Panasa Ginjala Pulusu/Jackfruit Seeds Sambar

Panasa in Telugu means Jackfruit. The white seeds that we throw while having jackfruit are called panasaginjalu (seen like pebbles in the picture above). Panasaginjala pulusu is sambar made from these seeds. This is a traditional recipie that is made regularly in the jackfruit season.

Serves 2

Preparation time: 20-25 mins

Ingredients:

Panasaginjalu (Jackfruit Seeds) 10-15
Pigeon Peas (Kandipappu/ Toor Dal) 50 gms/ 1 cup
Sambar Powder 2 tsp
Ghee / Refined cooking oil 2 tsp
Mustard Seeds 1 tsp
Curry Leaves 4-5
Pinch of asafoetida (Hing)
Salt to taste
Freshly grated coconut to garnish.

Method:

Pressure cook the pigeon peas(Kandi Pappu). Dry the jackfruit seeds in a non-insect, non-infectious place for a day or two.

After the seeds have dried, the outer white cover of the seeds withers off on its own. Remove the white layer and the seeds will be brown in the inner. We shall use these brown seeds. Cut it into two halves to make it easier to cook.

Take a vessel, add one to two glasses of water. Add the peeled brown jack fruit seeds and salt to taste. Cover with a lid and leave to cook. This may take upto 10-15 mins. To know whether the seeds are cooked, take one and pick it to see if it has become soft. Also, the whole water turns browner. This means the seeds are well cooked. The seeds can also be pressure cooked along with the toor dal to make cooking faster.

Add boiled Pigeon peas and allow to boil for 2 more minutes. Add Sambar powder and mix well.

In a pan/ Kadai, add a tsp of ghee.Once liquid, add mustard seeds and once they splutter add curry leaves and a pinch of asafoetida (hing).

Season the Sambar with the tempering. Garnish with freshly grated coconut and finely chopped coriander. Jackfruit seeds sambar is ready.

Panasa Ginjala Pulusu is of course great with plain rice, a tsp of Ghee and few papads to crunch in between.