JackFruit Seed Sambar

Ingredients:

1/2 teaspoon Turmeric Powder

2 teaspoons oil

Salt to taste

2 red chillies

8 Curry Leaves

1 medium sized onion chopped

1/2 teaspoon mustard seeds

1/4 tsp asafoetida

1/2 teaspoon fenugreek seeds

1 large tomato chopped

2 tablespoons sambar powder 

1/4 cup chopped coriander leaves

1 cup of a vegetable of your choice like brinjal,drumstick,raw mango. 






Method of Preparation:

Wash and cut the JackFruit seed into 2 and pressure cook it and keep aside.
Cut the vegetable into medium sized pieces and keep aside.

Soak the tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little by little to prepare 1 cup of juice.

Choose a heavy cooking pot.

Wash and clean the dal. Boil 2 cups of water and add the dal, turmeric powder and 1 teaspoon of oil.

 As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed, add more water as it is boiling but do not let it get too watery.
If you use a pressure cooker it will take about 5 minutes.

In a separate pan, heat to medium and pour in the remaining oil. Once the oil is hot, add mustard seeds, fenugreek and curry leaves and sauté for 2 minutes.

Add the onion and fry it lightly. Add the tamarind extract and let boil lightly until the onions are cooked.

Add this mixture to the dal with asafoetida, tomato, vegetable of choice ,cooked jackfruit seeds and sambar powder. Allow this to boil for 5 to 10 minutes and remove from the heat.

Garnish with chopped coriander. 

I am sending this to

“Think Beyond the Usual – Soup, Curry and Chutney with Fruits” event hosted by  Nithu’s Kitchen