Sambar, a staple dish in South Indian cuisine, is renowned for its rich and tangy flavors, aromatic spices, and hearty ingredients. Among the many varieties of sambar, Deevihalasu Sambar stands out as a unique and delightful version that originates from Karnataka. This special sambar, made with Jeegujje/ deevihalasu in Kannada, Breadfruit in English combines the fruit’s subtle sweetness with the traditional tangy and spicy elements of sambar, creating a harmonious blend of flavors that is both comforting and invigorating.
Before diving into the specifics of Deevihalasu Sambar, it’s important to understand the foundational elements of a traditional sambar. At its core, sambar is a lentil-based vegetable stew, flavored with tamarind, a blend of spices, and a variety of vegetables. The lentils, typically toor dal (pigeon peas), provide a creamy texture and protein content, while tamarind imparts a characteristic tanginess. A freshly ground spice mix known as sambar powder, consisting of coriander seeds, cumin, fenugreek, dried red chilies, and other spices, adds depth and complexity to the dish.
Deevihalasu Sambar derives its distinctiveness from the use of tender jackfruit, an ingredient that is not commonly found in most sambar recipes. Jackfruit, particularly when young and tender, has a mild flavor and a meaty texture that absorbs the flavors of the spices and tamarind beautifully. This makes it an excellent addition to sambar, providing a unique twist that sets Deevihalasu Sambar apart from more traditional versions.
Deevihalasu is not only delicious but also packed with numerous health benefits:
- Nutrient-Rich: Jackfruit is a good source of vitamins A and C, which are essential for immune function, skin health, and vision. It also contains important minerals like potassium, magnesium, and calcium.
- High in Fiber: The high fiber content in jackfruit aids digestion, promotes gut health, and helps in maintaining a healthy weight.
- Antioxidant Properties: Jackfruit is rich in antioxidants, which help combat oxidative stress and protect the body from various diseases.
- Low in Calories: Despite its richness in nutrients, jackfruit is relatively low in calories, making it a healthy addition to any diet.
Deevihalasu Sambar is a symphony of flavors and textures. The tender jackfruit adds a subtle sweetness and a slightly chewy texture, contrasting with the creamy lentils and soft vegetables. The tamarind provides a tangy base, while the sambar powder adds warmth and complexity. Fresh curry leaves, mustard seeds, and asafoetida, tempered in hot oil, infuse the sambar with an irresistible aroma.
Like other sambar varieties, Deevihalasu Sambar is incredibly versatile and can be enjoyed in various ways:
- With Rice: The most traditional way to enjoy sambar is with steamed rice. The sambar is poured over the rice, creating a hearty and satisfying meal. It can be accompanied by papad (crispy lentil wafers), pickles, and a side of vegetables or a simple salad.
- With Idli or Dosa: Sambar is a quintessential accompaniment to idli (steamed rice cakes) and dosa (crispy rice crepes). The combination of the fluffy idli or crispy dosa with the tangy, spicy sambar is a beloved South Indian breakfast.
In Karnataka, the use of jackfruit in various dishes is a reflection of the region’s culinary diversity and the seasonal abundance of this fruit. Jackfruit trees are commonly found in many households, and the fruit is used in both savory and sweet dishes. Deevihalasu Sambar is often prepared during the jackfruit season, celebrating the fruit’s versatility and the rich culinary heritage of Karnataka.
Preparing Deevihalasu Sambar is an art that requires patience and attention to detail. Here are some tips to ensure that your sambar turns out perfect:
- Selecting the Vegetable: Choose tender, young jackfruit for this sambar. The flesh should be soft and not yet fully ripened, as this will give the best texture and absorb the flavors well.
- Cooking the Lentils: Ensure that the toor dal is cooked until it is completely soft and mushy. This provides the creamy base that is essential for a good sambar. This is completely optional.
- Balancing Flavors: The key to a great sambar is balancing the tanginess from the tamarind, the spiciness from the sambar powder, and the natural sweetness of the jackfruit. Taste and adjust the seasoning as needed.
- Tempering: The final tempering of mustard seeds, curry leaves, and asafoetida in hot oil should be done just before serving. This step adds a burst of flavor and aroma that elevates the sambar.
Deevihalasu Sambar is a delightful variation of the traditional South Indian sambar, offering a unique and flavorful experience. The tender jackfruit, combined with the tangy tamarind and aromatic spices, creates a dish that is both comforting and exciting. Whether enjoyed with rice, idli, dosa, or as a soup, Deevihalasu Sambar is a testament to the rich culinary traditions of Karnataka and the versatility of jackfruit. So, the next time you’re looking to try something different, give Deevihalasu Sambar a try and savor the harmonious blend of flavors that this dish has to offer.
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Ingredients
Instructions
- Apply some oil to your knife and hand to make it easy to clean.
- Remove the outer skin and center or innermost part of the breadfruit.
- Make longitudinal pieces, Cut into pieces how big you want for preparing sambar.
- Put all the chopped breadfruit pieces in water for 5 to 10 minutes.
- Take a kadai, heat oil, add urad dal, fenugreek seeds, coriander seeds, cumin, red chili, asafoetida, roast all in medium flame until all the spices are golden.
- In a vessel transfer all the chopped breadfruit pieces along with water and turmeric powder and cook for 5 minutes.
- Later add Salt, jaggery, red chili powder (if you need), close the lid and cook until pieces are softened.
- In a mixer jar add coconut, roasted spices, tamarind paste, little amount of water and grind to a smooth paste texture.
- When the breadfruit pieces are cooked add ground sambar masala paste.
- Mix well and add water by checking the consistency of sambar.
- Keep this on the stove top and boil this mixture.
- Once it boils well, turn off the flame.
- In a tadka pan heat oil, splutter mustard seeds and add a few curry leaves.
- Pour in prepared and boiled sambar.
- Easy and tasty Deevihalasu sambar is ready.
- Serve with hot rice or dosa or idli.