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A classic Mangalorean dry curry featuring tender raw jackfruit and freshly grated coconut, all tossed in a fragrant, freshly ground spice mix. It's a delightful combination of spicy, tangy, and sweet flavors, characteristic of coastal Karnataka cuisine.
For 4 servings
Prepare and Cook the Jackfruit
Make the Sukka Masala Paste
A classic Mangalorean dry curry featuring tender raw jackfruit and freshly grated coconut, all tossed in a fragrant, freshly ground spice mix. It's a delightful combination of spicy, tangy, and sweet flavors, characteristic of coastal Karnataka cuisine.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 255.69 calories per serving with 4.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Prepare the Tempering (Tadka)
Combine and Finish the Dish
Add 1 cup of boiled black chickpeas (kala chana) along with the jackfruit for extra protein and texture.
This masala base works wonderfully with other vegetables. Try it with cubed potatoes, mushrooms, or raw bananas (plantains).
For a slightly richer dish, add 2-3 tablespoons of thick coconut milk at the very end and cook for a minute until heated through.
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
As a completely vegan dish, it provides essential nutrients from plant sources, making it a great option for those following a plant-based diet.
The spices used, such as turmeric, black pepper, and coriander, are known for their anti-inflammatory and antioxidant properties, which can help combat oxidative stress in the body.
Spices like cumin and fenugreek seeds are traditionally used to improve digestion and alleviate issues like bloating and indigestion.
Guajje Sukka is a traditional dry curry from the Mangalorean (coastal Karnataka) region of India. 'Guajje' means raw jackfruit, and 'Sukka' refers to a dry dish made with a special spice blend and grated coconut.
Yes, you can use canned raw jackfruit packed in brine or water. Drain it and rinse it very well under running water to remove the brine flavor before boiling it as per the recipe.
Yes, it is quite healthy. Raw jackfruit is a good source of dietary fiber, vitamins, and minerals. The dish uses whole spices with various health benefits and is entirely plant-based.
A single serving of Guajje Sukka contains approximately 270-320 calories, depending on the amount of coconut oil and coconut used. It's a nutritious and moderately caloric dish.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen, making it taste even better the next day. Reheat in a pan or microwave before serving.
It pairs beautifully with steamed rice and a simple dal, or with traditional Mangalorean breads like Neer Dosa, Chapati, or Sannas.
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