"Purple Yam Sukke/ Kand (Con) Dry Curry" ... tried out our very own sukke with con and it turned out delicious, goes well as a side dish with chapati ... I have added a small piece of jaggery as it is tuber, which usually I do not do so for veggie sukke ... Yummilcious ...
** Sukke is a traditional semi dry masala side dish prepared in almost every Konkani Saraswats home and loved by one and all. It goes well with both Dalitoy-Rice or with chapati/ roti too. I have posted this dish with different combo of veggies many times and each one is loved equally, as I must mention here that the veggie used here imparts a lovely taste to the dish making each one of them taste differently though the masala used is the same. I will not write more about sukke as I have already mentioned about it many times, so will move on to the recipe and share the same below. Sharing a common link to all sukke posted in blog which you can also check up on and try out the same. Do try out various amchigale / GSB dishes in your homes and enjoy them with your family and friends, they are one of the healthiest food in the earth and will not upset your stomach or make you uneasy.
** Here is my simple method of preparing ... "Purple Yam Sukke/ Kand (Con) Dry Curry" My Style ....
** Ingredients :
Pruple Yam (suran)/ Con/ Kand : 500 gms.
Tamarind/ Imly/ Chinchama : one large marble sized / say about 1 tsp
Urad dal/ Black Gram Dal : 2 tsp
Coriander Seeds/ Kothimbir/ Dhania : 1 tblsp
Methi seeds/ Fenugreek seeds : ½ tsp (Optional, I have added)
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Red Kashmiri Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Jaggery/ Goda/ Gud : 25-30 gms grated (Optional, I have added)
Salt to taste/ Namak/ MeetHa
Oil/ Tel : 1-2 tsp
** For Tempering :
Oil/ Tel : 1 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry leaves/ Kadipatta/ Karbevu : 10-12
** Slice off the muddy portion from purple yam/ suran and discard them. Clean, wash, drain and then cut them into 1 inch sized cubes. Once again rinse under running water, drain and add them into a kadai along with a pinch of salt and add in one cup of water and bring to a boil. Once you see the water boiling, mix well, lower the heat, and cook until 80% done. Then remove and keep it aside.
** To be ground into a semi coarse masala : Heat oil in a small kadai. Add in the urad dal, let fry a bit, when the colour changes slightly reddish add in the methi seeds, wait for a second and then add in the coriander seeds, continue to fry. Lastly add Red chillies and fry for a minute.
** Remove and add this all into a mixer grinder along with freshly grated coconut and grind to a semi coarse paste using the cooked purple yam water. The paste should not be very fine/nor too coarse. Remove and add the ground masala to the cooked purple yam in the kadai and mix well, check and add in salt if necessary.
** Check and add in water only that much how much is necessary for the curry to be cooked as this is a semi dry curry. Heat the curry well on medium flame, stirring often till bubbles appear on surface. Now, add in the grated jaggery and mix well. Cook well until the jaggery has melted and the masala has been thoroughly heated.
** Note : Addition of jaggery is a matter of choice, though a small amount is added on by many in the Konkani Saraswat community for all types of sukke dishes. However, I add jaggery only to selected veggies and one of them is purple yam as otherwise it has sort of bland taste.
** For Tempering : Heat oil in a small pan, when hot add in mustard seeds (sasam), when they splutter add curry leaves and fry a bit then pour it over the curry mix well and let cook for 2-3 minutes and then remove from fire and keep it aside covered for a good 20-30 minutes for the flavors to seep in.
** Note : On resting the curry dries up well, if too dry, you can sprinkle some hot water and mix it up well before serving. The texture usually is as that you see in the picture posted, but at times in many homes they prefer to have a little bit of thick gravy for sukke in which case you can keep the texture slightly thicker too, it is individual choice.
** "Purple Yam Sukke/ Kand (Con) Dry Curry" is done and ready to be served. Serve it as a side dish along with other dishes as an accompaniment. It goes very well when served with Dalitoy~rice along with some salad or bajias too. You can serve it with roti/chapati/parathas too in which case, do keep in a little bit of thicker gravy.
** Do try out this delicious dish and relish the same with your family and friends. I am also sharing below a common link to other sukke items posted before in the blog and you can check out for the same and prepare this dish in various other veggie combinations too.
No comments:
Post a Comment
Thanks.