Mathan thoran, Seemachakka(Bread fruit) thoran and Seemachakka(Bread fruit) sambhar

Hello,

I know I am not regular now a days. Busy with holidays, kids. Yet thought a few dishes that I made will be new to my readers. 

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Will soon post Diwali sweets and savoury, 

Cheers for the weekend. 

Today I am sharing two dry thoran and one sambhar with mathan and Seemachakka / bread fruit.

Mathan thoran ( yellow pumpkin dry curry)

Ingredients

Mathan(Yellow pumpkin) - 250 grms

coconut - 1 tbsp

red chilli - 2

green chilli - 1

mustard - 1/2 tsp

urad dal - 1/2 tsp

oil - 1 tbsp

salt to taste

Method of Preparation

Wash peel and chop mathan into small piece. In a heated kadai pour oil add mustard, urad dal and red chilli, Once mustard splutter add mathan and mix well. Add salt and cook till soft. Grate coconut and slit green chilli. Add to mathan curry and serve hot.

Seemachakka thoran (bread fruit dry curry)

Bread fruit/seemachakka  - 250 grms

coconut - 1 tbsp

red chilli - 2

green chilli - 1

mustard - 1/2 tsp

urad dal - 1/2 tsp

oil - 1 tbsp

salt to taste

Water - 1/2 cup

Wash peel and chop seemachakka into small piece. In a heated kadai pour oil add mustard, urad dal and red chilli, Once mustard splutter add seemachakka and mix well. Add salt and half cup of watecook till soft. Grate coconut and slit green chilli. Add to seemachakka curry and serve hot.

Seemachakka sambhar (bread fruit sambhar)

Seemachakka  sambar

Ingredients

seemachakka - one cup cut into cubes
turmeric powder - 1/2 tsp
salt as required

For the masala

Tuvar dal - 2 tbsp
channa dal - 1 tbsp
coriander seeds - 1 tsp
red chilly - 3
badigye chilly - 3 
curry leaves - a few
hing - a small piece
coconut - 1/4 cup
Tamarind pulp - 2 tbsp(cook and extract pulp)

Tuvar dal - 1/4 cup (wash, soak and cook in pressure cooker till soft) (optional)
ghee - 1 tsp
mustard seeds - 1/2 tsp
fenugreek seed - 1/2 tsp
curry leaves a few

Method of Preparation

Dry roast the masala add coconut and roast till golden brown. Grind to a coarse paste by adding little water. 

Wash and soak tuvar dal in water. Pressure cook for two whistles. 

Wash peel and cut seemachakka into small cubes.Add little hot water in kalchatti and cook the seemachakka till soft, add turmeric,  salt. Add tamarind pulp. Add coconut paste and cooked tuvar dal, add one or two glasses of water allow the sambar to boil. In a small pan pour oil add mustard, fenugreek seed, allow mustard to splutter, add one red chilly hing and curry leaves. Pour it in the prepared sambar.