Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew
Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew

Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, chakka kuru sambar / jackfruit seeds & lentils stew. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chakka kuru sambar / jackfruit seeds & lentils stew using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew:
  1. Prepare 1 cup Chakka kuru / Jackfruit seeds
  2. Take 1/2 cup Toor dal
  3. Take 1 small Tamarind ,lemon sized ball
  4. Make ready 1 tsp Turmeric powder
  5. Get 2 tbsp Sambar powder
  6. Prepare 2 Dry red chilies
  7. Take 1 tsp Mustard seeds
  8. Make ready 1 sprig Curry leaves
  9. Make ready As needed Water
  10. Take As needed Salt
  11. Prepare As needed Oil
Instructions to make Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew:
  1. Soak the tamarind in water for 10-15 mins, extract the juice and keep it aside. Clean the chakka kuru by scrapping the outer covering of the seeds. Wash the chakka kuru and toor dal separately.
  2. In a pressure cooker, cook the jackfruit seeds and toor dal for 4-5 whistles or until done. Remove from flame and keep it aside. Once the pressure has subsided, remove the lid.
  3. Heat oil in a pan. Splutter mustard seeds, dry red chilies, and curry leaves. Add the turmeric powder and sambar powder and fry for 1 min. Add the cooked jackfruit seeds & toor dal mixture and mix well. Add 1 cup of water and bring it to a boil. Add the tamarind extract and mix well. Allow it to simmer for a few minutes. Remove from flame and garnish with more fresh curry leaves. Serve hot chakka kuru sambar with steamed rice or dosa.

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