To Roast ( Masala )
To temper
  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 .
Recipe Notes

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Love ~Smitha