Cabbage, potato masala (Cabbage Batate Sukke)

Cabbage, potato masala (Cabbage Batate Sukke)

Every Konkani meal by default has 2 types of veggie sides. One is called upakari, which is a simple stir fry of a veggie. Other is called sukke, veggies in a dry, spicy coconut masala. 

Veggies are cooked in a spicy coconut masala to make a dry, delicious side dish called sukke. Veggies are usually used in combinations. Beans & potatoes, cluster beans & onions (mitke sanga sukke), potatoes & cabbage and so on.

A bowl of steaming hot rice, dalithoy (a simple Konkani style dal) and any sukke, makes a delicious lunch, dinner. Sukke means dry in Konkani, hence the name sukke for this dry side dish. 

Here's the recipe for cabbage potato sukke. Cabbage batate sukke in Konkani.


Ingredients:

  • 1.5 cups of finely chopped cabbage
  • 1 big potato 
  • 1 tablespoon of coriander seeds
  • 1 tablespoon of urad dal
  • 1 lemon sized tamarind
  • 5-6 dried red chillies
  • 1 cup grated coconut
  • Salt to taste
  • 1/2 teaspoon mustard seeds
  • 2 leaflets of curry leaves
  • 3 tablespoons of oil

Serves: 2-4

Preparation Time: 25 minutes


Preparation Method:

1. Heat a wok. Add in 2 tablespoons of oil, mustard seeds.

2. Once the mustard stops popping, add in curry leaves & let them fry for few seconds.

3. Then add in washed, cubed potatoes. Peeled or unpeeled. Traditionally, the skin is left on, you could leave the skin on or peel it off.

4. Then add in 1 cup of water & let it cook closed on medium flame until the potatoes are half cooked.

5. Once the potatoes are half cooked add in chopped cabbage, salt & cook closed until cabbage & potatoes are almost cooked.

6. Meanwhile, heat up a tempering pan, add 1 tablespoon of oil, urad dal, coriander seeds, pieces of dried red chillies & fry them until urad dal starts to brown.

7. Let them cool down, grind them along with grated coconut, tamarind into a smooth paste using as little water as possible. 

Traditionally, the sukke masala (coconut masala for this dish) is kept a little coarse. I personally like it to be very smooth. Love that smooth texture to the dish.

8. Once the cabbage, potatoes are almost cooked, add in the ground masala. 

9. Mix well. Add little water if needed. We need a dry dish in the end. Hence, it's called sukke.

10. Simmer it for 3-4 minutes. We want the rawness of the masala to go off.

11. Check & adjust salt. 

12. Remove it from heat & serve hot with a bowl of piping hot rice & dalithoy or with jeer meere saar.


P.S: Don't add too much water in the beginning to cook the potatoes and the cabbage as we want the sukke to be dry in the end. Add water little by little whenever required. If you add too much water you'll take a lot of time to get the dish dry in the end and the potatoes would be over cooked by then. We want the potatoes well cooked but firm. Also, as sukke is a dry side dish you don't want it runny in the end.


Find more Konkani cuisine side dishes here

Tags: Vegetarian, spicy, lunch, side dish, sukke, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food.