Raw Jackfruit Sambar (Lentil Curry - South Indian style)

 

          Sambar in general is very commonly prepared in almost all South Indian homes. In fact every household have their very own way of preparing this traditional dish. Vegetables of your choice are generally added to it, drumstick being the most common veggie.

           So check out my version of Raw Jackfruit Sambar, that has its origin from Udipi in Karnataka where it is called Halasina kayi Huli. This simple lentil curry tastes just awesome not only with rice but also with idli, dosa, uttapam, etc. So check out the step by step pictorial recipe to prepare this yummy and nutritious recipe.

               Raw Jackfruit is a vegetarian mutton and is a popular meat substitute. It is a rich source of vitamins and minerals, dietary fiber, potassium and vitamin C. Besides, it is good for diabetics as it keeps the sugar level in control. 

               So to sum up, the consumption of Raw jackfruit is beneficial to our health. Various recipes can be dished out with this wonder veggie. However, for now, go ahead and prepare this yummy Raw Jackfruit Sambar and enjoy with your loved ones. 

• 1/4 cup tuvar dal (pigeon pea lentil), soaked for 30 minutes
• 1/2 of a small raw jackfruit, deskinned & cubed
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. sambar powder
• 2 tbsp. fresh coconut paste
• 1 tsp. tamarind paste
• 2 tbsp. oil
• 2 dry red chilies
• 1 tsp. mustard seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. urad dal
• 1 tsp. garlic, chopped
• 1 tsp. ghee
• a sprig of coriander leaf to garnish

          Pressure cook the dal in 1 cup water for 4-5 whistles. Give it a whisk. To it add the chopped raw jackfruit and cook for 1 whistle.

          Add salt, sambar powder, coconut paste, tamarind paste and turmeric powder. 

          Add 1 cup water and bring it to a boil. Simmer for 2-3 minutes. When done, transfer to a serving dish. 

          Heat oil in a pan and temper with mustard seeds. After it stops crackling, add the asafoetida, curry leaves, dry red chilies, garlic and urad dal. Sauté for a minute on a low flame. 

          Then pour this tempering over the prepared sambar. Add a tsp. of ghee and  garnish with a sprig of coriander leaf. Relish with hot steamed rice. 

Note - 

1.  I have skipped jaggery / sugar in this recipe. You may add so if you wish. 

2.  I have made use of store bought sambar powder. But if preparing it at home, then grind the coconut along with the other ingredients. 

3.  I have added a tsp. of ghee to the end product as this makes the sambar more flavorful and aromatic. However, it is purely optional.

                            Pressure cook the dal in 1cup water for 4-5 whistles. Give it a whisk. 

                                 To it add the chopped raw jackfruit and cook for 1 whistle.

                  Add salt, sambar powder, coconut paste, tamarind paste & turmeric powder. 

                             Add 3/4 cup water & bring it to a boil. Simmer for 2-3 minutes. 

                             When done, transfer to a serving dish. 

                       Heat oil & temper with mustard seeds. After it stops crackling, add the

                         asafoetida, curry leaves, dry red chilies, garlic & urad dal. Sauté for a 

                         minute on a low flame. 

                                  Pour this tempering over the prepared sambar. 

                     Add a tsp. of ghee & garnish with a sprig of coriander leaf. Relish with 

                     hot steamed rice.