Jackfruit Chana Sukka
raw jackfruit and chanas cooked in a delicious coconut based masala.
Servings 4 people
Ingredients
- 450 grams raw jackfruit, cut into medium sized cubes
- 1/3 cup black chana
- 6 to 7 big cloves of garlic, chopped
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- ½ tsp asafoetida/hing
- 1 medium onion, chopped
- ½ tsp turmeric powder
- few curry leaves
- 3 tbsp Mangalorean curry powder
- 2 tsp tamarind pulp
- 1 tbsp jaggery powder
- salt to taste
- ½ cup fresh coconut, grated
- 2 tbsp fresh coriander, chopped
Instructions
- Wash and soak chanas in water for 4 to 5hours.
- Pressure cook chanas for 3 to 4 whistles. Keep aside.
- Place the chopped jackfruit in a steel container and pressure cook for 3 whistles. The water should be in the pressure cooker and not in the steel container.
- Open the pressure cooker after the pressure has released naturally.
- You can mash the cooked jackfruit lightly, keeping some pieces chunky. Keep aside.
- Heat coconut oil. Add the mustard seeds, hing, chopped garlic, curry leaves and chopped onion. Saute for few seconds.
- Add turmeric powder and mix.
- Next, add the cooked jackfruit and cooked chanas.
- Add Mangalorean curry powder, tamarind pulp, salt and jaggery powder. Mix to coat well.
- Cover and cook for 5 minutes until the flavours combine.
- Next, add grated coconut and mix.
- Cover and cook for 2 more minutes.
- Garnish with chopped coriander.
- Serve hot withdal rice or rice and tomato saar. It pairs well with rotis too.
Video
Notes
In the absence of Mangalorean curry powder, you can use red chilly powder and cumin coriander powder. It will still taste delicious.