Halasinakayi huli or tender jackfruit sambar,
We already know how to make ‘halasinakayi huli’ without toor dal. In this video/recipe, sambar is made with toor dal.
This is a specialty of malnad- udupi region. Try this tasty huLi with fresh or frozen tender jackfruit.
Sambar is the best food invention by south Indians. Each family has its own recipes for sambar and changing the quantity of the ingredients results in different tastes and each sambar is unique in its own flavor and taste.
Raw jackfruit offers several benefits due to its nutritional content and unique properties. It is a good source of dietary fiber, aiding digestion and promoting gut health. Additionally, it is rich in vitamins like vitamin C, which boosts immunity, and minerals such as potassium, supporting heart health and regulating blood pressure. Consuming raw jackfruit may also help in managing blood sugar levels, making it a valuable addition to a balanced diet.small raw jackfruit,

Ingredients:

• 1/2 cup togari bele/toor dal
• 1/4 tsp turmeric powder
• keylime sized tamarind (wash and soak it)
• 1 tbsp rock salt or salt to taste

Masala ingredients:

• 1/4 tsp cooking oil
• 1/8th mustard seeds
• 1/4 tsp menthya/fenugreek seeds
• 1/2 tsp urad dal /uddina bele
• 1/2 tsp kadle bele /chana dal
• 4 to 8 byadagi red chilies
• 1/2 jeerige/cumin seeds
• 1 tsp coriander seeds/dania
• few curry leaves
• 1/8th tsp hing
• 1/4 cup fresh coconut

For seasoning:

• 1 tsp cooking oil
• 1/4 tsp mustard seeds
• 1/2 tsp jeera
• 1 red chili

Method:

1. Cut the jackfruit as demonstrated.
2. Grease the cooker pan before placing the cut jackfruit inside.
3. Rinse the toor dal thoroughly, then add 1.5 cups of water along with turmeric powder and a dash of oil.
4. Pressure cook the dal and simultaneously cook the cut jackfruit with a bit of water in separate pans.
5. Turn off the heat after three whistles.
6. Heat 1/4 tsp oil in a pan.
7. Continuously stir while adding chana dal, urad dal, red chilies, curry leaves, hing, jeera, and mustard seeds one by one.
8. Once the dals turn golden brown, briefly fry the coriander seeds, add turmeric, and then turn off the heat.
9. Transfer the cooked dal to a separate pan.
10. Grind the spices along with coconut, adding water as needed.
11. Combine this masala with the cooked jackfruit and dal.
12. Season with salt, tamarind extract, curry leaves, water, and jaggery. Mix well and simmer over medium heat.
13. Let it boil for 4 to 5 minutes.
14. For seasoning, heat oil in a ladle, then add hing, mustard seeds, and jeera. After they sizzle, turn off the heat and add broken red chilies. Mix and add the seasoning to the huLi/sambar.
15. Approximately 5 cups of water were used in total.