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Writer's pictureNandini R Kini

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 powder





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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