Raw Banana Sukka (wedding style)/ Kele Sukhe

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Raw Banana Sukka( wedding style)/ Kele sukhe


This is one of the traditional Mangalorean dishes, typically served at  Roce ceremonies ( pre wedding ritual among Mangalorean Catholics)


It is served with boiled rice, bun, mutton Polov & Pork Sorpothel. 

This flavourful dry dish goes very well as a side dish with rice and  fish curry or mutton Polov. It can also be served with chapathies or rotis.

This dish tastes awesome when a tablespoon of ' Korpo'(optional) is added .  ' korpo' recipe is mentioned below. 

Here is my way of preparing raw banana sukka. 

Recipe:

Ingredients:

  • 4 raw bananas
  • 1 tbsp ghee+ 1tb sp oil
  • 1 onion ( sliced)
  • Pinch of mustard
  • Pinch of jeera
  • Few curry leaves
  • 5 crushed garlic flakes
  • 1 chopped tomato
  • 1 tsp sambar powder
  • 1/2 tsp kashmiri chilli powder
  • 1 tsp Bafat powder *
  • 1 cup grated coconut
  • 2 tbsp tamarind pulp
  • Salt to taste
  • 1 small piece of jaggery
  • 1 tbsp korpo*( optional)

Please note: 

Instead of bafat powder you can use 1/2 tsp red chilly powder, 1/4 tsp coriander powder & little jeera powder, 1/4 tsp garam masala powder. 

Method:


Wash & clean raw bananas & place it in the pressure cooker. 

Add 1 cup of water & cook. Take only 2 whistles.  Allow the cooker to depressurize on it's own. 

Slightly cool the bananas. Peel the skin. 

Cut it into required size pieces. 

Heat ghee+ oil in a pan. Add mustard, jeera & allow it to splutter. 
Add curry leaves, garlic, sliced onion & fry till it turns slight brown. 

Add chopped tomato. Fry well. 

Add masala powders one by one & fry. 

Add coconut. Mix well. 

Now add tamarind pulp & 1 tbsp korpo, banana pieces & jaggery. Mix gently .

Delicious raw banana sukka is ready to serve. 

Tastes awesome with boiled rice and mutton Polov. 

Enjoy this delicious dish with your loved ones. 

Korpo recipe:

  • 1 large  onion ( sliced)
  • 10 flakes of garlic ( peeled)
  • 2 cups of coconut
  • 2 tbsp ghee

Method:

Spread coconut, sliced onion & garlic in a wide plate & dry in sun for 2-3 hours. 

Heat ghee, add this sun dried mixture & fry on a slow flame till it is aromatic and slight brown.  Cool & add this mixture to the  mixer jar & pulse for 10-12 seconds. 

Store in an airtight container in the refrigerator.  You can prepare small quantity too. 

Olden days they used to pound it with one piece of jaggery & store. 

I don't add jaggery, instead i add jaggery to the dish while cooking.  

A tablespoon of this mixture is used in many authentic recipes like, chana sukka, moong sukka, raw plantain sukka, ivy Gourd sukka, bitter gourd sukka etc. 



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