Sambar with a twist

• Cut raw jack fruit into bite size pieces and put them into water immediately. Leave it in water for 5 mins. You can observe that the water would be little brownish now. Discard that water. 
• Add turmeric powder and cook jack fruit pieces in cooker for 1-2 whistles. If it’s fresh, it will not take much time to cook (1 whistle is enough). 
• Soak black channa in water for 6-8 hours. Later, pressure cook soaked channa separately till they are done 85 per cent. 
• Meanwhile, wash the toor dal, add turmeric and cook for 3 to 4 whistles with 2 cups of water. Mash the cooked dal and keep aside. 
• Now, let’s roast the masala. In a small pan, add few drops of oil. Add all the ingredients mentioned under masala. Roast them on medium low flame till red chillies become crisp and dal turns golden colour. Transfer all the ingredients to a mixer jar. 
• Add coconut, tamarind and salt. Grind to a fine paste. 
• Transfer cooked jackfruit, cooked black chick peas, cooked dal and grounded masala to a vessel. Add some water and mix well. Keep it on medium flame and bring to boil. Taste test. Switch off. 
• Add a spoon of oil. When it’s hot add mustard. Once they splutter add curry leaves. Switch off. Pour it over sambar. 
• Serve piping hot tender raw jackfruit sambar with rice. 

• Take ingredients under ‘for making paste’ in a blender and make smooth paste by adding little water. Set aside. 
• Heat oil in a pressure cooker and add mustard, cumin, clove and black pepper. Wait for some time and let them splutter. 
• Add finely chopped onion and sauté till it turns light brown. 
• Add ground paste, sauté for a minute. 
• Add red chilli, turmeric, coriander and garam masala powder, sauté till oil separates from the masala. 
• Now add chicken and fry it with masala for 5 min over medium flame. 
• Add chopped tomato, sambar powder and curry leaves.
• Stir very well and put the lid and cook for 2-3 min over low-medium flame or cook till tomato gets mushy. 
• After some time open the lid, add salt and water. 
• Put the pressure cooker’s lid and cook. 
• For the pressure cooking, after 1 whistle turn the flame low and wait for 3-4 minutes and then turn off the flame. 
• When the cooker settles down on its own, open the lid and add chopped coriander leaves. Sambar chicken curry is ready. Serve hot with chapati and rice. 

• Heat two cups of water. Add spinach and jaggery. Once the spinach is cooked, add the cooked toot dal. Add the turmeric powder. 
• Heat 1 tbsp of ghee/clarified butter in another. When hot, add the mustard seeds and dry red chillies. 
• When the seeds start to splutter, add the asafoetida/hing and curry leaves. Now add the onions. 
• Cook till the onions change colour. Add the tomatoes and cook it they get soft. Turn off. 
• Add the onion-tomato mixture to the Spinach- dal mixture. 
• Add the sambar powder and salt. Mix well. Bring it to a boil and cook until the curry is slightly thick. Turn off. 
• Serve hot with rice. Papadam makes a great side with the sambar-rice combo.

• Heat the oil in a broad non-stick pan and add the mustard seeds. 
• When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds. 
• Add the potatoes, shallots and 1½ cups of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft, while stirring occasionally.
• Add the sambar masala, mix well and cook on a medium flame for 1 minute. 
• Add the corn, salt and 1½ cups of water, mix well and bring to a boil. 
• Serve hot garnished with coriander. 

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