Category: Coconut Based Preparations

I have posted a variety of Sukke in this website, but no two Sukke taste the same. It’s the flavour of the vegetable that makes the difference, though the basic masala remains the same. Here is a sukke made of bread fruit which is called Jeev Kadgi in my mother tongue Konkani.

Ingredients:

300 gms Breadfruit

1/2 of a small coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1tbsp tamarind paste

1 tbsp Urad dal

2 tbsps coconut oil

1 tsp mustard seeds

A tsp of jaggery

Salt.

Method:

Deskin and slice the Breadfruit into bite sized pieces. Heat 1 tsp oil in a pan. Add the mustard and after it splutters add the sliced Breadfruit. Add salt and a quarter glass of water. Cover and cook till done. Roast the urad dal in the remaining oil to a golden brown. Tip it into a blender along with the grated coconut, roasted red chillies and tamarind paste. Grind to a semi coarse paste adding water as required. Drop this ground masala into the cooked Breadfruit. Add the jaggery and adjust salt. Cook the sukke on a slow flame till it starts coming together and reaches a semi solid consistency. Serve with rice and dal.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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Jackfruit seeds can be roasted, stir-fried, fried and cooked. I have already posted quite a few recipes of Jackfruit seeds.. posting a coconut based gravy called Hummanna today which is flavoured with asafoetida.

Ingredients:

25 jackfruit seeds peeled

1/2 of a coconut grated

6 roasted Guntur chillies

6 roasted Byadgi chillies

1 tbsp tamarind paste

A kidney bean sized piece of Asafoetida

Salt

2 tbsps coconut oil.

Method:

Wash the peeled jackfruit seeds and cut them into halves. Pressure cook them with a little salt. Usually two whistles work well. If they are still a little underdone, then cook them in a pan. Grind the coconut, roasted red chillies, asafoetida and tamarind to a smooth paste. Drop this masala into the cooked Jackfruit seeds adjusting the consistency as required with water. The gravy should be a little runny since this preparation is served over rice. Bring the Hummanna to a roaring boil. Lower heat and keep shimmering for a couple of minutes. Switch off and drizzle with coconut oil. Allow to stand for half an hour for the flavours to infuse before serving.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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Sukke in my mother tongue Konkani refers to any preparation which is dry. A variety of sukke can be made from fresh vegetables. The basic masala for sukke contains urad dal which is roasted in a little oil till it turns a rich golden brown. This is what makes the sukke flavourful. Hogplums are used as a souring agent. When not in season replace with tamarind.

Ingredients:

25 jackfruit seeds

3 hogplums crushed

1/2 of a coconut grated

12 roasted Byadgi chillies

1 tbsp urad dal

1 tbsp jaggery

1 tbsp coconut oil

2 tsp mustard seeds

Salt.

Method:

Wash the peeled jackfruit seeds and either slice them or cut them into two. Pressure cook them to two whistles, with a little salt. Keep aside. Roast the urad dal in a teaspoon of coconut oil to a rich golden brown. Tip it into a blender along with the grated coconut and roasted red chillies. Grind to a semi coarse paste. Keep aside. Heat the remaining coconut oil in a pan. Add the mustard seeds. After they splutter add the cooked Jackfruit seeds and crushed Hogplum along with the water in which the jackfruit seeds were cooked. Cook on a low flame till the Hogplum changes colour. Add the ground masala, jaggery and adjust salt as required. Mix thoroughly, cover and cook on a low flame till the preparation turns dry. Serve with rice and dal.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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Bread fruit or Jeev Kadgi as it is called in my mother tongue Konkani , is used in a variety of preparations.  Simple stir fries, coconut based preparations, spicy and tangy curries and also fritters are made which are absolutely delicious. Posting a coconut based preparation today which is flavoured with ginger.

Ingredients:

500 gms of Bread fruit

2 large onions sliced lengthwise

2 inch piece of ginger grated

1 green chilly slit

1/2 of a coconut grated

6 roasted Byadgi chillies

6 roasted Guntur chillies

1 tbsp tamarind paste

Salt

3 tbsps coconut oil.

Method:

De skin the bread fruit. Slice into bite sized pieces. Wash and keep aside. Grind  the coconut, roasted red chillies and tamarind to a smooth paste with enough water as required. Keep aside. Tip the sliced onions, grated ginger , sliced green chilly and two glasses of water into a pan. Add salt and bring it to a boil. When the onions are seventy five percent cooked add the bread fruit. Mix and bring to a boil. Immediately  add the masala. Allow the gravy to simmer for a couple of minutes. Drizzle with coconut oil. Serve over rice or enjoy with roti, bread or dosa.

Copyright © 2025 by Vinaya Prabhu. All rights reserved.

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Jain Avro, a bean which is found in the South Canara region of Karnataka, is used by the Konkani community to which I belong, in quite a few preparations. It has a unique taste and flavour and is generally paired with tender jackfruit or Chinese potato to prepare coconut based curries. Posting a Bendhi which is a preparation seasoned with garlic. Using coconut oil enhances the aroma of this curry.

Ingredients:

125 gms Jain Avro

1/2 of a large coconut

25 small Chinese potatoes

12 roasted Byadgi chillies

1 heaped tsp tamarind paste

Salt

15 garlic cloves crushed

2 tbsps coconut oil

Method:

Wash and soak the beans overnight. Wash and pressure cook to one whistle, lower heat and allow to simmer for ten minutes. Switch off and allow the steam to escape naturally. Tip it into a pan and add salt. Wash and pressure cook the Chinese potato to one whistle. After it cools down, peel the Chinese potato and tip into the same pan. Bring to a boil and allow to simmer. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Tip it into the pan. Mix well ..Heat the oil in a small pan. Add the crushed garlic and roast to a rich brown. Tip the seasoning into the Bendhi. Allow to simmer for a couple of minutes for the flavour to infuse. Switch off, cover and keep aside for an hour before serving.

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This is a traditional Konkani preparation which makes use of bottle gourd in a coconut based gravy along with potato, onion and cashewnuts. Arhar Dal is also used to lend texture and sweetness to the preparation.

Ingredients:

A small bottle gourd weighing 200 gms peeled and cubed

2 medium sized onions cut into large chunks

1 potato peeled and cut into bite sized pieces

1 large onion chopped fine

12 cashewnuts halved

1/2 of a small coconut grated

12 roasted Byadgi chillies

1 heaped tsp tamarind paste

100 gms Arhar dal

3 tbsps coconut oil

Salt.

Method:

Tip the cubed bottle gourd, potato and onions into a pot. Cover them with water enough to cover the pieces. Add salt and bring to a boil. Lower heat and cook till tender. Drop the Arhar dal and cashews into a pressure cooker and add 750 ml water. Pressure cook to three whistles. Add this  cooked dal and cashews  to the bottle gourd and keep simmering. Grind the grated coconut, roasted red chillies and tamarind to a smooth paste. Drop the paste into the simmering mixture and bring to a roaring boil adding enough water to adjust the consistency. Lower heat and allow the flavours to infuse. Heat a pan with the coconut oil. Add the finely chopped onions and roast them to a rich brown. Drop them into the Ambat. Boil for a couple of minutes. Switch off and allow the Ambat to stand for about half an hour before serving.

Copyright © 2024 by Vinaya Prabhu. All rights reserved.

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Here is a Gardudhi Amso kocholu which is popular in the GSB cuisine. Bottle gourd or Gardudhi as it is known in my mother tongue Konkani is used in a variety of preparations..

Ingredients:

Tender bottle gourd weighing around 250 gms.

Half a coconut grated

10  roasted Byadgi chillies

1 heaped tsp tamarind paste

15 cloves of garlic crushed

1 tbsp coconut oil

Salt.

Method:

Deskin the bottle gourd. Wash and chop into small pieces. Tip the pieces into a vessel . Add a glass of water and required amount of salt. Bring to a boil and cook till done. Grind the grated coconut, tamarind paste and Byadgi chillies to a smooth paste. Tip it into the cooked bottle gourd. Adjust consistency adding enough water as required and bring to a boil. Heat the oil in a pan . Add the garlic and roast to a golden brown. Drop it into the coconut, bottle gourd mixture. Simmer for a couple of minutes to allow the flavours to infuse. Cover and keep aside for about half an hour before serving.

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Ingredients:

1 large Eggplant weighing 500 gms

1/2 of a coconut grated

1 large green chilly chopped fine

2 roasted Guntur chillies

5 roasted Byadgi chillies

1 tsp tamarind paste

Salt

1 tbsp coconut oil

1 large onion finely chopped

1 inch piece of ginger

Method:

Wash and cut the eggplant into chunks. Pressure cook it. Allow it to cool and remove the skin. Mash well and keep aside. Grind the coconut, roasted red chillies, tamarind and ginger to a smooth paste. Tip it into the eggplant. Crush the green chillies and salt together and add it to the mixture. Mix well. Tip in the chopped onion and drizzle with coconut oil.

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There are a couple of varieties of Sanna khotto posted in this website. Sanna khotto are nothing but steamed dumplings or also can be termed as spicy idli… One can add finely chopped greens, veggies onions or even make them plain with asafoetida added for flavour. You can also make them with rice or with equal measures of rice and arhar/ toor dal. Posting a Sanna khotto flavoured with healthy Drumstick/ Moringa leaves today.

Ingredients:

250 gms raw rice

1/2 of a large coconut

6 roasted Byadgi chillies

6 roasted Guntur chillies

1tbsp tamarind paste

Finely chopped Moringa leaves as required

Asafoetida as per preference

Salt

Method:

Wash and soak the rice for three hours. Tip it into the mixer jar along with the grated coconut, asafoetida, roasted chillies and tamarind. Grind it to a semolina/ rava like consistency. The batter should be slightly more loose than of dropping consistency. Pour the batter into a bowl. Add the finely chopped Moringa leaves, salt and mix well. Grease katoris/ steel cups with oil. Pour the batter into them and steam in a steamer for about fifteen minutes. A toothpick inserted should come out clean. Remove from flame and allow to cool. De mould and keep covered in a container. Serve drizzled with coconut oil along with rice and Dal.

Copyright © 2022 by Vinaya Prabhu. All rights reserved.

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