Now, i m a Jackfruit addict in and out. You wont find me saying no to the fruit anytime ever even if i m stuffed. I like it raw, i like it ripe and i like the seed. Now, i dont know if i m biologically correct when i call its seed the seed, but you see, i know it as the seed or the palakottai as it s called in Tamil and i like to keep it that way. Every year, when it s that time of the year to gorge on Jack fruit, its also time to relish some sambar with its seeds. And how can i not tell you all about the sambar, that makes me reach out to ladle after ladles of it.
Prep Time: 10 mins
Cook Time: 30 mins
Serves 3 to 4 generously
Jackfruit Seeds 10 to 12 pressure cooked till fork tender and peeled.
Shallots 10 chopped finely
Toor dal ( arhar dal/ split pigeon pea) ½ c pressure cooked till tender.
Tamarind extract from a gooseberry size ball of tamarind ½ c
sambar powder 2 tablespoon heaped
Turmeric powder ½ teaspoon
Salt to taste
Sesame oil 2 tablespoon
Mustard seeds 1 teaspoon
Curry leaves a sprig
Hing a small pinch
Pressure cook the seeds with enough water till fork tender. Takes 2 to 3 whistles but make sure not to overcook the dal.
Pressure cook ½ c dal with 1.5 cups of water and turmeric till mushy and overcooked. Once done, drain any water and mash well. Reserve the water.
Heat a pan with a tablespoon of oil.
Add the shallots and saute till golden brown.
Add the jackfruit seeds and tamarind extract next.
Add salt and let it simmer till raw smell leaves of the tamarind leaves.
Now,add the sambar powder and mix well making sure there are no lumps. Add some of the drained dal water.
At this stage, add salt and cooked dal and mix thoroughly.
Let it simmer for 5 mins on medium flame.
Take off flame once the stew thickens a little bit.
Heat the remaining oil in a pan.
Pop the mustard seeds and add curry leaves and hing next. Add this mixture to the stew and mix well.
Serve hot with steamed rice and simple yellow squash stir fry