Guajje Sukka
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
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare and Cook the Jackfruit
- b.Generously apply oil to your hands and knife to prevent the jackfruit's sap from sticking.
- c.Peel the green outer skin of the raw jackfruit, remove the hard central core, and chop the flesh into 1-inch cubes.
- d.In a large pot, combine the jackfruit cubes, 4 cups of water, 0.5 tsp turmeric powder, and 1 tsp of salt. Bring to a boil.
- e.Cook for 15-20 minutes, or until the jackfruit is fork-tender but still holds its shape. Drain thoroughly and set aside.
- 2
Step 2
- a.Make the Sukka Masala Paste
- b.In a dry pan over low heat, roast the Byadagi red chillies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they release a rich aroma. Ensure they don't burn.
- c.Remove the spices from the pan and allow them to cool completely.
- d.Transfer the cooled spices to a grinder jar. Add the freshly grated coconut and tamarind paste.
- e.Grind to a coarse paste without adding water. If necessary, add 1-2 tablespoons of water, just enough to help the blades move.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the mustard seeds. Once they begin to splutter, add the urad dal and sauté until it turns a light golden brown.
- d.Add the curry leaves and crushed garlic. Sauté for about 30 seconds until fragrant.
- e.Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it becomes soft, translucent, and lightly golden.
- 4
Step 4
- a.Combine and Finish the Dish
- b.Add the ground sukka masala paste to the pan. Sauté on low-medium heat for 5-7 minutes, until the raw smell of the masala disappears and it starts to release oil.
- c.Add the cooked jackfruit cubes, grated jaggery, and the remaining 0.5 tsp of salt.
- d.Gently mix everything together, ensuring the masala evenly coats each piece of jackfruit.
- e.Cover the pan and cook on low heat for another 5-7 minutes, allowing the jackfruit to absorb the flavors. Stir once or twice in between.
- f.Uncover and cook for another 2-3 minutes until the mixture is semi-dry. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a convenient option, you can use canned raw jackfruit in brine. Just be sure to rinse it thoroughly before boiling to remove excess salt.
- 2Using freshly grated coconut provides the best flavor and texture, which is key to an authentic sukka.
- 3The sukka masala can be prepared in a larger batch and stored in an airtight container in the refrigerator for up to a week.
- 4The balance of tamarind (sour), jaggery (sweet), and chillies (spice) is crucial. Feel free to adjust these components to suit your palate.
- 5Do not overcook the jackfruit initially, as it will cook further with the masala. It should be tender, not mushy.
Adapt it for your goals.
Protein Boost
Add 1 cup of boiled black chickpeas (kala chana) along with the jackfruit for extra protein and texture.
Vegetable SwapVegetable Swap
This masala base works wonderfully with other vegetables. Try it with cubed potatoes, mushrooms, or raw bananas (plantains).
Creamier VersionCreamier Version
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.
Why this is on our healthy list.
Rich in Dietary Fiber
Raw jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Plant-Based Goodness
As a completely vegan dish, it provides essential nutrients from plant sources, making it a great option for those following a plant-based diet.
Anti-inflammatory Properties
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.
Aids Digestion
Spices like cumin and fenugreek seeds are traditionally used to improve digestion and alleviate issues like bloating and indigestion.
Frequently asked questions
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.