Pathal sukkaein is a dish similar in preparation to sukkaein sukkaein. But pathal sukkain is a gravy dish which is of semithick consistency. That is it should be thin but not watery. In this section I have discussed Pathal sukkaein from jackfruit. I have used the Chari and Bikkand from the jackfruit to prepare this dish. You need raw jackfruit (Mature but unripened jackfruit preferred) The Malayalam term for Chari is ‘Madal’. This is the off white coloured portion just deep to the thorns. Bikkand is ‘Chakka kuru’ in Malayalam. This dish is usually served as a side dish along with rice. This is the seed of the jackfruit. In this recipe you have to use raw unripe but comparatively mature jackfruit.
Ingredients
You need
- 1/4th cup of Chari (‘Madal’ in Malayalam) cut into thin long pieces
- 6 to 8 Bikkand (Jackfruit seeds) cut into pieces
- 2 tbspns of thuvar dal
- A small piece of darambya sol (Brindle berry)
- Water as required
- Salt to taste
For the masolu
- 2 to 3 tbspns of grated coconut
- 2 to 3 red chillies (Or as per your spiciness level)
- A small spoon turmeric powder
- Water as required
For the seasoning
- Oil for seasoning
- A small spoon mustard
- A small spoon urad dal
- A pinch of fenugreek seeds
- 1 sprig curry leaves
Method
Preparing the thuvar dal
We need thuvar dal which is half cooked. This is because we need to bit into the dal when having the dish. Wash and soak the thuvar dal in water for 15 to 30 minutes. Drain away the water and pressure cook as follows. Transfer the soaked dal into a separator. You need not add water to the dhal. After one whistle simmer the flame and cook for 2 to 3 minutes. The dal would have been half cooked. Open the cooker when it has cooled down. Some recipes skip the dal. The dish will get a different taste and flavour when you add the dal.
Preparing the Chari ani bikkand ghanu pathal sukkaein (Pathal sukkaein from jackfruit)
Cut the chari (Madal) into thin long pieces as shown in the photograph. Remove the outer skin and the brown skin of the bikkand (Jack fruit seed) and cut it into small pieces as shown.
Transfer this to a vessel and add water, salt and darambya sol and cook.
While the chari and bikkand are cooking grind coconut, red chillies and turmeric to a smooth paste adding water.
Once the chari and bikkand are cooked add the cooked thuvar dal.
Boil for 1 minute and then add the ground paste and mix well.
Cook till the raw flavour of the masolu disappears.
Heat oil in a kadai for seasoning and add mustard seeds and when they splutter add the urad dhal and sauté till the urad dhal gets a rose colour. Then add the fenugreek seeds followed by addition of curry leaves. While adding the fenugreek seeds see that they do not get burned or your dish will get a bitter taste.
Pour the seasoning over the Chari ani bikkand ghanu pathal sukkaein (Pathal sukkaein from jackfruit).
Mix well.
Your Chari ani bikkand ghanu pathal sukkaein (Pathal sukkaein from jackfruit) is ready to be served.
Serve with rice.
