Palaakkai Pinju recipes
PALA KAI (PALA PINJU) RECIPES
from Ramesh 0n 14-3-2008
PK doesn’t need boiling – instead pour eneough oil in to the KADAI – like we do for making Vadai or Bonda and fry deep – then
keep aside to allow oil to drain.
Then make your base masala
The options are
a) Ginger Garlic base
b) Tomato onion base
c) Ginger garlic + Thengaipaal + bay leaves + Pudina
etc to name a few bases.
Then fry this masala in a teaspoon oil over 12 -1 5 minutes in a kadai till the oil oozes out.
Allow the masala to coll for 5 – 7 minutes.
Then add a cup full of water ( 150 ml to 200 ml) to the cooled masala.
Mix water with masala thorougly with Karandi/spoon so that the masalabecomes thin.
Now transfer this mixture to the kadai and allow to become boil.
When you see the bubbles surfacing, aimmer the stove & add the FRIED PK
The masala & PK has to be mixed gently
The thin masala will be absorbed by the PK fry and when it is about to become dry, remove from teh stove & garnish with
Pls wait for one wek – let me give you step by step along with fotos.( ofcourse JPEG )
Recipe from Rajappa on 14-03-2008 Meenakshi Ammal Samayal Kurippu
Pala kaai (pk) – peel its outer skin, remove the centre narambu, and cut into small cubes.
Cook the cubes, with 1/4 tbsp of haldi powder, in a closed pan.
After these are well-cooked, add a pinch of salt and continue cooking for a few more minutes.
Drain the water and allow the pk to cool.
Using an appalak kuzahvi, te cooked pk is to be uthirthu_fied.
For every 2 cups of uthirtha pk, the following are needed:
1 1/4 tsp of salt, 4 milagai vaththal (red milagai), kadugu 1 tsp, Udad dal 1 1/2 tsp, sugar 1 1/2 tsp,kariveppilai oru killu, hing a pinch, Oil 4 tsps,
Cooked thuvaramparuppu 1 handful, 1/2 moodi thruviya thengai.
Heat a vanali and pour the oil and add kadugu, uluththamparuppu, killiya milagai vaththal, and let them saute (thaalikkavum) .
add cooked thuvaramparuppu, and kilaravum for a couple of minutes.
Add the cooked pk.
Dissolve the hing in water (karaithu kollavum) and add this.
Usiliththu_fy this for a few minutes.
** End of recipe.
recipe from Ganesh on 13-03-2008
PALA KAI KURMA
This kurma recipe is based on canned jackfruit (and the can contains 20 to 25 small cubes of pala kaai). I am sure this can be
applied to the Pinju pala kaai. The kurma can be eaten with hot rice or rotis.
Things to grind in Mixie:
1. 1 big onion, roughly sliced and slightly fried with few drops of oil
2. 1 tomato (the size of a tennis ball)
3. 3 or 4 cloves of Garlic
4. a small piece of ginger root
5.4 to 6 green chillies (depending on the level of ‘kaaram’ you prefer)
6. a handful of mint leaves
7. a small bunch of Kotthamalli leaves
8. 2 or 3 bay leaves, 3 or 4 lavang, a tea spoon of black pepper, 1 vaasanai poo (you may play around here depending on the level
of masala you prefer)
9. few pieces of cashew and/or almond (if you haven’t tried this before, cashew/almond gives a rich flavour in most of the
10. right amount of salt and a tea spoon of sugar
11. A can of coconut milk or half moodi Thengai (if you are going to use raw thengai, make sure the gravy is not coarse at the
1. I am not sure about the form of the Pala kaai which you get. Make sure the kaai is in small cubes. Add 1 or 2 tea spoons of your
favourite oil and fry the pala kaai until they become slightly brown. The purpose of this is for them to retain the shape when you
finally drop them in the Kurma. Keep them aside.
2. Add 2 table spoons of oil in the pan(depending on the level of oil that you would prefer). Add a tea spoon of jeera and let them
3. Now pour the ground masala in the pan. If your ground masala is too thick, add a tumbler of water. Simmer the stove to
medium and let it cook for 15 to 20 minutes OR until you see the masala mixed with oil completely.
4. Now add the fried pala kaai to the masala in the pan. Simmer the stove to low and cover the pan if possible. Slow cooking
gives a better taste in my experience. Put off the stove after 15 minutes or so (depending on how raw the pala kaai is).