How to make Jackfruit Seed Sambhar -

A unique sambhar loaded with flavours that will leave you asking for more

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ripe jackfruit kernels, Salt (नमक)

Cuisine : South Indian

Course : Dals and Kadhis

Jackfruit Seed Sambhar

Jackfruit Seed Sambhar Recipe Card


India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 41-50 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Jackfruit Seed Sambhar Recipe

  • Ripe jackfruit kernels 20-25

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Sambhar

  • Oil 1 tablespoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Madras onions , peeled 15-20

  • Curry leaves 20-25

  • Turmeric powder 1/2 teaspoon

  • Sambhar masala powder 1 1/2 tablespoons

  • Tamarind water , (lemon sized tamarind ball soaked in 3/4 cup war 3/4 cup

  • Split pigeon peas (tuvar dal) , soaked for 20 minutes, boiled with 1 cup water, 1/2 cup

  • Jaggery , chopped 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves , chopped 2 tablespoons

  • Tempering

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 10-12

  • To serve

  • Steamed rice as required

  • Ghee for drizzling

  • Pappadums , fried as required


Step 1

Remove the seeds from each jackfruit kernel and wash them well.

Step 2

Put the seeds in a pressure cooker, add 1½ cups water, salt and turmeric powder, mix, and cook for 3-4 whistles.

Step 3

Open the cooker once the pressure has reduced completely. Drain the seeds and let them cool slightly. Peel them and keep them in the strainer.

Step 4

To make the sambhar, heat oil in a non-stick deep pan, add fenugreek seeds and sauté for a few seconds. Add madras onions and 10-12 curry leaves, mix and sauté till onions turn golden brown.

Step 5

Add the peeled jackfruit seeds, mix and sauté for 1-2 minutes. Add turmeric powder and sambhar powder, mix and sauté for 30 seconds

Step 6

Add tamarind water and 1 cup water and mix well. Add salt and mix well. Bring it to a boil. Continue to cook on medium heat for 15-20 minutes.

Step 7

Add boiled pigeon peas and mix well. Add 1 cup water, jaggery, asafoetida and remaining curry leaves and mix well. Bring the mixture to a boil.

Step 8

Add coriander leaves and mix well.

Step 9

To make the tempering, heat ghee in a small non-stick pan, add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Immediately pour this into the prepared sambhar and mix well.

Step 10

Transfer the sambhar into a serving bowl, garnish with coriander leaves and serve hot with steamed rice drizzled with ghee and fried papadams.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.