Sunday, February 20, 2011

Kadgi Sukke (Green Jackfruit Stir Fry)


Sukke is a Konkani preparation of vegetables - a stir fry with spices which have a coconut and tamarind base. One of my favourites of Konkani cuisine - something I got acquainted with at my best friend's house when I was in college. I practically lived there when I was doing my post graduation - it was like coming home when I went over there on the weekends. And definitely the food was such a relief from the terrible hostel food and then our own cooking when I was living in a flat with 4 other girls.

I simply love jackfruit - have you eaten it drizzled with honey? its like ambrosia. But I have never cooked unripe jackfruit before - so when I saw it all nicely cut and cleaned in packets at my local vegetable vendor, I decided to give it a go. The original idea was to try the kathal biryani I had seen in Pratibha Karan's Biryani book, but then I remembered this dish and suddenly started hankering for that combination of sweet, sour and spicy with the meat-like consistency of jackfruit. This is Sandhya Aunty's recipe for sukke - I love her cooking :)

This was Saturday lunch for us - dal, roti/rice, kadgi sukke, milagu rasam and papad. The milagu rasam (a thin soup which is liberally spiced with black pepper-recipe in another post) was perfect for the weather and for hubby who was coming down with a cold. Happiness on a plate.


Kadgi Sukke (Green Jackfruit Stir Fry)

Tender, green jackfruit, chopped in 1" piecessalt, turmeric powder
jaggery - 2 tbsp

5 red chillies
1 tbsp coriander seeds
1/4 tsp fenugreek seeds
2 tsp tamarind paste
3/.4 cup coconut grated

Mustard seeds - 1 tsp
Currry leaves - handful
Coconut oil - 2 tsp

1. Clean and cut the jackfruit pieces in to 1' pieces and keep aside. Cook the pieces till done, in just enough water and turmeric powder - about 8 minutes.
2. Roast the red chillies, coriander seeds, fenugreek seeds in half a tsp of oil, then grind to a paste along with the tamarind and the fresh coconut.
3. Heat the coconut oil in a pan, add the mustard seeds to it-when it pops, add the curry leaves.
4. Add the masala paste and the cooked jackfruit and simmer together till well blended and almost dry. Add the jaggery and mix well.

13 comments:

Priya said...

Stir fry looks fabulous..

indosungod said...

That is heaven in a plate. Is Sukke generally dry or gravy consistency?

Kela sukke the recipe I found on Arch's Yum Factor blog is a big favortie and it has a grav consistency.

Arch said...

Oh wow Miri, this is so hard-core Aamchi cooking...I have never seen raw or ripe jackfruit here...
@Indo, glad you liked my recipe...Sukke means dry in Konkani, but generally has a thickish gravy..

Miri said...

Indo - you're right, sukke is usually semi dry with a little bit of gravy....this was too, but doesnt show in the pics.

Miri said...

:) Aamchi cooking is soo good :)

Rajani@eatwritethink said...

love unripe cooked jackfruit to ripe smelly ones!! but so sad that while i do get that in the supermarket here i rarely buy cos peeling chopping is such a pain. my favourite way of eating is the slightly young jackfruit idiyanchakka - made into a kerala style thoran. its boiled and pounded and then seasoned.

sanjeeta kk said...

I get loads of unripe jack fruits here, but the cleaning, slicing and oiling hands puts me off. Your stir fry tempts me to try it soon.

Vaishali said...

Miri, you brought back lots of memories. My stepmom used to make jackfruit sukke all the time, and I do miss it because I can't find raw jackfruit here. I will just feast my eyes on your delicious pictures.

sra said...

Have had dry jackfruit curry in a Malayali household and liked it. I tried making it myself but it just didn't work. I don't see it too often in these parts.

Sig said...

We have a few green jackfruit recipes in Kerala, it is hard for me to decide whether I like green jackfruit or the ripe ones better :). The only non-mallu green jackfruit dish I've had is from a Konkani restaurant and I loved it! The flavor combination in your recipe sounds quite appealing. Unfortunately we get only the canned green jackfruit here, which is quite blah. :(

Manisha said...

I might be the only person who is not a fan of jackfruit. :-(

I'll take bowlfuls of that milagu rasam though :-)

Raaga said...

Love that plate!!

Here's mine:http://chefatwork.blogspot.com/2010/04/kadgye-sukke.html

Love this!

Pelicano said...

Unfortunately, I've only ever had tinned green/raw jackfruit, but I still love it (even plain they make a good snack!). I can only imagine what the fresh ones taste like, and even more-so when made into this splendid-looking Konkani dry dish- so tempting!