Kali Thori Sukkhe with Kadgi | How to make Kali Thori Sukkhe with Kadgi

By Vanitha Bhat  |  12th May 2018  |  
5 from 1 review Rate It!
  • Kali Thori Sukkhe with Kadgi, How to make Kali Thori Sukkhe with Kadgi
Kali Thori Sukkhe with Kadgiby Vanitha Bhat
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About Kali Thori Sukkhe with Kadgi Recipe

Kali Thori Sukkhe with Kadgi is a Konkani style coconut based curry made with dried black peas and raw jackfruit. This unusual black dried peas is available mainly in Mangalore and was a must buy on our visits there! Having found it here in an Indian store in US excited me as now I can enjoy the same flavors of this dry coconut curry here too! Enjoy with rice and a dal for a lovely simple Konkani meal! I reside in US.

Kali Thori Sukkhe with Kadgi

Ingredients to make Kali Thori Sukkhe with Kadgi

  • ½ cup dried black peas
  • ½ cup chopped raw green jackfruit/kathal (canned)
  • ½ cup grated coconut (fresh or frozen)
  • 6 to 8 dry red chillies
  • 1 small marble-sized tamarind, soaked in little water (or ½ tsp tamarind paste)
  • 1 tbsp coriander seeds
  • 1 tsp urad dhal/ split black gram dal
  • 1 tsp mustard seeds
  • Few curry leaves
  • 1 to 2 tbsp grated jaggery (or to taste)
  • salt to taste
  • 2 tbsp coconut oil

How to make Kali Thori Sukkhe with Kadgi

  1. Soak dry black peas in plenty of water overnight (or in hot water for 15 mins) and cook in a pressure cooker 15 minutes until soft, tender and cooked. (After first whistle, reduce heat to medium low and cook for 15 minutes).
  2. Drain the cooked peas; (use the drained peas broth to make rasam some other time). You can use a bit of this broth to grind the coconut masala.
  3. If you have canned raw jackfruit, use it or cook raw fresh green jackfruit/kathal until tender. Roughly shred the cooked pieces into small pieces. Mix into the drained black peas.
  4. In a small saucepan, heat 1 tbsp oil and roast coriander seeds, urad dal and dry red chillies until lightly roasted. Remove and add to a blender jar along with coconut and soaked tamarind or tamarind paste.
  5. Blend to a semi-coarse paste with a little water/broth; there is no need to make it fine and smooth.
  6. In a large deep saucepan, heat remaining coconut oil and once hot, stir in mustard seeds. As soon as the seeds start to splutter, add curry leaves and sauté for a few seconds.
  7. Tip in the cooked peas/thori along with the jackfruit and the coconut paste. Add about ½ cup water, jaggery and salt to taste; mix well and bring to a boil. Add more water if needed; you need a thick gravy. Adjust seasoning.
  8. Reduce heat and simmer for about 7 to 10 minutes, stirring often, until thick and almost dry.
  9. Remove to serving dish and serve hot as side dish with rice and dal. We normally have it with rice and dalithoy (a Konkani style dal). It can be served with any meal or even as a dip for rotis or parathas. Enjoy!!

Reviews for Kali Thori Sukkhe with Kadgi (1)

Hema Mallika year ago

Nice one.
Vanitha Bhat
10 months ago
Thanks so much Hema :)