Sonay Sukke is a traditional dish of Mangalorean cuisine that is a dry and spiced preparation of whole black gram with scraped coconut. This dish adorns many a Mangalorean family’s table on a regular basis. It could be considered a ‘celebratory dish’ as it is served during many a occasion such as the "Monthi Fest" and "Roce Ceremony or Coconut milk ceremony before a Mangalorean Catholic wedding". Sonay Sukke is also part of the festive vegetarian meal that is prepared on the occasion of the "Nativity of the Blessed Virgin Mary".
‘Fugad’ is another name in Konkani language for this preparation involves tempering of ingredients such as mustard, curry leaves, onions and garlic before adding the main ingredient and also includes the addition of grated coconut. The Fugad or Sukke is a cousin of the Keralian vegetarian ‘Thoran’. It is a good accompaniment with hot drinks too.
Black Chana - 1/4 kg washed and soaked in water overnight.
Onion - 1 chopped finely
Tomatoes - 2 small chopped finely
Kashmiri Red Chilli Powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 1 tsp
Black Pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Tamarind pulp - 1 tsp
Salt to taste
Jaggery - 1 tsp
Grated coconut: 1/4
Mustard Seeds - 1/2 tsp
Curry leaves - 5 to 6
Garlic cloves - 5 crushed
Coconut Oil - 1 tbsp
1. Pressure cook soaked chana along with minced onion, minced tomato, salt and sufficient water to cover the chana. Cook till chanas are soft and not mushy.
2. Add all the spice powders and bring to a boil.
3. When the gravy is almost drying add the freshly grated coconut. Turn off the heat.
4. Heat oil in a large wok; add mustard seeds and allow it to splutter.
5. When they splutter add crushed garlic and curry leaves. Fry till garlic lightly brown.
6. Add the chanas from the cooker into the kadai.
7. Add the tamarind pulp and let the chanas simmer for another 5 minutes.
8. Add the jaggery, mix well.
9. Serve hot with rice or roti.
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