Jackfruit Sambar / Halasinakayi huli

Servings: 3-4

Ingredients:

Content	Quantity	Comment
Jackfruit	1 small	Raw
Coconut	½ cup
Oil	1 tbsp + 2 tbsp
Jeera	1 tsp
Mustard	1 tsp
Curry leaves	1 sprig
Coriander seeds	1 tsp
Dried red chillies	7-8 broken
Til / Sesame seeds / Yellu	1 tsp
Tamarind	1 small lemon size
Salt	To taste
Jaggery	1 tbsp
Hing / Asafoetida	½ tsp
Onions	2 small / 1 big	Thinly sliced
Coriander leaves	2-3 tbsp
Water	To cook
Coconut oil	1 tbsp	To peel the jackfruit
Paper	2-3 old papers	To peel the jackfruit
Turmeric	¼ tsp

Method:

Apply coconut oil to a knife and remove the upper skin of the jackfruit on a paper. Slit into half and remove the hard part in between as shown in the picture. Cube the jackfruit. Soak in water for 5-10 minutes. Pressure cook with a pinch of salt and turmeric for 2-3 whistles. Set aside to cool.

Heat a tbsp of oil in a pan on medium flame. Add jeera, sesame seeds, red chillies, coriander seeds, tamarind and saute till they start changing color. Switch off the flame and add the coconut and mix well. Grind the mixture to a smooth paste.

Heat the same pan. Add 2 tbsp of oil, mustard seeds, curry leaves, hing and saute once. Add the ground mixture, onions, salt, jaggery and bring it to a boil. Add the cooked jackfruit and simmer for 5 minutes more. Take it off the flame.

Garnish with coriander leaves and serve hot with rice.