipe, the flavors gel really well with raw mango and jackfruit seeds. It goes well with hot rice, with a side of roasted pappadum or just as it is too. It can also be served with hot idlis, crispy dosa or even roti. I made this in a traditional deep burnt claypot (also known as black pottery) called uruli. While it is not necessary to make this in an uruli, it lends a beautiful earthy flavor to the curry and comes highly recommended for the authentic taste.

Ingredients

Raw Mango is one of the main ingredients for making this spicy tangy curry. Depending on how tangy the curry should, choose the variant of the mango accordingly. For this recipe, I used Totapuri mangoes as I don’t prefer a sour curry.

Jackfruit Seeds, known as Palakottai is one of the other main ingredients for this curry. As there are no other lentils and pulses used in this recipe, the creaminess of the cooked jackfruit seeds makes the curry thick and flavorful. You do not have to pre-cook the seeds, just boil them with rest of the ingredients in the uruli for perfect texture.

Onions are used in two different ways in the curry recipe. First sliced onions are cooked with chopped mangoes and jackfruit seeds and then, roasted shallots (madras onions) are added as a tempering to the curry.

Coconut is a must for this recipe and it adds to the body of the curry, making it both thick and flavorful. Fresh coconut is preferred for the recipe, however frozen coconut can be thawed and made into a smooth paste too.

Fresh Curry Leaves add such immense flavor to this otherwise simple curry and we use it around three different times during the cook.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In the claypot (uruli) add ½ cup chopped jackfruit seeds, 1 onion sliced, 3-4 green chillies, 1 sprig fresh curry leaves, ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder. Add water just enough to cover the ingredients. Now switch on the heat.

Let the vegetables cook on low flame until the water begins to boil and froth. Cook covered for 8-10 minutes until the onions and jackfruit seeds are soft.

Now add 1 cup chopped raw mangoes (with skin).

Mix well and cook covered for 8-10 minutes until the mangoes are soft.

Next add salt needed for the curry and mix well.

Add 1 cup fresh coconut paste (grind about 1 cup of fresh coconut grated with little water until smooth).

Mix well and let it cook on low heat.

As the curry comes together and gets thick, remove from heat.

In a tempering pan heat 1.5 tablespoon coconut oil. Add ½ teaspoon mustard seeds and 1 dry red chilli cut in half. As it splutters, add 1 sprig of fresh curry leaves and 12-15 shallots.

Roast on low flame until the shallots are golden brown & crisp.

Remove from heat and then add ¼ teaspoon turmeric powder.

Add the tempering to the prepared curry. Gently mix it together.

Drizzle 1-2 teaspoon coconut oil on top and place a sprig of fresh curry leaves on top for extra flavor.

Serve hot with rice or with breakfast recipes like idli or dosa or even chapati.

Recipe Notes

• It is optional to add raw coconut oil on top after tempering the curry, although it adds a brilliant flavor.
• Adjust the number of green chillies depending on the spice preference.

Top Tip

I would highly recommend making this curry in a clay pot, especially deep burned black pottery clayware like uruli for authentic taste. As the curry does not have a lot of thickening ingredients, cooking it in clayware ensures the right texture of the curry. Checkout below for clayware usage and maintenance tips below.

Clayware Usage & Tips

The best clayware should be strong & sturdy, heavy to lift. Clayware seasoning involves soaking it in starch and then heating it until the surface is smooth. This is not an easy process to perform at home, so it would be best to buy pre-seasoned clayware from reputed stores.

You should soak the clayware, immersing it completely in water overnight or 10-12 hours to remove the wood ash sediments and the extra starch used for seasoning. The clayware might get slippery when removing for water, handle carefully. Lightly scrub it with a brush and heat water for about 15 minutes on low flame first. Discard the water and then the clayware is ready to be used for cooking.

Never ever use soap on clayware as it can be absorbed and later released while cooking food. You can soak the clayware in water if there is any food stuck to it. Lightly scrub and wash it with lemon if needed.

It is best not to place an empty clay pot on heat without any ingredients. Also, never add cold water/liquid to the clay pot when it is very hot. The sudden change in temperature can cause it to crack & break.

Lastly, wipe the clayware clean of any water and dry it completely before storing it. This prevents any mold or fungus from developing during storage.

Substitutions & Variations

You can adjust the number of raw mangoes and the jackfruit seeds depending on the availability. This curry can also be made without jackfruit seeds too.

Shallots are optional and can be replaced with finely chopped onions, although the flavor of shallots is unmatchable.

Use of coconut oil is a must for the authentic taste but if you don’t have it or not prefer to use it, you can also use any other vegetable oil except olive oil.

Storage & Serving Suggestions

Mangai Palakottai Kuzhambu is best served hot with some rice and pappadum. It can also be served as a side dish with idli, dosa or chapati too. It can be stored in fridge for upto a day and reheated before serving again.

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