Ingredients

• 15–20 jackfruit seeds (chakkakkuru)
• 1 medium raw mango, cut into medium pieces
• ½ tsp turmeric powder
• 1–2 green chilies, slit
• Salt to taste
• 2 cups water

For the Coconut Paste

• 1 cup grated coconut
• ½ tsp cumin seeds
• 2–3 shallots (small onions)
• ¼ tsp turmeric powder

For Tempering

• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves

Preparation

1. Prepare the Jackfruit Seeds

• Remove the white outer skin and the thin brown skin from the jackfruit seeds.
• Cut each seed into 2–4 pieces.

2. Cook the Seeds

• Add the jackfruit seeds to a pot with turmeric powder, green chilies, salt, and water.
• Cook until the seeds become soft (about 15–20 minutes). A pressure cooker can reduce the cooking time.

3. Add the Mango

• Add the raw mango pieces.
• Cook for another 5–10 minutes until the mango softens but still holds its shape.

4. Prepare the Coconut Paste

• Grind grated coconut, cumin seeds, shallots, and turmeric with a little water into a smooth or slightly coarse paste.

5. Finish the Curry

• Add the coconut paste to the cooked jackfruit seeds and mango.
• Mix well and simmer gently for 3–4 minutes.
• Do not boil vigorously after adding the coconut.

6. Tempering

• Heat coconut oil in a small pan.
• Add mustard seeds and allow them to splutter.
• Add dried red chilies and curry leaves.
• Pour the tempering over the curry.

Traditional Kerala Tip

Many households in central Kerala make this curry slightly thick, almost like a koottan, and serve it with hot matta rice. The natural sourness of the mango should be the main source of tanginess, so tamarind is usually not added.

Serving Suggestions

Best enjoyed with:

• Kerala Matta Rice
• Pappadam
• A simple vegetable thoran and pickle

The flavor improves after resting for 30 minutes, allowing the mango, coconut, and jackfruit seeds to blend together.

For cooking dal

• ½ cup toor dal (split pigeon peas)
• 2 cups water
• ¼ tsp turmeric powder

Vegetables

Choose any 1–2 cups of vegetables such as:

• Drumstick (moringa)
• Carrot
• Pumpkin
• Brinjal (eggplant)
• Onion or shallots

Tamarind

• Small lemon-sized ball of tamarind (or 1 tbsp tamarind paste)
• 1 cup warm water

Spices

• 1½ tbsp sambar powder
• Salt to taste
• ½ tsp jaggery (optional)

Tempering

• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• ½ tsp cumin seeds (optional)
• 1–2 dried red chilies
• A few curry leaves
• A pinch of asafoetida (hing)

Cooking Method

1. Cook the dal

• Wash the toor dal.
• Pressure cook with water and turmeric for 3–4 whistles (or until soft).
• Mash the cooked dal and keep aside.

2. Cook the vegetables

• Soak tamarind in warm water and extract the juice.
• In a pot, add the vegetables and tamarind water.
• Cook until the vegetables are tender.

3. Add spices

• Add sambar powder, salt, and jaggery (if using).
• Simmer for 5 minutes.

4. Add the dal

• Add the mashed dal.
• Add extra water if needed to get a medium-thick consistency.
• Simmer for 8–10 minutes, stirring occasionally.

5. Temper

• Heat oil or ghee in a small pan.
• Add mustard seeds; let them splutter.
• Add cumin, red chilies, curry leaves, and hing.
• Pour this tempering over the sambar.

6. Rest and serve

• Let the sambar rest for 5 minutes before serving.
• Serve hot with rice, idli, dosa, or vada.

Tips for Better Flavor

• Shallots (small onions) give a more authentic taste.
• Drumstick and pumpkin are classic vegetables for sambar.
• A little ghee added at the end enhances the aroma.
• Homemade sambar powder makes a noticeable difference, but a good store-bought powder works well too.