Bharshi literally translates to mix in Konkani and sukke is dry ..so this dish is basically a mixed veggie coconut based curry which is dry unlike our regular sukke which have some gravy.There are many recipes of sukke in this blog shared by me and my blogger friends whcih can be found in Archives under Curry or side dishes.Today’s recipe is no different in the sense that it uses the same basic sukke masolu i.e the coconut paste but yet different because this is how it is prepared in temples in South Canara. I am not naming any one temple here as I have had the opportunity to taste similar sukke in a few temples during our visit and absolutely loved the taste and texture.
I tried it at home when I had plenty of seasonal veggies (those which are usually used in temples too) few months back and was happy that I could get close to it.so sharing here for all of you to try out.Do try this out and enjoy.
- 1 cup grated coconut
- 3 to 4 red chillies roasted
- Marble sized tamarind
- A tsp of urad dal roasted
- A tbsp of coriander seeds roasted
- Salt to taste
- A tbsp or two of oil(preferably coconut)
- A tsp of mustard seeds
- A sprig of curry leaves
- A tsp of jaggery(optional)
- Mixed veggies like potato,raw banana, elephant yam(surnu),Ivy gourds (tendle), cowpea beans (chavli/alsando) [Check Notes]
- Wash the vegetables well,peel the veggies if required like raw banana ,suran etc and chop them into big cubes, chunks or dices.
- Pressure cook the veggies for a whistle or two with pinch salt.
- The veggies should be cooked well but also should retain their shape and not be mushy.
- Grind coconut,roasted red chillies and tamarind to a very coarse paste adding water just sufficient to run the mixie.
- Now add the roasted urad dal and coriander seeds and just pulse the mixie or run it for few seconds such that the dal and seeds gets crushed.
- Heat oil in a pan and add mustard seeds..when they splutter add the curry leaves and fry.
- Add the ground paste and saute ..add the cooked veggies and mix gently so that the veggies are coated with the ground paste.
- Add salt as required and jaggery and mix again.
- Let it simmer on low flame for 8-10 minutes ..take care not to burn.
The delicious temple style sukke is ready to be served.
- The sukke served in temples is not at all spicy so use chillies accordingly.
- The ground paste should be very coarse and dry and the crushed coriander seeds should be visible.
- The veggies I have mentioned above are the ones generally used in temples.Apart from these you can use veggies you prefer .
- The veggies I have used in the recipe also includes pointed gourds(goint), teasel gourds(phagil) and Amaranth stem(bhajji dento) as I prepared this during monsoon when all these veggies are available.