Raw Banana Sukka (Balakai Sukka - Mangalorean style)

 

          This is a traditional Mangalorean style Raw Banana Curry prepared with freshly ground spices that are first roasted to impart the flavour. A generous amount of coconut is also added to the ground spice. It is a simple side dish that has a tempering of mustard seeds, cumin seeds, red chilies, curry leaves, urad dal and asafoetida. This must try dish is especially prepared during special occasions. You can serve it as a side dish with rice or parotta. So check out the step by step pictorial recipe to prepare this classic dish. 

Ingredients - 

• 2-3 raw bananas, cubed
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1-2 dry red chilies
• 1 tsp. urad dal (split black lentil)
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste mixed with 1/4 cup water
• 1/3 cup fresh grated coconut
• 1/2 tsp. turmeric powder 
• salt to taste
• 2-3 tbsp. coriander leaves, chopped

To dry roast & grind - 

• 4-5 dry red chilies
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. urad dal
• 1 tsp. raw rice
• 8-10 whole peppercorns
• 1 sprig curry leaves
• 2-3 garlic cloves

          Dry roast all the ingredients mentioned and keep aside to cool down. Then grind into a powder. To it add the fresh grated coconut and grind coarsely. Keep aside. 

          Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the cumin seeds, urad dal, curry leaves and asafoetida. Sauté for a few seconds. 

          Add the raw banana, salt and turmeric powder. Sauté for a minute. Then add the tamarind water and cook, covered till tender.

          Add the ground spice and give it a toss. Stir fry for a minute. When done, garnish with coriander leaves and serve as a side dish with rice or parotta. 

                      Dry roast all the ingredients mentioned & keep aside to cool down. Then 

                      grind into a powder. To it add fresh grated coconut & grind coarsely. 

                      Heat oil & temper with mustard seeds & dry red chilies. After it stops 

                      spluttering, add cumin seeds, urad dal, curry leaves & asafoetida. Sauté 

                      for a few seconds. 

                          Add the raw banana, salt & turmeric powder. Sauté for a minute. 

                                Then add the tamarind water and cook, covered till tender.

                                Add the ground spice and give it a toss. Stir fry for a minute.

                                  When done, garnish with coriander leaves.

                                  Serve as a side dish with rice or parotta.