Deevi Halasu(Deegujje / Breadfruit) Sambar

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1 cup grated Coconut
1 medium sized Onion (Optional)
1/4 - 1/2 cup cooked Yellow Lentils
1/4 tsp Chilly powder
1/2 tsp Turmeric powder(1/4 for Cooking, 1/4 for Masala)
Large grape sized Jaggary
Small grape sized Tamarind
3 - 4 Red Chillies
1.5 tsp Coriander seeds
3/4 tsp Cumin seeds
3/4 tsp Yellow Lentils
1/2 tsp fenugreek seeds
1/2 tsp Black Gram seeds
1.5 tsp Mustard seeds (1/2 tsp for Masala + 1 tsp Seasoning)
Big pinch of Asafoetida powder
Salt to taste
10 - 12 Curry leaves(Half for Masala and remaining half for Seasoning)
2-3 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put them in water for about 3-4 mins. Chop them into medium sized pieces as shown in the picture below. Chop the onion into medium sized pieces as shown in the picture below.

Put chopped breadfruit, onion in a vessel. Add chilly powder, jaggary, salt, 1/4 tsp turmeric powder, required amount of water and cook them well. Once it is cooked, add cooked yellow lentils and bring it to boil.

Put red chillies, cumin seeds, coriander seeds, fenugreek seeds, yellow lentils, black gram seeds, 1/2 tsp mustard seeds, 5-6 curry leaves, 1-2 tsp oil in a pan and fry. Once it starts giving nice aroma, add asafoetida, turmeric powder and fry them for about 1 min in low flame.

Put grated coconut, fried sambar masala, tamarind in a mixer and grind it to smooth paste by adding sufficient amount of water. (If it is frozen coconut use hot water while grinding.) Add this ground masala to the vessel containing cooked breadfruit and bring it to boil and stir well. (Add water, salt if required.) Keep the sambar in low flame for about 2 mins.

Put 1 tsp mustard seeds, oil in a pan and heat. Once it starts spluttering, add 5-6 curry leaves and add it to saambar. It goes well with Rice/Dosas/Chapathis.

Mavinakayi Idkayi Uppinakayi /Whole Mango Pickle

Ingredients:
75 - 80 small Ripen Raw Mangoes (Preferred: Wild Mangoes / Kaadu Mavinakayi)
3 - 3.5 cups Coarse salt
12 cups Water
6 cups Red Chillies (Preferred: Harekala Menasu)
1/2 - 3/4 cup Mustard seeds
2 tsp Cumin seeds
2 tsp Fenugreek seeds
3 tsp Black Pepper
1/2 tsp Asafoetida powder / Grape sized Asafoetida
2 strands of Curry leaves (Optional)
1.5 inch Dried Turmeric or 1.5 tsp Turmeric powder
3 tsp Oil

Recipe:

Remove the stem, clean and wipe the raw mangoes using a clean cotton cloth.

Remove the edge of the mango and slit it as shown in the picture below.

Put around 12 cups of water, salt in a vessel and bring it to boil. Add mangoes, bring them to boil and cook well for around 10 mins in low/medium flame.

Remove the mangoes from salt water and keep them aside until it comes to room temperature. Keep the salt water aside until it comes to room temperature. Filter the salt water and it can be used for preparing the pickle masala. (Instead fresh salt water can be used for longer shelf life. For fresh salt water: Add around 3 cups water, 1 cup of salt in a vessel and bring it to boil. Once it is cooled to room temperature, use this for pickle masala.)

Prepare the pickle masala as mentioned in Mavinakayi Beyisida Uppinakayi recipe.

Transfer this ground masala to a vessel, add the cooked mangoes, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, rice porridge, dosas, etc.