Gujje Huli / Tender jackfruit sambar




INGREDIENTS:

2 cups chopped raw jackfruit pieces
Salt to taste
Jaggery to taste (optional)
Chopped coriander leaves

FOR THE MASALA PASTE:

2 tsp oil
1/4 tsp methi / fenugreek seeds
3 tsp daniya / coriander seeds
2 tsp urad dal
6 dry red chillies (byadgi chillies)
1 tsp jeera / cumin seeds
1/2 tsp hing / asafoetida
1 green chilli
1 sprig of curry leaves
2 tblsp grated fresh coconut
Roast the above in oil till all the spices turn aromatic and brown. 
Grind the above roasted ingredients with 3/4 cup fresh coconut gratings , Make a smooth paste and keep aside.

FOR THE TEMPERING:
3 tsp coconut oil or any other refined oil
2 tsp mustard
2 sprigs of curry leaves
1 tsp hing / asafoetida pdr

PROCEDURE:

  • Wash chopped jackfruit pieces ,add 1/2 tsp turmeric powder,salt to taste,one slit green chilli, 1 cup water and cook in cooker for 2-3 whistles
  • Transfer the boiled jackfruit pieces in a vessel, add 1/2 cup boiled toor dal,2 tblsp tamarind extract,jaggery,salt ,ground masala paste 
  • Mix well,add water and adjust the consistency of the gravy as per your taste
  • Let it boil for 10 mins,turn off the flame
  • Garnish with the chopped coriander leaves
  • Temper with the ingredients mentioned
  • Serve hot with hot rice and papad.

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