Sambar,Rasam,Gojju & Dal


Yippee.. Finally my wish of posting a dish from jack fruit before it vanishes from market, is succeeding today. Jack fruit is the seasonal specialty right now (summer ) and the best part is,it is edible in all its stages. Tender raw ones goes for sabzi,curry etc,matured raw ones for chips and then comes the ripe fruit. Even the seeds of the fruit are not thrown off ( read it right).They too can be used in many delicacies. Hope fully over the time ,i’ll be able to share them all and learn many new ones too. But for today its ” Raw Jack fruit Sambar / Raw Jack fruit Curry ” or ” Gujje Huli or Halasinakayi Huli” as known locally. This dish calls for tender raw jack fruit .

Have you ever tasted raw jack fruit and used them as vegetable ? Its a very good source of dietary fiber for vegetarians.Few people tell it as vegetarian meat because of its texture and flavor. Any ways i don’t know how a meat tastes or looks like .. but i can say this veggie tastes divine,yum and we all love it.Agree ,the cleaning process is a bit messy and time consuming but the end result is worth the time spent.

But the most boring and time consuming part in jackfruit is its cleaning and cutting. Once that’s taken care of, Making any dish is just a step away.Do follow this video and give a try. Cutting at home is actually not that difficult afterall the end result is worth all the trouble ????

I normally do this sambar two ways and both the methods brings out the distinct flavor from the jack fruit to the max . Today i am sharing the authentic Mangalore – Udupi style and Mysore style recipe is here. Mildly flavored coconut paste is added to cooked raw jackfruit and tempered with a dash of coconut oil. Hmmm.. As i write i can feel the aroma coming out from my kitchen… Can you ?? Do try out and you’l agree with me what i meant… Here goes the recipe…


Smitha Kalluraya
5 from 1 vote
Course Side Dish
Cuisine karnataka
Servings 4 serving


  • Half Medium sized tender raw jackfruit
  • 1 big cup coconut, Grated
  • 2 tsp Coriander Seeds Dhania
  • 1 tsp Cumin Seeds Jeera
  • 1 tsp Rice
  • 5 - 8 Red Chillies
  • lemon sized Tamarind
  • lemon sized Jaggery
  • 1/4 tsp Turmeric Haldi
  • few Curry Leaves
  • to taste Salt

To Temper :

  • 2 tsp Coconut Oil
  • 1 tsp Mustard seeds


  • When we cut Jack fruit , a thick "milk" oozes from it. This is sticky in nature and stains. So without forgetting ,before cutting rub generous amount of coconut oil to your hand and grease the cutting knife too.
  • Cut the raw jack fruit into half and later into medium size long pieces.Remove outer thorny green skin and the center stalk part.
  • Cut raw jack fruit into bite size pieces and put them into water immediately,else they will dis color. Leave it in water for 5 mins. You can observe that the water would be little brownish now. Discard that water.
  • Add haldi and cook jack fruit pieces in cooker for 1-2 whistles. If its fresh it will not take much time to cook ( 1 whistle is enough ).
  • In a mixer,grind coconut,red chillies,dhania ,jeera and rice to a smooth paste by adding little water.
  • Transfer cooked jack fruit pieces into a vessel. Add salt,tamarind and jaggery and boil for 3-4 mins.
  • Now add ground masala to the jackfruit. Mix well. Add some more water. Keep it on medium flame and bring to boil. Taste test. Switch off.
  • Temper .Add a spoon of coconut oil. When its hot add mustard . Once they splutter add curry leaves .Switch off. Pour it over sambar.
  • Serve piping hot Tender Raw Jackfruit Sambar with steaming rice .


  1. Use raw jackfruit only to make sambar. Even if its little ripe , it ll give a sweet smell to the dish.
  2. Remove the rough skin properly.
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  • Reply
    Linsy Patel
    May 9, 2014 at 2:01 pm

    thats something new and yummy sambhar.

  • Reply
    Sony P
    May 9, 2014 at 2:48 pm

    This is very interesting ……. Yummy!!

  • Reply
    Vibha Sp
    May 9, 2014 at 2:52 pm


  • Reply
    nandoos Kitchen
    May 9, 2014 at 5:19 pm

    nice yummy sambar..

  • Reply
    prachi agarwal
    May 9, 2014 at 5:51 pm

    interesting and new sambar…………….

  • Reply
    Beulah Arun
    May 9, 2014 at 7:10 pm

    Looks yummy!

  • Reply
    Sathya Priya
    May 9, 2014 at 8:02 pm

    Sambhar looks yummy …Nice presentation smitha

  • Reply
    Vidya Chandrahas
    May 10, 2014 at 2:10 pm

    Sambar looks super tasty.

  • Reply
    Swathi Iyer
    May 10, 2014 at 4:32 pm

    Tender jackfruit sambar looks delicious. We make other curries with them not the sambar.

  • Reply
    संजय भास्‍कर
    May 11, 2014 at 4:41 am

    Nice presentation smitha ji

  • Reply
    Rafeeda AR
    May 11, 2014 at 6:52 am

    this is new to me… looks really so good… the snaps are really good…

  • Reply
    Jagadish Bhat
    May 11, 2014 at 10:45 am

    Nice, colourful and looks good

  • Reply
    Jagadish Bhat
    May 11, 2014 at 3:17 pm

    This dish ಹಲಸಿನಕಾಯಿ ಹುಳಿ is delicious and during our childhood we use to eat regularly in summer season .But the tediius process of removing. Skin, managing the sticky gum made us not to prepare this dish nowadays. Thanks for giving detsils.Share us how to prepare ಪಲ್ಯ slso.

  • Reply
    Eli Z
    May 12, 2014 at 12:47 pm

    Oh- I have never cooked with jack fruit before! .. You woke my curiosity, Smitha!! Looks tempting:-) .

  • Reply
    Priya Suresh
    May 13, 2014 at 9:38 am

    Wish i get raw jackfruit here, sambar looks fingerlicking.

  • Reply
    techie ZM
    May 13, 2014 at 11:32 am

    Looks like delicious and healthy sambar..

  • Reply
    March 13, 2015 at 8:53 pm

    This luks yummy….Should v Roast ingredients before grinding?

  • Reply
    Smitha Kalluraya
    March 14, 2015 at 11:26 am

    yes you should

  • Reply
    April 17, 2016 at 4:29 pm

    I just made the sambhar. Yum yum yum. But I added garlic tadka

  • Reply
    Surabhi Sagar
    August 2, 2016 at 8:03 pm

    Masala is all raw, right?

  • Reply
    February 18, 2018 at 4:36 am

    Looks yummy. No daal in this version of sambhar. Right?

  • Reply
    Sashidhar Rao
    December 25, 2020 at 5:13 pm

    5 stars
    Your name reminds me of a Kalluraya I worked with, in MECON. I like cooking and have often visited your pages, but never took time to appreciate your blog formally… Fantastic work…

    • Reply
      Smitha Kalluraya
      January 30, 2021 at 5:31 pm

      Thank you so much 🙂

      Kalluraya is a family name and i am sure many are there around with that sir name and we don’t know everyone

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