Jackfruit Seed Sambhar

Ingredients list for Jackfruit Seed Sambhar

• 20-25 Ripe jackfruit kernels
• to taste Salt
• 1/4 teaspoon Turmeric powder
• Sambhar
• 1 tablespoon Oil
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 15-20 Madras onions , peeled
• 20-25 Curry leaves
• 1/2 teaspoon Turmeric powder
• 1 1/2 tablespoons Sambhar masala powder
• 3/4 cup Tamarind water , (lemon sized tamarind ball soaked in 3/4 cup war
• 1/2 cup Split pigeon peas (tuvar dal) , soaked for 20 minutes, boiled with 1 cup water,
• 1 tablespoon Jaggery , chopped
• 1/4 teaspoon Asafoetida
• 2 tablespoons Fresh coriander leaves , chopped
• Tempering
• 1 tablespoon Ghee
• 1 teaspoon Mustard seeds
• 10-12 Curry leaves
• To serve
• as required Steamed rice
• for drizzling Ghee
• as required Pappadums , fried

Method

1. Remove the seeds from each jackfruit kernel and wash them well.
2. Put the seeds in a pressure cooker, add 1½ cups water, salt and turmeric powder, mix, and cook for 3-4 whistles.
3. Open the cooker once the pressure has reduced completely. Drain the seeds and let them cool slightly. Peel them and keep them in the strainer.
4. To make the sambhar, heat oil in a non-stick deep pan, add fenugreek seeds and sauté for a few seconds. Add madras onions and 10-12 curry leaves, mix and sauté till onions turn golden brown.
5. Add the peeled jackfruit seeds, mix and sauté for 1-2 minutes. Add turmeric powder and sambhar powder, mix and sauté for 30 seconds
6. Add tamarind water and 1 cup water and mix well. Add salt and mix well. Bring it to a boil. Continue to cook on medium heat for 15-20 minutes.
7. Add boiled pigeon peas and mix well. Add 1 cup water, jaggery, asafoetida and remaining curry leaves and mix well. Bring the mixture to a boil.
8. Add coriander leaves and mix well.
9. To make the tempering, heat ghee in a small non-stick pan, add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Immediately pour this into the prepared sambhar and mix well.
10. Transfer the sambhar into a serving bowl, garnish with coriander leaves and serve hot with steamed rice drizzled with ghee and fried papadams.