Friday, April 04, 2014

Kela Sukkha(Raw Plantain Sukkha)

Mangalorean cooking is incomeplete without Sukkha. Sukkha is a dry coconut based curry which is normally made with seafood poultry or meat, perfected by the Bunt community. They also call this curry aajaadina and make it mostly with Chick Peas and Gherkins and call it Kadle Manoli Aajaadina.
My first experience of tasting Raw Plantain Sukkha is rather strange. I tasted this at a death ceremony in Abhisheka Mandir Kadri, at least 12 years ago. Gokul caterers who served it, made it so well, it tasted better than chicken sukkha! Later, I got the chance to taste it at the same place made by the same caterers. I've been telling Meena about it and once or twice she also had tasted it but she said they must be making it slightly different than chicken sukkha. I said only amount of spices are reduced to match the taste of plantains and all the ingredients are the same. At home women are normally conservative and when Meena tried making this yesterday for the first time, she reduced the spices as well as chillies to a great extent but the curry tasted very good with all the flavours of the added spices infused perfectly.
Raw plantain is a rich source of fiber and carbs. Hence this is an energising curry which also helps in digestion. This can be served as accompaniment with rice and any gravy based curry like ghasi, sambar rasam or daal, eaten with congi or with chapathis. It tastes equally good any way you consume it. I don't mind eating just a plateful of this sukkha with a cup of hot tea!

Vegetarians can also make this sukkha with other veggies like gherkins,  yellow pumpkin,
potatoes, sweet potatoes, ladies finger, babycorn and soya chunks. Please note that plantains, potatoes, sweet potatoes and pumpkin must be cut into big pieces to get the real taste.
Ingredients:
Raw Plantains(Banga Baale) - 2 big(About 400Gms)
Dried Red Chillies - 2-3 short ones and 4-6 long ones
Coriander seeds - 1/2 Tsp
Fenugreek Seeds - 6
Cumin seeds - 1/4 Tsp
Peppercorns - 6
Turmeric powder - A pinch
Tamarind - Size of its seed
Garlic - 6-8 cloves peeled
Onion - 1 1/2 small chopped
Grated coconut - 1/2 cup(Adjust according to taste)
Curry leaves - A sprig
Coconut oil - 2 Tsp
Salt - To taste

Method:
Dry roast chillies, coriander little cumin and fenugreek seeds, peppercorns, and grind to a smooth paste with 1/2 onion and 3-4 cloves of garlic and  tamarind, using little water.
Peel the plantains, cut into big chunks(Around 14 pieces per plantain) and drop them in cold water so that they retain the colour.
Par-boil or steam the plantain with little salt.They should be very stiff and firm.
Grind grated coconut with remaining garlic and cumin seeds coarsely.
Add the finely ground red masala to the par-boiled plantain pieces and bring to a boil.
Add salt to taste and simmer for 2-3 mins.
When the plantain pieces are just cooked but still stiff, add the coarsely ground coconut and mix well.
Allow the curry to get dry according to need.
Heat oil and prepare a seasoning with curry leaves, remaining chopped onion and 1 tbsp grated coconut. Roast well till a nice aroma emanates.
Add to the curry, fold in gently and cover.
Serve hot.





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