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
Kali Thori Sukkhe with Kadgi is a Konkani style coconut based curry made with dried black peas and raw jackfruit.
Ingredients
- ½ cup black dry peas
- ½ cup chopped raw green jackfruit/kathal (canned)
- 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
- 1 tsp mustard seeds
- Few curry leaves
- 2 tbsp coconut oil
Instructions
- Soak dry black peas in plenty of water overnight and next day, drain and cook in a pressure cooker 15 minutes until soft, tender and cooked. (After first whistle, reduce heat to medium low and cook for 15 minutes).
- Drain the cooked peas; (use the drained peas broth to make rasam/soup). You can use a bit of this broth to grind the coconut masala.
- If you have canned raw jackfruit, use it or cook raw fresh green jackfruit/kathal until tender.
- Roughly shred the cooked pieces into small pieces. Mix into the drained black peas.
- In a small saucepan, heat 1 tbsp oil and roast coriander seeds, urad dal and dry red chillies until lightly roasted.
- Remove and add to a blender jar along with coconut and soaked tamarind or tamarind paste.
- Blend to a semi-coarse paste with a little water/broth; there is no need to make it fine and smooth.
- In a large deep saucepan, heat remaining coconut oil and once hot, stir in mustard seeds.
- As soon as the seeds start to splutter, add curry leaves and sauté for a few seconds.
- Tip in the cooked peas/thori along with the jackfruit and the coconut paste.
- Add about ½ cup water, jaggery and salt to taste; mix well and bring to a boil. Add more water if needed; you need a thick gravy. Adjust taste to suit your personal preference. It should have a mildly sweet tinge.
- Reduce heat and simmer for about 7 to 10 minutes, stirring often, until thick and almost dry.
- Remove to serving dish and serve hot as side dish with rice and dal. We normally have it with rice and dalithoy (a Konkani style dal).
- It can be served with any meal or even as a dip for rotis or parathas.
- Enjoy!!
Notes
Use any combination of vegetables you have like beans with potato, green peas with potato, cabbage with potato, raw banana, or even some cooked chickpeas or rajma (red kidney beans) to make this curry.
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.
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:
- 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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