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.
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