Ponsa sukkein (Jackfruit dry curry) is a dry curry (‘Sukkein’ in Konkani ‘Thoran’ in Malayalam) and eaten as side dish along with rice. This is not a spicy dish and no onions and garlic have been used in the preparation. But you have to add more coconut and jackfruit bulbs while preparing Ponsa sukkein (Jackfruit dry curry). This dish can be prepared from raw jackfruit (‘Thorno Ponosu’ in Konkani) half mature jackfruit bulbs or full mature but not ripened jackfruit bulbs.
Ingredients
You need
- 2 cups of diced jackfruit bulbs
- ½ cup rind (‘Chari’ in Konkani and ‘Madal’ in Malyalam) cut into thin long pieces
- ½ cup jackfruit seeds (‘Bikkand’ in Konkani) cut into thin long pieces
- 5 to 6 tbspns of coconut gratings
- 1 tspn coconut oil
- ½ to 1 tspn red chilli powder (Or as per your spiciness level)
- A small spoon turmeric powder
- A small piece of tamarind /’Darambo’ or brindle berry or ‘Kudampuli’ in Malayalam
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urdh dhal
- Very little methi seeds/fenugreek seeds (Methi seeds only for aroma)
Method
Wash de-seed the bulbs of the jackfruit cut into cubes and keep aside. Then remove the skin including the brown skin of jackfruit seeds. Cut them into long thin pieces and keep aside. Then remove the rind of the jackfruit cut that also into long thin pieces and keep aside. See that after cutting you put them in water and keep. Also you have to see that the proportion of the jackfruit bulb remains more than the rind and seeds.
Heat oil in a pan add mustard seeds and when they splutter add urdh dhal and methi seeds (Do not let methi seeds roast in oil for a longer time or else you will get a bitter taste for your sukkein). Add the cut pieces into the seasoning. Add salt, darambya sol and sprinkle a little water for cooking (only if required) and simmer the flame.
Close the pan with a lid and cook for 4 to 5 minutes. Open the lid and flip over the contents in between and also see if seeds are cooked. The bulb and ‘Chari’ does not take long time to cook. Once done add grated coconut, red chilli powder and turmeric powder and mix well.
Close and cook for 2 minutes and switch off the flame.
Ponsa sukkein (Jackfruit dry curry) is ready to be served with rice as side dish.
Tips
See that always the quantity of jackfruit bulbs is more than that of seeds and ‘Chari’
Do not add too much water. Too much water will overcook the bulbs and you will leave loose the taste of the dish
