Kali Thori Sukke with Kadgi, an authentic Konkani style coconut curry with black pigeon peas and raw jackfruit in a coconut based gravy. With dal and rice, any Mangalorean’s soul is fully satisfied with this comforting and simple meal! Most of my meals do have something with coconut in them. Being from Mangalore, the coastal town of Karnataka in southern India where coconut groves are in plenty, they are either used in curries like ghashis or ambats or even a garnish of grated coconut is enough to satisfy our coconut fetish! Sukke is another variety of coconut based curry where the main spices ground with coconut are coriander seeds and urad dal or split black gram lentils. A light roast of these along with some dried red chilies lends a lovely aroma and flavor to the coconut masala. This is the basic masala used to make a variety of sukkes with vegetables or beans or legumes. My favorite is using whole black pigeon peas. This variety of legume is not easily available even in India. My source of these special black peas was always on a trip to my hometown Mangalore and that too a particular store there! When I came across huge packets of this in a local store in US, my joy knew no bounds! I had to make my all-time favorite curry, Kali Thori Sukke/black pigeon peas coconut curry. Just soak the dried peas overnight, and then cook them until soft. Add it to the sukke masala and with a tempering of mustard and curry, the dish is complete. I had a can of raw jackfruit (kadgi), so mixed in half of it. This added to the flavor and texture of the dish.
With Konkani style dal, “dalithoy”, a hot bowl of steamed rice and a side of this delicious and simple kali thori sukke, I could not ask for a more comforting or satisfying meal anytime! If you cannot find whole black pigeon peas, use cut green beans, cabbage, dried white peas or even chickpeas instead. You can even use just some potatoes for a simple potato sukke! Do try this easy, vegan, no onion-no garlic south Indian coconut delicacy in your kitchen! Your family is sure to love it! Enjoy and Happy Cooking! Check out similar coconut-based curries from Mangalore:
Beetroot Greens Ghashi Avre Ghashi with Keerlu Beetroot Greens Ambat with onions Kadgi Chakko/Raw Jackfruit Coconut Curry
I am sharing this with our FB gourmet group “Healthy Wellthy Cuisines” where the theme this time is “CoconuttimeatHW”! Do check out other delicious coconut delights churned out by my friends: Cook Time: 15 minutes
½ cup black dry peas ½ cup chopped raw green jackfruit/kathal (canned) For the coconut “sukke” masala: ½ cup grated coconut (fresh or frozen) 6 to 8 dry red chillies 1 small marble-sized tamarind, soaked in little water (or ½ tsp tamarind paste) 1 tbsp coriander seeds 1 tsp urad dhal/ split black gram dal 1 to 2 tbsp grated jaggery (or to taste) Salt to taste For the tempering: 1 tsp mustard seeds Few curry leaves 2 tbsp coconut oil
Instructions Notes Make the coconut curry dry/sukke (which is the authentic version) or add some water and make it a bit thin, according to your preference. Adjust the amount of red chillies and jaggery according to your taste.
Pina Colada Phirni by Shalu Nadia Bara Tarkari/Coconut Cutlet Curry by Sasmita Nadia Bara Tarkari/ Coconut Kofta curry by Rosy Coconut Mixed Lentil Curry by Suchi Coconut Ladoo by Jayashree
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