JACK FRUIT PULLINGARY/SAMBAR KERALA STYLE

INGREDIENTS

Jackfruit 400 gms 2 cups
Arhar dal/ split red gram 1/2 cup
Turmeric 1/4 ts
Tamarind 1/2 lemon size
Oil 1 tbsp
Salt to taste

FOR WET GRIND
Shallots 5 no.s
Corriander powder 1 tsp
Red chilly 3
Fenugreek 1/2 tsp

FOR SEASONING
Mustard seeds 1 tsp
shallots 3-4 finely diced
Curry leaves 1 sprig

Coriander leaves for garnishing

METHOD

Heat 2 tsp oil and add fenugreek and saute for a second add the red chillies, shallots and fry till the shallots turn golden brown. Add the coriander powder and fry for few seconds. Turn off the heat. When it cools down blend it in a smooth paste. keep it aside.












In half cup warm water soak the tamarind and after 10 minutes take out the pulp and keep it aside.

In a pan add water, turmeric and add the raw jackfruit pieces. Cook it it becomes tender. Add salt

.



Pressure cook the 1/2 dal  in 1 1/2 cup water, once the dal is cooked smash and put it with the jackfruit. Cook for 2-3 minutes.Add the tamarind pulp and the ground paste and cook for 10 minutes on low flame.












Garnish with coriander leaves. Serve hot with steamed rice.

CHAKKA MASALA CURRY

Jackfruit is a healthy fruit with no fat but high energy. It contains high amount of nutrients, is an antioxidant and good for eye sight. It strengthens immune function and protects from flu, cold and infections. Diabetic people can enjoy this fruit making sure to add some physical activity.

INGREDIENTS

• Raw jackfruit/chakka      1-2 cups
• Turmeric                            1/2 tsp
• Garam masala powder    1 tsp
• Coconut oil                         1 tbsp
• Salt to taste
FOR WET GRIND
• Shallots                     3-4
• Onion medium        1
• Cumin seeds             1 tsp
• Coconut grated        2 tbsp
• Garlic                         3-4
• Coriander powder  2 tsp
• Red dry chill            2-4
METHOD
Heat coconut oil in a deep frying pan on medium heat , add dry red chillies, cumin seeds and roughly cut shallots and onions.
Saute till onion turns golden brown. Add coriander powder and saute for a minute,don't burn it. Add freshly grated coconut and on low heat sauté till coconut also turns golden brown. Turn off the fire. Add garlic to it. Let it cool down.
Add little water and blend it in a blender into a smooth paste. Keep the masala aside.


Take a small pressure cooker, add chopped raw jack fruit, chopped tomato, turmeric powder, garam masala powder, masala(ground paste), required salt and enough water to boil the jackfruit. Close the lid and pressure cook for 3-4 whistles or until the jackfruit is cooked.



Serve as an accompaniment with idli/dosa/iddiyappam/rice.