Sanjeev Kapoor

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Chana And Jackfruit Sukke  Recipe

Chana and jackfruit cooked in spicy ground masala.

This recipe is from the book Konkan Cookbook.

Preparation Time : 3-3.30 hour

Cooking time : 16-20 minutes

Servings : 4

Chana And Jackfruit Sukke

Main Ingredients

Bengal gram (chana) , Jackfruit





Level Of Cooking



  • Bengal gram (chana)
    1 cup
  • Jackfruit
    1/2 kilogram
  • Olive oil
    3 tablespoon
  • Salt
    to taste
  • Mustard seeds
    1/2 teaspoon
  • Curry leaves
    1 sprig
  • Asafoetida
    a pinch
  • Jaggery (gur)
    1 tablespoon
  • For paste
  • Coriander seeds
    1 teaspoon
  • Split black gram skinless (dhuli urad dal)
    1/2 teaspoon
  • Methi seeds
    1/4 teaspoon
  • Whole dry red chilli,broken
  • Scraped coconut
    1 cup
  • Tamarind pulp
    1 tablespoon


Step 1

Soak chana in three cups of water for three to four hours. Drain. Apply a little olive oil to your palms and knife and remove skin of jackfruit. Further cut the jackfruit into two centimetres pieces.

Step 2

Apply salt and set aside. Steam the pieces in a steamer for five minutes. Remove from steamer and set aside. Pressure cook soaked chana in two cups of water for about three whistles or till soft.

Step 3

Heat one teaspoon of olive oil in a kadai (wok). Add coriander seeds, split black gram and fenugreek seeds. Sauté till lightly browned. Add broken red chillies and sauté for a minute.

Step 4

Grind to a coarse masala paste along with coconut, tamarind pulp and sufficient water. Heat remaining olive oil in a kadai. Add mustard seeds and curry leaves and let the mustard seeds splutter. Add asafoetida and the ground masala. Stir well and cook for two minutes.

Step 5

Add boiled chana and stir well. Add steamed jackfruit pieces, salt and jaggery. Stir, add half a cup of water and cook for five minutes on low heat stirring occasionally. Remove from heat and serve hot.

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