Sukke is a typical GSB Konkani style side dish for rice. Veggies are cooked in a spicy coconut masala to make a dry, delicious side dish called Sukke. Veggies are usually used in combinations. Beans & potatoes, potatoes & cabbage, Mixed veggies and so on. In this recipe, I have used beetroot and potato.
Ingredients
2 medium-size beetroots
1 potato
Salt to taste
For the masala paste:
1 cup fresh coconut gratings
4 dry red chillies
2 tsp urad dal
chickpea size tamarind
1 tsp oil
For the tempering:
3 tsp oil
1 tsp mustard
few curry leaves
Procedure
Firstly to prepare the masala paste, heat 1 tsp oil in a small pan, roast red chillies and urad dal. Once dal turns golden brown and aromatic, turn off the flame.
Grind the roasted dal and red chillies with coconut gratings and tamarind, adding little water.
Make a semi coarse masala paste and keep it aside.
Wash beet root, potato and deskin both. Cut both into medium size chunks.
Cook the veggies in the cooker, with 1/2 cup water and 1/2 tsp salt.Cook for 2-3 whistles.
Once the veggies are cooked, transfer them to a vessel, add the masala paste and mix well.
Let the Sukke boil for 10 minutes, turn off the flame and temper with mustard and curry leaves. Give a good mix.
Serve hot with rice and dal.
Comments