Kadgye Sukke

I'm rediscovering traditional cooking. I shied away from traditional cooking for a long time because I wanted to break away from the ordinary. After years of having broken away, it appears as though traditional food is the change I need from my routine.

And I'm also rediscovering sukke, as it turns out. I can't seem to have enough of this preparation. While I tried it with different vegetables earlier, I made it this time around with just one vegetable: raw jackfruit. I think this is the best type of sukke I have eaten and that sukke is the best way to eat raw jackfruit. I know I will make this often.

1/4 kg Raw Jackfruit, peeled

1/2 tsp Urad Dal

1/2 tsp Fenugreek Seeds

1/2 tsp Coriander Seeds
1 tsp Oil
1/4 cup Coconut
3-4 Red Chillies
1 tbsp Tamarind Paste
1/4 tsp Turmeric
Salt to taste




For the tempering:


1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves




Cut the jackfruit into pieces slightly large pieces. Pressure cook with a little salt for 1-2 whistles.

Heat the oil and fry the fenugreek seeds and the coriander seeds for a minute. Grind this along with the turmeric, tamarind, coconut and red chillies to a somewhat fine paste. Add this paste to the cooked vegetables and add salt to taste. Cook for 4-5 minutes.

Heat the teaspoon of oil for the tempering in a frying ladle. Add the mustard and the asafoetida. When the mustard splutters, add the curry leaves. Add this tempering to the vegetable mixture. Serve hot with rice and dali-saar.