Chana And Jackfruit Sukke Recipe - Chana and jackfruit cooked in spicy ground masala.

This recipe is from the book Konkan Cookbook.

Main Ingredients : Bengal gram (chana) (), Jackfruit(कट्ठल )

Cuisine : Maharashtrian

Course : Main Course_Veg

Chana And Jackfruit Sukke

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

You can also find more Main Course_Veg recipes like Exotic Mango gravy, Drunken Potatoes, Chapati Masala Noodles. Or try out these recipes from Maharashtrian like Pumpkin Rice, Burfi Rawa Sheera, Coconut Burfi. Kadla Curry,

Chana And Jackfruit Sukke Recipe - How to make Chana And Jackfruit Sukke


Prep Time : 3-3.30 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy


  • 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 3-4

  • 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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