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.
