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Main Course

Kadachakka Sambar | Breadfruit Sambar

A hearty lentil stew loaded with vegetables, tangy tamarind, and a freshly ground spice paste — Kerala sambar is thicker and more coconut-forward than versions from other states. It gets ladled generously over rice at every meal.

Ingredientsfor 4 servings

1 nos Breadfruit Kadachakka
1 cup Toor dal Tuvara parippu
1 cup Coconut — grated
3 tsp Black gram Urad dal
1 tsp Fenugreek seeds
3 Tsp) Dry red chillies – 7 nos(or red chilly powder or red chilly powder
1 cup Coriander seeds or coriander powder – 5 tsp
Asafoetida A small piece or 1/2 tsp powder (Kayam)
1 tsp Turmeric powder
Salt, to taste
Tamarind Little
2 nos Red chilly — for frying
2 tsp Mustard seeds — for frying
1 Stem Curry leaves — for frying
Coconut oil or refined oil — for frying

Preparation

Step 1
For preparing the delicious dish, first remove the skin of Breadfruit and cut into small pieces. Wash it well.
Step 2
Wash the toor dal and cook it in a pressure-cooker.
Step 3
Put the tamarind in little hot/cold water to extract the tamarind pulp. Fry the ingredients (grated coconut, black-gram, fenugreek seeds, red chillies, asafoetida and coriander) in one tsp oil for 10 minutes in low flame.
Step 4
Allow the mix to cool for 10-15 minutes and then grind it well. Keep this paste separate. Place the pressure-cooker with the cooked dal (or can replace the pressure cooker with another vessel convenient to cook) on the stove and put the pieces of kadachakka in it. Add the masala mix in it along with tamarind pulp and salt. Allow this mix to boil for further 10-15 minutes or more and when it is cooked well, turn off the heat and remove the cooker from the stove. Heat a frying pan, put two teaspoons of oil in the pan and add mustard seeds, curry leaves, red chilly and if required some black-gram also.
Step 5
When this mix turns golden in colour remove it from the stove and add it to the sambar.
Step 6
The dish is ready to serve with rice, chappathi, dosa, idly etc.

Tip

Toast the cumin seeds lightly before grinding for a deeper, nuttier flavour in the paste.

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Main Course

Kadachakka Sambar | Breadfruit Sambar

Ingredientsfor 4 servings

1 nos Breadfruit Kadachakka
1 cup Toor dal Tuvara parippu
1 cup Coconut — grated
3 tsp Black gram Urad dal
1 tsp Fenugreek seeds
3 Tsp) Dry red chillies – 7 nos(or red chilly powder or red chilly powder
1 cup Coriander seeds or coriander powder – 5 tsp
Asafoetida A small piece or 1/2 tsp powder (Kayam)
1 tsp Turmeric powder
Salt, to taste
Tamarind Little
2 nos Red chilly — for frying
2 tsp Mustard seeds — for frying
1 Stem Curry leaves — for frying
Coconut oil or refined oil — for frying

Preparation

Step 1
For preparing the delicious dish, first remove the skin of Breadfruit and cut into small pieces. Wash it well.
Step 2
Wash the toor dal and cook it in a pressure-cooker.
Step 3
Put the tamarind in little hot/cold water to extract the tamarind pulp. Fry the ingredients (grated coconut, black-gram, fenugreek seeds, red chillies, asafoetida and coriander) in one tsp oil for 10 minutes in low flame.
Step 4
Allow the mix to cool for 10-15 minutes and then grind it well. Keep this paste separate. Place the pressure-cooker with the cooked dal (or can replace the pressure cooker with another vessel convenient to cook) on the stove and put the pieces of kadachakka in it. Add the masala mix in it along with tamarind pulp and salt. Allow this mix to boil for further 10-15 minutes or more and when it is cooked well, turn off the heat and remove the cooker from the stove. Heat a frying pan, put two teaspoons of oil in the pan and add mustard seeds, curry leaves, red chilly and if required some black-gram also.
Step 5
When this mix turns golden in colour remove it from the stove and add it to the sambar.
Step 6
The dish is ready to serve with rice, chappathi, dosa, idly etc.