How to make Tender Raw Jackfruit Sukke -

Tender jackfruit in sweet and tangy gravy.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Raw jackfruit (कच्चा कट्ठल), Groundnut Oil

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

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For more recipes related to Tender Raw Jackfruit Sukke checkout Jackfruit Kerala Curry. You can also find more Main Course Vegetarian recipes like Gehun ni Khichiu, Baked Vegetable Cannelloni, Palak Koftas in White Gravy, Lotus Seed Curry.

Tender Raw Jackfruit Sukke

Tender Raw Jackfruit Sukke Recipe Card

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The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet and Sour

Ingredients for Tender Raw Jackfruit Sukke Recipe

  • Raw jackfruit 1/2 kilogram

  • Groundnut Oil 1/2 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves a few

  • Coconut scraped 1/2

  • Whole dry red chillies 4

  • Tamarind lemon size

  • Coriander seeds 2 teaspoons

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Salt to taste

  • Jaggery (gur) to taste

Method

Step 1

Apply a tablespoon of oil to the palms and to the knife. Remove the thick skin of the jackfruit deep enough and also the center core. Cut the jackfruit into large pieces. Steam them.

Step 2

Heat oil and saute whole red chillies, coriander seeds, black gram dal and fenugreek seeds. Grind to a coarse paste with scraped coconut and tamarind.

Step 3

Heat oil, add mustard seeds and curry leaves. Add the masala, salt and jaggery and the cooked jackfruit to the seasoning. Simmer on low heat until it comes to a boil. Remove from heat and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.