Brined raw jackfruit sukka

Brined Raw Jackfruit Sukka or Uppad Pachir Sukka as it is known in Tulu (language spoken by people in south west part of Karnataka) is one of the traditional recipes of South Canara.

In southern Karnataka, during summers, when jackfruit is available in abundance, raw jackfruit is preserved in salt water to be used later to prepare sabzi.  In olden times, during monsoons, it was difficult to have access to fresh vegetables. Hence, people used to preserve jackfruit, mangoes in salt water and later used  in monsoons to make sabzis and chutneys. Not only jackfruit but its rind is preserved in salt water for future use. Pickled jackfruit rind  is eaten as it is with meals or is made into chutney. Brined jackfruit rind (rachcha) chutney, Brined jackfruit sukka, kudu (horsegram) chutney, thimare (brahmi ) chutney, dry fish chutney, dry fish curry are some of the common monsoon recipes made by the people living in southern Karnataka.

Brined raw jackfruit sukka is one of the most loved dishes during monsoons. Earlier this dish was made only during monsoons. But now brined raw jackfruit is available in Mangalore stores throughout the year and can be made whenever one feels like.  Growing up in a Mangalorean household, Uppad pachir sukka was made every monsoon at home. Whenever my mom made uppad pachir sukka, she also made dry fish curry. So, for us rice with dry fish curry and brined raw jackfruit sukka on the side, was one heavenly combination.

Brined jackfruit pieces need to be rinsed 3 to 4 times to remove excess salt. Alternatively, they can be soaked in plain water for a couple of hours to get rid of the excess salt. Traditionally uppad pachir sukka  calls for a masala made by roasting spices (chillies, coriander, cumin etc) and then grinding them with coconut , onion and garlic. However, I have used Mangalorean curry powder for this recipe. Hence there is no need to roast spices or grind the masala and the dish gets made quickly without compromising the taste. I have not used salt in this recipe as brined jackfruit contains salt. The shortcut recipe for Brined Raw Jackfruit (Uppad Pachir) Sukka is as under. I have also given the traditional method for this recipe at the end of this page.

Step by Step Recipe:

Place the brined jackfruit in a large bowl. Add water and rinse, changing water 3 to 4 times to remove excess salt.

Cut the jackfruit segments into bite sized pieces.

Heat a pan. Add chopped jackfruit. Add a cup of water.

Cover and cook for 12 to 15 minutes.

Once it is cooked well, keep it aside.

Heat 1 tbsp coconut oil in a pan. Add mustard seeds, hing, curry leaves and chopped garlic.  Saute for few seconds.

Add chopped onions.

 

Saute till onions turn translucent.

 

Add turmeric powder, cooked jackfruit, tamarind pulp, Mangalorean curry powder and chopped jaggery.

 

 

Cover and cook for 5 to 7 minutes.

 

Add grated coconut and give a quick mix.

Cover and cook for 5 minutes.  Brined raw jackfruit sabzi is ready to be served.

Recipe:

Ingredients

¼ kg brined raw jackfruit
1 tbsp coconut oil
1 tsp mustard seeds
a pinch of asafoetida (hing)
few curry leaves
3 to 4 cloves of garlic, chopped
1 medium sized onion, chopped
1 tsp turmeric powder
2 tbsp tamarind pulp
1 ½  tbsp Mangalorean curry powder
1 tbsp chopped jaggery
½ cup fresh, grated coconut

Method

  • Place the brined jackfruit in a large bowl. Add water and rinse, changing water 3 to 4 times to remove excess salt.
  • Cut the jackfruit segments into bite sized pieces. Chopping the jackfruit segments is optional. You can use them as it is, too.
  • Heat a pan. Add chopped jackfruit. Add a cup of water. Cover and cook for 12 to 15 minutes. Once it is cooked well, keep it aside.
  • Heat 1 tbsp coconut oil in a pan. Add mustard seeds, hing, curry leaves and chopped garlic.  Saute for few seconds.
  • Add chopped onions.  Saute till onions turn translucent.
  • Add turmeric powder, cooked jackfruit, tamarind pulp, Mangalorean curry powder and chopped jaggery. Add around 2 to 3 tbsp water. Mix well.
  • Cover and cook for 5 to 7 minutes.
  • Add grated coconut and give a quick mix.
  • Add some water if the sabzi is too dry.
  • Cover and cook for 5 minutes.
  • Brined raw jackfruit sukka (Uppad Pachir Ajadina) is ready to be served.

Note:

I have not used salt in this recipe as brined jackfruit already has salt in it. However after the sabzi is ready, if you feel it needs salt, you can  add salt as per taste.

Brined raw jackfruit sukka

 

Traditional recipe for Uppad Pachir Sukka

Ingredients

¼ kg brined raw jackfruit
4 to 5 dry red (Byadgi) chillies
3 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Mustard seeds
3 to 4 cloves of garlic
few curry leaves
1 tnsp + ½ tsp oil
1 large onion, chopped
a pinch of asafoetida (hing)
a marble sized ball of tamarind
1 tsp jaggery
1 tsp turmeric powder

Method

  • Place the brined jackfruit in a large bowl. Add water and rinse, changing water 3 to 4 times to remove excess salt.
  • Cut the jackfruit segments into bite sized pieces. Chopping the jackfruit segments is optional. You can use them as it is, too.
  • Heat a pan. Add chopped jackfruit. Add a cup of water. Cover and cook for 12 to 15 minutes. Once it is cooked well, keep it aside.
  • Heat a pan. Add ½ tsp of oil and roast dry red chillies, coriander seeds, cumin seeds and  1/2 tsp mustard seeds.
  • Grind red chillies, coriander seeds, cumin seeds, mustard seeds, few curry leaves, turmeric powder, garlic, half the quantity of chopped onion, tamarind with little water to a fine paste.
  • Remove the masala paste and in the same jar add grated coconut and run the mixer for few seconds. Coconut should be coarsely ground. Keep aside.
  • Heat 1 tbsp oil in a pan.
  • Add ½ tsp mustard seeds,hing, remaining chopped onions, few curry leaves.
  • Saute it for few seconds.
  • Add the masala paste and saute for few seconds.
  • Add cooked jackfruit pieces and mix well. Add jaggery
  • Cover and cook for 5 to 7 minutes.
  • Finally, add the ground coconut.
  • Mix it and let it cook for a few minutes.
  • If it is too dry, you can add a little water and cook.
  • Serve hot.

Note: As the brined jackfruit already has salt in it, there is no need to add salt. However after the sabzi is ready, if you feel it needs salt, you can salt add as per taste.

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