Idi Chaka Sambar / Tender Jackfruit Sambar

Tender jack fruit sambar, deferent from usual sambar and a variety dish with Jackfruit. It’s cooked tender Jackfruit pieces in roasted coconut gravy with mild spices.  I liked this hope you all will love this. Here is recipe for you all to try. 

Introduction

• Tender Jackfruit 1 medium size
• Onion 2 medium size, sliced
• Green Chilli 3 nos 
• Garlic 4 to 6 cloves, sliced
• Ginger a small piece , chopped 
• Tomato 1 medium size, sliced
• Turmeric powder 1/3 tsp
• Red chilli powder 1/4 tsp
• Tamarind small lemon size
• Jaggery 1 small piece 
• Salt

For the sambar masala

• Coconut 1 cup, grated
• Coriander Seeds 1/4 cup
• Cumin Seeds 1 tsp
• Fenugreek Seeds 1/4 tsp
• Dry red chilli 3 nos 
• Garlic cloves 1 sliced
• Pepper cones 1/2 tsp

To Splutter 

• Mustard Seeds 1 tsp
• Dry red chilli 2 nos
• Curry Leaves 2 sprigs 
• Asafoetida a pinch

Method

First we need to clean and cut jack fruit, before that apply generous amount of coconut oil in to your palms and knife so that the milky thing which ooze our from Jackfruit won’t stick in your hands. Remove hardened skin and cut Jackfruit into medium size cubes and put it in turmeric water. Rinse well two or 3 times then put in the pressure cooker along with sliced onion, garlic, green chilli, ginger, turmeric powder, red chilli powder and salt. Cook for 2 whistles. 

Meanwhile dry roast coconut and other ingredients which is under sambar masala. Once it’s ready grind to a smooth paste using tamerind water. 

Once the pressure goes off open the pressure cooker and add ground masala and jaggery, combine well. Keep it on medium flame and boil. Once the gravy thickens remove from flame and keep it aside. Check salt if need add accordingly.

Take a small pan and add coconut oil once it’s hot splutter mustard seeds, then add red chilli, curry leaves and asafoetida powder. Pour this over the sambar and combine everything well. Cover and keep it for 10 minutes then serve with warm rice. Enjoy cooking..