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

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chakka kuru sambar / jackfruit seeds & lentils stew. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chakka kuru Sambar / Jackfruit Seeds & Lentils Stew is something that I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have 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. Make ready 1/2 cup Toor dal
  3. Get 1 small Tamarind ,lemon sized ball
  4. Prepare 1 tsp Turmeric powder
  5. Prepare 2 tbsp Sambar powder
  6. Prepare 2 Dry red chilies
  7. Get 1 tsp Mustard seeds
  8. Get 1 sprig Curry leaves
  9. Prepare As needed Water
  10. Make ready As needed Salt
  11. Prepare As needed Oil
Steps 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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