Guajje Sukka
A homestyle coastal Karnataka dry curry made with tender breadfruit, coconut, and a gentle spice tempering. It cooks into a flavorful semi-dry side that pairs especially well with rice and simple dal.
For 4 servings
- prep
Prepare the breadfruit.
1.Peel the breadfruit thickly and remove the core.2.Cut it into small even cubes so it cooks evenly.3.Keep the pieces ready with the onion, green chili, and grated coconut. - boil · ~12 min
Boil the breadfruit until just tender.
Add the breadfruit, water, and salt to a pot. Boil until the pieces are just tender but still holding their shape, then drain well.
TIPDo not overcook the breadfruit or it will break down when mixed into the tempering. - temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add dried red chili and curry leaves and fry for a few seconds. - saute · ~5 min
Cook the onion and chilies.
Add the chopped onion and green chili to the pan. Sauté until the onion turns soft and lightly golden.
- mix · ~3 min
Add the spices and breadfruit.
Add turmeric powder and red chili powder, then immediately add the drained breadfruit. Toss gently so the cubes stay intact and get coated well.
- saute · ~5 min
Finish with coconut and tamarind.
Add the grated coconut and tamarind paste. Mix gently and cook on low heat until the dish turns aromatic and semi-dry.
TIPCook on low heat at this stage so the coconut stays sweet and nutty without burning. - serve
Serve the guajje sukka warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the breadfruit into small, even cubes so they boil at the same rate and stay intact while tossing.
- 2Drain the boiled breadfruit very well before adding it to the tempering, or the sukka will turn wet instead of semi-dry.
- 3Stop boiling when a cube can be pierced easily but does not crumble; overcooked breadfruit will mash in the pan.
- 4Let the mustard seeds fully splutter before adding urad dal, so the tempering tastes nutty rather than raw.
- 5Add turmeric and chili powder only briefly before the breadfruit goes in, to prevent the spices from scorching.
- 6Cook the coconut and tamarind on low heat at the end so the coconut stays sweet and the sourness blends without turning harsh.
- 7This dish reheats well; warm it gently in a pan, not the microwave, to keep the breadfruit pieces from breaking.
Adapt it for your goals.
Spicier
Increase the red chili powder or add one extra green chili for a hotter version that still keeps the coconut-tamarind balance.
no onionNo-onion
Skip the onion for a simpler, more austere homestyle sukka; the coconut and tempering still give plenty of flavor.
more tangyMore-tangy
Add a little extra tamarind paste if you prefer a sharper finish to cut through the starchy breadfruit.
less oilLess-oil
Reduce the oil slightly and use a heavy pan; this keeps the dish lighter while still allowing the tempering to bloom.
Why this is on our healthy list.
Fiber-Rich Vegetable Base
Breadfruit makes this side dish filling and satisfying, with natural fiber that pairs well with plain rice and dal.
Plant-Based Fats from Coconut
Fresh coconut adds richness and satiety, helping the dry curry feel complete without any dairy.
Digestive Spice Tempering
Mustard seeds, curry leaves, chilies, and urad dal add flavor depth along with traditional digestive spice elements.
Frequently asked questions
It should be just tender when pierced with a knife or fork, but the cubes should still hold their edges and not look fluffy or broken.
