In Sukkaein sukkaein Part I (From leafy vegetables) I will be dealing with dry curries prepared from leafy vegetables. These are had along with rice and Dhali thoy as a side dish. Sukkaein sukkaein is a Konkani dish which means dry curry with coconut as the main ingredient. It is similar to the Kerala dish ‘Thoran’ where they will be adding coconut to the dish. But Konkani style preparation of the dish is different from the Kerala style preparation. Keralites usually prepare the dish adding garlic and shallots whereas garlic and shallots are not part of the Konkani cuisine.
But now-a-days we have changed with time and some people prepare the dish adding shallots and garlic whereas some do not. In this post will be describing the traditional method of preparation of sukkaein sukkaein.
I have already mentioned about Masinga Phoola sukkaein (Drumstick flower dry curry) in my previous post.
There are two types of sukkaein in Konkani preparations. One is Sukkaein sukkaein (Dry curry) where even if you are adding water you will add it only for cooking and even if excess water is remaining you will evaporate it. The other type is Pathal sukkaein (A curry with gravy). Of course water is added in the preparation of Pathal sukkaein. In both types of Sukkaein coconut is the main ingredient. The seasoning is also same in both types of sukkaein that is it is mainly done with mustard, urd dal and methi /fenugreek seeds. I will be talking on Pathal sukkaein in my later posts.
Sukkaein sukkaein can be prepared with leafy vegetables, tubers, pulses or combination of vegetables, tubers or pulses. The various parts of the jackfruit can also be used in the preparation of sukkaein sukkaein.
In Sukkaein sukkaein Part I (From leafy vegetables), I will be dealing with Sukkaein sukkaein prepared from leafy vegetables. I have used various leafy vegetables like Aksha pallo (‘Agathicheera’ in Malayalam), Red amaranthus, (‘Bhajji’ in Konkani; ‘Cheera’ in Malayalam), Drumstick leaves (‘Masinga Pallo’ in Konkani, ‘Muringa ela’ in Malayalam), Koduvae pallo (‘Kaypacheera’ in Malayalam), Kuvlya pallo (Leaves of Ashgourd), Methiyae pallo (Fenugreek leaves; ‘Uluva cheera’ in Malayalam), Sambar Cheerya pallo (A courtyard grown leafy plant) and Thumbo (‘Thumba’ in Malayalam).
Leaf sukkaein sukkaein can also be prepared using ‘Dudiya pallo’ (Pumpkin leaf), ‘Chvalae pallo’ (Long bean leaves), Tendulaya pallo (Ivy gourd leaves)
Sukkaein sukkaein prepared with leafy vegetables is highly nutritious, also rich in minerals and antioxidants and if you add thuvar dal (lentil) to your dish then that gives you a protein source along with the taste.
These leafy vegetable sukkaein can be consumed by pregnant women, diabetic patients, and those who are on diet can have this sukkaein without any accompaniment like rice which is rich in carbohydrate.
Those who are having constipation can also have this sukkaein sukkaein.
If you are not adding thuvar dal (lentil) you can have this sukkaein sukkaein along with any of the pulse soups like muga humman, sukkae chavlae humman, mooga dali humman, chonya dali humman etc as I have already discussed in my previous post Pulse soups and curries. This combination of pulses along with leafy vegetable sukkaein will balance the protein requirement in your diet.
No onion and garlic used in the preparation of the dish.
Ingredients
You need
- 1 bunch of leafy vegetable
- 2 to 3 tbspns of lentil or thuvar dhal
- A small lemon size tamarind or darmbya sol (‘Brindle berry) (If you are using Koduvae pallo or Methiyae pallo or Thumbo then you have to use a big lemon size tamrind)
- 3 to 4 tbspns coconut scrapings
- 1 tspn chilli powder (or as per your spiciness level)
- A small spoon turmeric powder
- A small spoon fresh coconut oil
- Salt to taste
For seasoning
- Coconut oil for seasoning
- A small spoon mustard
- A small spoon urd dal
- A very small spoon fenugreek seeds/methi seeds (Not necessary for sukakein prepared from Koduvae pallo or Methiyae pallo or Thumbo )
Method
Preparation of leaves
Aksha pallo (Agathicheera), Masinga pallo (Drumstick leaves or Muringa ela), Kuvlya bhajji (Leaves of ashgoud), Methiyae pallo (Fenugreek leaves or Uluva cheera), Sambar cheera and Thumbo (Thumba)
Only leaves of the plant required. Remove the leaves from the stem wash and cut the leaves into small pieces.
Bhajji (Red amaranthus or Cheera)
Only leaves taken. Tender stems can also be used. Remove the leaves from the mature stem. Wash and cut into small pieces. If you are using tender stem then cut them into small pieces.
Koduvae bhajji (Kaypacheera)
Since this is a very small plant and the stem is not rigid and fibrous only the roots of the plant are discarded. Wash the plant (Leaves and stem) after removal of the roots and cut into small pieces.
Preparing the Lentil (Thuvar dal)
Soak 2 to 3 tbspn thuvar dal (Lentil) for 15 to 30 mins. Drain the water after the dhal has soaked in water. Now transfer it to the separator of a pressure cooker. You need not add water to the lentil in the separator. I pressure cook it as follows: after one whistle simmer the flame and cook for 3 to 5 min. Then switch off the flame and open the cooker after it has completely cooled down.
The purpose of cooking like this is that the lentil should not be overcooked. You should be able to bite it. You can even cook the dhal in a vessel adding water. But that takes a long time so I have done it in a pressure cooker.
Preparing the sukkaein
Type I
Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of the cut leafy vegetable, tamarind or darmbya sol and the required salt. You need not have to add water when cooking leafy vegetables. Once the leaf has been cooked add the cooked lentil and cook for 1 to 2 minutes. Once done add coconut grating mixed with turmeric powder and chilli powder. Cook for 1 minute. Switch off the flame when done.
I have prepared Red amaranthus, (‘Bhajji’ in Konkani; ‘Cheera’ in Malayalam), Sambar Cheerya pallo (A courtyard grown leafy plant)
and Kuvlya bhajji (Leaves of Ashgourd) sukkaein sukkaein with this Type I method.
Your leafy vegetable sukkaein of Sukkaein sukkaein Part I (From leafy vegetables) is ready to be served.
Serve with rice.
Type II
The leafy vegetable sukkaein can also be prepared as follows:
Transfer the cut leafy vegetable into a wide mouth mixing bowl. Add fresh coconut oil, turmeric powder, chilli powder, coconut scrapings, tamarind and salt to the cut leaves and mix well. Marinate it for 5 to 10 minutes (I will call this marinate mix) and then do the seasoning. Heat oil in kadai or pan and add mustard seeds and when they splutter add urd dal and roast it for a second (you will get a rose colour for the dhal), add fenugreek seeds followed by addition of the marinate mix. Sprinkle only little water (this is optional). Once the leaf has been cooked add the cooked lentil and cook for 1 to 2 minutes. Switch off the flame when done.
I have prepared Aksha pallo (‘Agathicheera’ in Malayalam)
Drumstick leaves (‘Masinga Pallo’ in Konkani, ‘Muringa ela’ in Malayalam), Koduvae bhajji (‘Kaypacheera’ in Malayalam)
Methiyae pallo (Fenugreek leaves; ‘Uluva cheera’ in Malayalam) and sukkaein sukkaein with this method.
Your leafy vegetable Sukkaein sukkaein of Sukkaein sukkaein Part I (From leafy vegetables) is ready to be served.
Serve with rice.
Tips
Some recipes do not add thuvar dhal. But I would suggest that it is always better to add thuvar dhal as it enhances the taste and aroma of the dish. Do not over cook the dhal. But some lentils that you get in the market cook and become soggy. But you can cook them by boiling in a vessel with water. Better avoid pressure cooking of these types of lentils. Take care that you drain the water completely before pressure cooking. If you are using Koduvae pallo or Methiyae pallo or thumbo then you have to use a big lemon size tamrind. Even you have to add more coconut scrapings around 2 to 3 tbspns more than what I have mentioned under ingredients. This enhances the taste of the dish as well as reduces the bitter taste of the dish (as these leaves are bitter in taste). It is better to use the Type II method for the preparation of sukkaein sukkaein with these leaves.
