Preparation time: 30 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

1. 1/2 part of a tender jackfruit
2. 4 tbsp toor dal
3. Big pinch turmeric powder
4. 2 tsp crystal salt (or as per your taste)
5. 1/2 - 1 tsp jaggery (optional but recommended)
6. One gooseberry sized tamarind

Ingredients for masala: (measuring cup used = 240ml)

1. 1/2 cup grated coconut
2. 4 - 5 red chili
3. 1 tsp urad dal
4. 2 tsp coriander seeds
5. 1/2 tsp jeera or cumin seeds
6. 1/4 tsp mustard seeds
7. 7 - 8 fenugreek seeds
8. A pinch of asafoetida
9. 1/2 tsp cooking oil
10. Few curry leaves

Ingredients for tempering:

1. 1 red chili
2. 5 - 6 curry leaves
3. 1/2 tsp mustard seeds
4. 1 tbsp cooking oil
5. 4 - 5 crushed garlic

Instruction for making halasinakayi huli:

1. Soak the toor dal for 15 minutes. Please note, dal is soaked for faster cooking and the soaking is optional.
2. Peel the outer part, remove the inside part and chop the raw jackfruit. Put them in water for easy handling.
3. Take soaked toor dal in a pressure cooker.
4. Add the chopped raw jackfruit. Also add in a tsp of salt and a pinch of turmeric.
5. Add in required water and cook until soft.
6. For the masala, you can either use sambar powder or fry the ingredients as shown in the next 2 steps.
7. Take all the ingredients listed under "for masala" like red chili, urad dal, coriander seeds, cumin seeds, mustard seeds and fenugreek seeds as per the measurement.
8. Transfer all the ingredients into a frying pan and add 1/2 tsp oil. Roast the ingredients under low flame until dal turns light brown. Switch off the stove and add in few curry leaves and asafoetida. Give a quick mix.
9. Take grated coconut in a mixie jar and add in roasted ingredients. Grind them into a fine paste by adding required water.
10. Then add this ground masala into the cooker, which has cooked vegetables and dal.
11. Add in required water and adjust the salt as per your taste.
12. Add in jaggery.
13. Also add in tamarind. Adjust the jaggery and tamarind as per your taste.
14. Mix it well and bring it to boil. Switch off the stove.
15. Temper it with oil, red chili, mustard seeds, crushed garlic and curry leaves. Serve tasty halasinakayi huli or raw jackfruit sambar with hot rice.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.