How to make Kathal Sukka

This recipe is contributed by Member Shweta Shenoy.

Main Ingredients : Green jackfruit , Split skinless black grams (urad dal)

Cuisine : Goan

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Caramelised Pumpkin Chicken Curry, Vatana Ani Batata Ambat, Kesari Aloo, Naya Shaam Savera.

Kathal Sukka

Kathal Sukka Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kathal Sukka Recipe

  • Green jackfruit 1 small

  • Split skinless black grams (urad dal) 1 teaspoon

  • Oil 2 tablespoons

  • Coriander seeds 1 teaspoon

  • Dry red chillies 5

  • Scraped coconut 1 cup

  • Curry leaves 10

  • Mustard seeds 1 teaspoon

  • Salt to taste

Method

Step 1

Remove the skin and the tough middle core. Cut jackfruit into medium cubes and boil until soft.

Step 2

When cooled mash these and keep aside.

Step 3

Heat one tablespoon oil in a non stick pan add split skinless black grams, coriander seeds and dry red chillies and saute till fragrant.

Step 4

Remove and grind the fried dal mixture with scraped coconut and sufficient water to a coarse paste.

Step 5

Heat one tablespoon oil in a non stick pan add curry leaves, mustard seeds, salt and ground masala and saute for two minutes.

Step 6

Add mashed jack fruit and saute till the moisture absorbs.

Step 7

Serve hot.

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