I've always wanted to try to make this huli for a long time. Never had the courage to cook it as I knew it was a tedious job to peel the seeds & cook them. What made me think so, no idea. I've relished this as a child at home & also in marriage feasts. After getting the recipe from my mum here is the end product.
I'm sending this also to Deesha's South Indies - A Series on South Indian Cuisine.
20-25 Jack fruit seeds
1/2 cup toor dal
1/4 cup coconut gratings
2 tsp sambar powder (home made or bought)
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp tamarind paste
pinch of asafoetida
Oil / ghee
In addition to the above ingredients, you can also add fist full of Halsande Kalu or Dolichos beans while pressure cooking.
1. Soak the seeds for an hour or so.
2. Try to peel the cream / white outer skin with fingers. If it peels easily, then you can go ahead. Else let them soak for few more minutes may be 15-20 minutes.
3. In a pressure cooker, cook toor dal with little salt & turmeric powder along with the peeled seeds.
4. Pressure cook till 4 -5 whistles. Seeds need to cook a few extra minutes.
5. In a blender, blend together sambar powder, tamarind paste & coconut gratings first without adding water. Then add water to get chutney consistency paste.
6. In a pan, pour the cooked toor dal & bring it to boil on a medium flame.
7. Then add the masala paste & cook for 5-6 minutes & remove from flame.
8. Prepare the seasoning by adding asafoetida & mustard seeds to a hot tsp of oil / ghee. When the seeds splutter, pour the seasoning over the sambar.
9. Serve hot with rice.