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.

ADIPOLLI PALAKKAD SAMBAR

Sambar is a South Indian gravy dish. There are lot of varieties of Sambar. As I am from Palakkad I like my mom's way of making sambar. Sambar can be taken with idli, dosa , vada etc. for breakfast or with rice in the afternoon.

INGREDIENTS

toor dal   1/2 cup
tamarind lemon size
salt to taste
turmeric powder 1/2 tsp
refined oil or coconut oil



VEGETABLES USED

drumstick  2
ashgourd  a small piece
broad beans 5
country tomato 2












FOR DRY ROASTING


whole red chilli 5
corriander seeds 1 tbsp
asafoetida a pea size
coconut grated1/2 cup
fenugreek 1/4 tsp
curry leaves few







FOR SEASONING

mustard seeds
 red chilli 1
corriander leaves
curry leaves


METHOD

1. Pressure cook dal nicely and mash it and keep it aside

2. Add 2 tsp oil in a wok, when the oil heats up add the asafoetida and fry both sides till it becomes crisp, add chilli, fenugreek seeds and corriander seeds and stir frequently till the seeds turn colour to brown , then add coconut and curry leaves and keep stirring till the coconut turns golden brown. Turn off the stove and let it cool , then grind it to a paste adding little water.

3. Cut the vegetable and boil in water adding salt and turmeric. When the vegetable is cooked , add the dal and cook for five minutes then add the tamarind pulp. After five minutes add the ground paste and cook for another five minutes. Switch off the stove .Add the corriander leaves and the seasoning.

4. Serve this with rice or idli or dosa...