Jul 15, 2010

Kele Sukke ( Ethakka Thoran )

Kele Sukke ( Ethakka Thoran )

Serves: 2

You will need

1 kele ( ethakka ) - Raw and green(unripe)
2 teaspoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1/2 teaspoon salt ( or to taste )
2 tablespoon water

For Coconut mixture:

1/4 cup grated coconut
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
4 cloves garlic (optional ), crushed

Mix all the ingredients together and keep aside.


Wash and peel off the skin of Kele and cut kele into desired shape preferably diced to 1 cm cube.

In a pan, heat oil. Add mustard seeds. When they begin to pop add cumin seeds and urad dal. Saute for 2 - 3 minutes.

Add diced kele, coconut mixture, salt to taste and 2 tablespoon water ( do not add any more water ).

Cover with a lid and cook on a low heat for 12 - 15 minutes or until done and water dries up.

Serve as a side with rice. Also good with kanji ( pejje / rice porridge).

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