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 and ground 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. 

Mangalorean Mutton Curry

       
             This is a traditional Mutton curry made in the Mangalorean style. It is a very spicy and tangy dish, best relished with steamed rice, jeera rice or plain Biryani. It also tastes good with chapatti or naan. A whole lot of roasted spices along with coconut, onion, garlic and ginger make this dish very delicious and full of flavor.

• 400 gms.  mutton on bones, cubed
• 3 onions, chopped
• 3-4 garlic cloves, chopped
• 1" ginger, chopped
• 2 tomatoes, chopped
• 3 tbsp. oil
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1 tbsp. poppy seeds
• 1" cinnamon
• 3-4 dry red chilies
• 3-4 cloves
• 3 tbsp. fresh grated coconut
• 1/2 tsp. peppercorns
• 1 tsp. tamarind paste
• salt to taste
• 1/2 tsp. turmeric powder

       

          Heat 1 tbsp. oil in a pan and fry 2 onions, ginger and garlic till light brown. Keep aside to cool and then grind into a paste.

          Dry roast the coriander seeds, cumin seeds, poppy seeds, cinnamon, cloves, red chilies and pepper corns for a minute till you get a fragrant aroma. 

          Now add the coconut and continue to fry till golden brown. Keep aside to cool. Then grind into a powder.

          Heat the remaining oil in a pan and sauté the mutton till light brown in colour. Now add the remaining chopped onion and continue to sauté for a minute.

          Add the tomatoes and sauté further till mashed up. Now add the onion paste, powdered spice, salt, tamarind and turmeric powder. Fry till all the masalas are well combined.

          Add 2 cups water and pressure cook for 20 minutes on low flame after the first whistle. 

          After it cools down, remove the lid and cook further to reduce the gravy if preferred. Serve with rice or any Indian bread.