Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Tender Jackfruit Sambar or Jackfruit Curry
Jackfruit Curry to Pair With Steamed Rice
You can make different types of curries with tender jackfruit. People say cooked tender jackfruit pieces are like meat in their texture and chewiness. They are juicy and very tasty.
Jackfruits are nutritious. They have nutrients that are helpful for your skin, hair, immunity, bowel movement, etc. Having jackfruit food once in a while is known to empty out the stomach.
Tender jackfruit has a unique taste and texture. Jackfruit sambar tastes different from other sambars. This sambar pairs well with steamed rice.
Now, let's learn in detail how to make jackfruit sambar curry.
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Serves four or five people
- 1 heaped bowl tender jackfruit pieces, remove the wax with a paper, remove the thorny skin and the center rind, chop the flesh
- 1 cup grated coconut
- 4-5 dry red chilies
- 1/2 cup split pigeon pea/toor dal
- 1/4 tsp hing/asafoetida powder
- gooseberry size tamarind, soaked in warm water for 10 minutes
- chickpea size jaggery, optional, to balance the taste
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 spring curry leaves
- 1/2 tsp mustard seeds, for the tempering
- 1 1/2 tsp oil, for the tempering
- 1/2 tsp salt, or as per taste
- 1/4 tsp turmeric powder
- 1/2 tsp white raw rice
Step- By-Step Instructions and Images for Making Tender Jackfruit Sambar (Jackfruit Curry)
- Chop tender jackfruit in pieces. Remove the thorny part and the middle rind. Wipe the oozing gum.
- Make one-inch cubes. Immerse them in water. This step is to prevent jackfruit pieces from becoming brownish.
- Wash split pigeon pea. Take it in a cooker container. Add washed jackfruit pieces. Add some water. Throw in some salt. Mix well.
- Keep the container inside the pressure cooker.
- Cook them together until two whistles, and simmer for 10-12 minutes. Turn off the heat.
- In the meanwhile, prepare masala paste for the gravy.
- For that, put grated coconut, cumin seeds, coriander seeds, dry red chilies, hing powder, and raw rice to a mixer jar.
- Grind together adding enough water to get a near-smooth paste. Keep aside.
- Once the pressure releases naturally, open the cooker lid. Pour the lentil/jackfruit mixture to a vessel.
- Add ground masala paste to it. Add tamarind paste, a small piece of jaggery, turmeric powder, a few curry leaves, and salt. Mix well.
- Turn on the heat. Bring the mixture to a boil, while turning occasionally. Simmer it for 4-5 minutes. Turn off the heat.
- Now, you have to add a tempering to this sambar. To make the tempering, put two teaspoons of oil (preferably coconut oil) to a small pan.
- Throw in mustard seeds. Let them crackle. Add curry leaves and a pinch of hing powder. Mix well. Turn off the flame.
- Pour this mixture on the jackfruit sambar. Thoroughly mix once.
- Your favorite tender jackfruit sambar (curry) is ready to serve!
- Serve hot steamed rice with this jackfruit sambar. Enjoy the taste.
- Curried tender jackfruit pieces are so tasty that you will eat a few as is.