How to make Kathal Sukka
This recipe is contributed by Member Shweta Shenoy.
Main Ingredients : Green jackfruit , Split skinless black grams (urad dal)
Cuisine : Goan
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Paneer Pudina Kalimirch Batata Song Spaghetti With Eggplant Gobhi Manchurian
Kathal Sukka Recipe Card
Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar. The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies. Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.
Prep Time : 6-10 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kathal Sukka Recipe
Green jackfruit 1 small
Split skinless black grams (urad dal) 1 teaspoon
Oil 2 tablespoons
Coriander seeds 1 teaspoon
Dry red chillies 5
Scraped coconut 1 cup
Curry leaves 10
Mustard seeds 1 teaspoon
Salt to taste
Method
Step 1
Remove the skin and the tough middle core. Cut jackfruit into medium cubes and boil until soft.
Step 2
When cooled mash these and keep aside.
Step 3
Heat one tablespoon oil in a non stick pan add split skinless black grams, coriander seeds and dry red chillies and saute till fragrant.
Step 4
Remove and grind the fried dal mixture with scraped coconut and sufficient water to a coarse paste.
Step 5
Heat one tablespoon oil in a non stick pan add curry leaves, mustard seeds, salt and ground masala and saute for two minutes.
Step 6
Add mashed jack fruit and saute till the moisture absorbs.
Step 7
Serve hot.
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