Soy bean Sukke / Thoran

Soy bean Sukke / Thoran

Sukke in Konkani cuisine of Cochin GSB
Thoran in Kerala cuisine

Soy bean sukke / thoran goes well with Rice / Kanji / Pejje ...

Serves: 2 - 3

You will need

1 cup ( 125 g ) soy bean
2 cups water
1/2 teaspoon salt
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1/4 teaspoon urad dal
1 spring curry leaves

For coconut mixture ( thenga thirummiyathu ):

1 cup ( 75 - 100 g grated coconut / soyi )
6 cloves garlic, crushed
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder

Mix all the ingredients well and keep aside.

Method

Wash and soak soy bean in 2 cups water for 6 hours or overnight ( quantity will be double after 5 - 6 hours ) and pressure cook for 15 minutes with salt ( reduce the heat to medium after 2 nd whistle and cook for 10 minutes ). Allow the cooker to cool naturally.

In a wide pan / kadai, heat oil. Add mustard seeds. When they begin to crackle, add jeera and urad dal. Saute for 1 -2 minutes. Add curry leaves and stir well for 2 minute.

Add boiled soy bean and coconut mixture. Adjust salt if required. Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until done and water completely dries up / fragrant.

Serve as a side with Rice / Kanji / Pejje.

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