A Curry/Sambar prepared using raw Jackfruit. This curry is very popular in regions where Jackfruit is grown abundantly like coastal Karnataka, Chikmagalur, Mysore and Bangalore.
Time Required: 25 Minutes
Serves: 4
Ingredients:
2 Cups Raw Jackfruit cut into big pieces
1 Cup soaked Kadalekalu/black Chick Peas
1 Cup Tur Dal/Red Gram split
1/2 Cup fresh Coconut
1 big lemon sized Tamarind soaked in water
3tbsp Huli Pudi/Sambar Powder
1 small piece Jaggery/Molasses
Salt to taste
For the Seasoning:
1tbsp Oil
1tsp Mustard Seeds
1/2tsp Asafoetida
1/2tsp Turmeric Powder
Few Curry Leaves
2 Broken Red Chilies
Method:
Grind Coconut and Hulipudi/Sambar powder to a paste. Extract 2 cups of Tamarind water. Pressure cook Tur dal and Chik peas separately and keep it aside. Boil Tamarind water and Jackfruit pices in a thick bottomed vessel for 5 to 8 minutes. Add the hulipudi paste, Tur dal, Chik peas, Salt, Jaggery and let it come to a boil. If the mixture is too thick, add water and boil. Cook for at least 5 to 6 minutes continuously stirring.
For the Seasoning:
Heat Oil, add Mustard seeds and when they splutter add Turmeric Powder, Asafoetida, Curry leaves and Red chilies. Remove from heat and add to huli/sambar and mix well.
Serve hot with Rice and Ghee.
