logo
Food Advertising by
jackfruit/ Karnataka Cuisine/ No Onion No Garlic/ North Indian Curry/ side dish/ South indian Cuisine

RAW JACKFRUIT SAMBAR / HALASINAKAYI ( GUJJE ) SAMBAR – TYPE 2

It’s that time of the year , when Jack fruit has started entering the market . But hey wait , it’s not a recipe from Ripe jack fruit i am sharing today but a dish using raw tender Jack fruit .Raw jack fruit , an exotic vegetable in India is known as Kathal ( hindi ) / Halasinakayi ( Kannada ) / Panasakaya ( telugu ) / pala musu ( tamil ) / kadagi ( konkani) / chakka etc across various states . It has a great texture , flavor and is a very good dietary fiber source for vegetarians . But unfortunately not many people are aware that many delicacies can be made from raw jack fruit . So today here i am sharing Mysore style ” Raw Jack fruit Sambar ” …. an awesome combination of flavor and texture…tastes just divine…

E HULI SAMBAR

Do you rememeber that last jackfruit season , i had shared raw jackfruit stir fry and raw jackfruit sambar ? You might ask me now if jackfruit sambar is already shared why am i reposting it again now ? Hmm… though the names are same , both the recipes are entirely different . The earlier one was a Mangalore – Udupi style Gujje Sambar and this time its Mysore -Bangalore style ” Raw jackfruit Sambar ” . Both the recipes are unique and tastes equally good in thier own way . Do try for yourself and i am sure you too will be in dilemma like me which to rate high ?? Forget the time spent on cleaning process… the end result is worth it…



Print Recipe
RAW JACKFRUIT SAMBAR Yum
Course side dish
Cuisine karnataka
Servings
serving
Ingredients
To Roast ( Masala )
To temper
Course side dish
Cuisine karnataka
Servings
serving
Ingredients
To Roast ( Masala )
To temper
Instructions
  1. When we cut Jack fruit , a thick "milk" oozes from it. This is sticky in nature and stains. So without forgetting ,before cutting , rub generous amount of coconut oil to your hand and grease the cutting knife too.
  2. Cut the raw jack fruit into half and later into medium size long pieces.Remove outer thorny green skin and the center stalk part.
  3. Cut raw jack fruit into bite size pieces and put them into water immediately,else they will dis color. Leave it in water for 5 mins. You can observe that the water would be little brownish now. Discard that water.
  4. Add haldi and cook jack fruit pieces in cooker for 1-2 whistles. If its fresh it will not take much time to cook ( 1 whistle is enough ).
  5. Soak black channa in water for 6-8 hours. Later pressure cook soaked channa seperately till they are done 85 %.
  6. Meanwhile ,wash the toor dal ,add turmeric and cook for 3 - 4 whistles with 2 cup of water. Mash the cooked dal and keep aside.
  7. Now,lets roast the masala.In a small pan add few drops of oil.Add all the ingredients mentioned under masala .Roast them on medium low flame till red chillies becomes crisp and dal turns golden color.Transfer all the ingredients to a mixer jar.
  8. Add coconut,tamarind and salt.Grind to a fine paste ( don't make super smooth ) .
  9. Transfer cooked jackfruit , cooked blak chick peas , cooked dal and grounded masala to a vessel . Add some water and mix well . Keep it on medium flame and bring to boil. Taste test. Switch off.
  10. Temper .Add a spoon of oil. When its hot add mustard . Once they splutter add curry leaves .Switch off. Pour it over sambar.
  11. Serve piping hot Tender Raw Jackfruit Sambar with steaming rice .
    HALASINAKAYI SAMBAR
Recipe Notes

Thanks for reading the post....plz drop your valuable comments.. it really motivates me...Also If you liked this post, I would really love it if you could share it ...Thank you !!

Love ~Smitha

Subscribe

13 Comments

  • Reply
    Ree Kasirajh
    March 14, 2015 at 9:05 am

    Never tried sambar with raw jackfruit..looks so easy and well-explained recipe..bookmarking it! Love the pot!

  • Reply
    Vibha Sp
    March 14, 2015 at 9:47 am

    Looks tempting , new recipe for me 🙂

  • Reply
    padma veeranki
    March 14, 2015 at 10:42 am

    Jackfruit in sambar…sounds interesting:)….yummy:)

  • Reply
    Ramya Venkateswaran
    March 14, 2015 at 12:02 pm

    this is entirely new one:)must taste so good

  • Reply
    Meena Kumar
    March 14, 2015 at 5:42 pm

    Wow sambar with raw jackfruit looks yumm we too make a lot of stir fries with it but alas I need to rely on frozen.

  • Reply
    Rafeeda AR
    March 15, 2015 at 6:17 am

    just yesterday I was watching on Masterchef, the filling for Khandvi made with raw jackfruit… the only part of the jackfruit I like is the seeds, nothing else… hehe… that sambar looks mouthwatering, I am really wondering how it would taste…

  • Reply
    Gayathri Ramanan
    March 16, 2015 at 3:06 pm

    sambar with jackfruit is new to me..looks tempting..

  • Reply
    Gayathri Ramanan
    March 16, 2015 at 3:07 pm

    sambar with jackfruit is new to me..looks tempting…Do visit my bloghttp://foodybuddy.net/

  • Reply
    Meera
    April 18, 2015 at 6:57 am

    Hi Smitha,My roots are from shimoga. So halsina huli is something that I’ve always loved, but didn’t know how to make it myself. The most difficult of this recipe is to know the procedure of preparing halsinakaayi – how to cut it, what to use & what not to use. Your photos & step by step walk through of halsinakayi preparation is V.GOOD. Using this, today I’m making manglur style halsinakayi huli. Hope it comes out well. Thanks for posting it in detail!

  • Reply
    marudhus kitchen
    March 20, 2016 at 5:04 am

    such a nice and lovely recipe that Iam eager to try soon…awesome

  • Reply
    Poornima hegde
    March 20, 2016 at 1:51 pm

    My favorite favorite dish! Halsina sambar is cooked in my native too.. Because of all that mess while cutting halsin kaayi, I never attempted this curry. You made me nostalgic! Curry looks super delicious!

  • Reply
    sridevi perumal
    April 26, 2016 at 3:05 am

    I was searching for this reciepe it was served in Mysore in temple during ramnsvami old memories thank you so much smitha

  • Reply
    Saraswathi
    October 10, 2016 at 8:39 am

    Thank you for sharing Smitha. Your recipes are awesome.. I liked the container of the sambar too.. It is very traditional..

  • Leave a Reply

    %d bloggers like this: