Sukke is a dry curry. It can be made with mixed vegetables or with a single vegetable.
Some sukkes are made with vegetables and onions. For some sukkes a little jaggery is
added to enhance taste. Roasted coriander and urad dhal are a must for any vegetable
Sukke.
Ingredients
* 1 medium sized banana
* 3 tablespoon coconut gratings
* 3 roasted red chillies
* 1 little less than a marble sized piece of tamarind
* 1/2 teaspoon coriander seeds
* 1 teaspoon urad dhal
* Both the above to be roasted in a little oil
Method
Heat oil and add the mustard seeds. Add banana cut into squares
and cook with enough water with salt. Make a masala with
coconut gratings, chillies and tamarind. When 3/4 done, add
roasted coriander seeds and urad dhal and grind again. The masala
need not be fine. Remove from mixie, add the masala and the
masala water to the cooked banana. Bring to boil and simmer till
the masala water is completely absorbed by the vegetable.
Procedure is the same for all sukkes. Jaggery is not added for
sukkes with onion. Sukkes can be made from beans, lentils,
banana etc. A little jaggery can be added for sukkes like lentil and
ridge-gourd, phagil, potato and tender cashew, yam, kook, brinjals
drumsticks etc.
For making cabbage and cauliflower Sukke, onions should be
added. First seasoning is to be made with oil and mustard seeds.
When the mustard seeds begin to splutter, add finely cut onions,
and fry till light brown. Then add finely cut cauliflower or cabbage
with salt and just enough water to cook. When the vegetables are
cooked, add masala and a little masala water and stir till done. The
curry will be tasty if stirred on a low flame after it is done.