Jack fruit seed Vathal Kozhambu

This combination of Pongal and tangy tamarind side dish is a staple at home.At the drop of hat I prepare pongal,the rice and lentil combination because it is healthier than plain rice.Now for the recipe.

Jackfruit Seed Vethal Kozhambu

Ingredients

Jackfruit seeds-I used 6-7

Tamarind - a lemon sized ball

onion-1

oil

mustard seeds

Bengal gram dal-1 tsp

curry leaves -a sprig

Ginger-optional

Jaggery-a piece

Rice flour for thickening

Salt to taste

Asafoetida powder-a pinch

Sambar powder-1 or 2 tsp depending on the spice factor

Method:

Soak the jack fruit seeds for a while in water.Pressure cook them and de-skin it and keep aside.Soak the lemon sized tamarind ball in water.Extract the pulp.Take a pan splutter mustard seeds,add the bengal gram dal,let it become a little brown.Add the curry leaves and saute well,now add the onion and let it turn transparent.Now the basic mixture for the tangy sauce is ready.Add in the tamarind,pour some water.Add the jack fruit seeds.Add in the asafoetida,salt and sambar powder.I also added a little bit of coriander powder for a nice aroma.Let this broth simmer and cook well.Add in a small piece of jaggery for the dish to be enhanced further.Take some rice flour in a cup add water and mix without lumps.Add this to the bubbling cauldron!!!.Wait for kozhambu to thicken.Add in coriander leaves as a garnish.The tasty side kick to a south Indian main course is ready to go.