Halasinakaayi Huli- Jackfruit Sambhar


Halasinakaayi is the kannada word for an unripe jackfruit. Jackfruit is a native tree of south Asia, so it needs very little introduction. The ripe fruit has a taste that is just out of this world. The raw jackfruit is equally delicious, with its various uses in making chips, pappads, curries, sambhar, and much more.

Jackfruit has a sticky, rubbery secretion, which makes it a little tough to cut. This can be avoided by rubbing your hands and the knife with a little oil. For the sambhar, the prickly skin should be removed, and it should be cut into pieces like so….




Unripe Jackfruit- 1 Small

Toor dal- ¾ cup

Black Channa- ½ cup soaked in water for 6 to 8 hours

Tamarind- ½ Tspn paste or a small lemon sized ball soaked in water

Turmeric Powder- ¼ Tspn

Mustard seeds- ½ Tspn

Asafetida- a pinch

Curry leaves- 1 sprig

Salt- To taste

Oil- For tempering

Dry roast the following ingredients separately, and grind into a fine powder-

Urad dal- 1 Tbspn

Jeera- ½ Tspn

Peppercorns- 8 to10

Cinnamon- 1 inch piece

Cloves- 4

Coriander seeds- 1 Tbspn

Red chilies- 5 to 6

Dry/Dessicated coconut- 2 Tbspns

Asafetida- a pinch

A few curry leaves


Cut the Jackfruit into thick cubes. Canned jackfruit works just as well. Cook the jackfruit with toor dal and soaked channa in a pressure cooker, adding some turmeric and oil.

Once the jackfruit is cooked, add the tamarind paste, salt and the freshly prepared sambhar powder. Make a tempering by heating the oil and adding the mustard seeds. After the mustard seeds stop popping, add the asafetida and curry leaves. Add the tempering to the sambhar, and simmer on the stove top for a few minutes. Serve piping hot with hot rice and ghee.





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