Gujje Ajadina brings raw jackfruit together with a coarse coconut and spice masala. The jackfruit is cooked until tender, then mixed with the masala and a coconut-oil tempering of mustard seeds, urad dal and curry leaves. It makes a lovely dry side dish to serve with rice and saar.
The texture of the coconut matters here. Grind the roasted spices first, then add the coconut at the end for just a few pulses. That keeps the masala coarse enough to cling to the jackfruit pieces.
Gujje Ajadina | Raw Jackfruit Sukka
Mangalorean raw jackfruit sukka with coarse coconut masala, mustard seeds, urad dal and curry leaves.
Ingredients
Jackfruit
- 500 g prepared raw jackfruit tough skin and central core removed; cut into chunky strips
- oil a little, to coat the knife
- salt to taste
- water as needed for cooking
Coarse coconut masala
- 5–6 dried Byadgi red chillies
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1 tsp turmeric
- 1 lime-sized ball of tamarind
- 1/2 coconut grated; half a whole coconut, not half a cup
- water a little, as needed for grinding
Tempering
- 4 tsp coconut oil
- 1 tsp mustard seeds
- 2 tsp urad dal
- 6–8 curry leaves
Instructions
- Lightly oil the knife to help with sticky sap. Remove the tough outer skin and central core completely, then cut the usable raw jackfruit into chunky strips.
- Dry-roast the coriander seeds, cumin seeds, fenugreek seeds and Byadgi chillies for a few minutes, without burning them. Let them cool.
- Grind the roasted spices with tamarind and turmeric, using a little water if needed. Add the grated coconut last and pulse for only a few seconds so the paste stays coarse.
- Set the masala aside. Rinse the mixer with water and use this masala water to boil the jackfruit until tender, adding more water as needed. Drain the cooked jackfruit.
- Heat 4 teaspoons coconut oil in a pan. Add mustard seeds, urad dal and curry leaves. Let the mustard splutter and the urad dal turn golden.
- Add the coarse paste and cook, stirring, until it thickens and is on the drier side.
- Stir in the drained jackfruit and salt. Mix well to coat the pieces with coconut masala and serve as a side dish.
Notes
Use raw jackfruit and remove the central core completely. Add coconut last and pulse briefly to preserve the coarse texture. Drain the cooked jackfruit before finishing.
The 500 g prepared jackfruit and 4 tsp oil are approved reference-based starting quantities; the original measured masala and method are retained. These adapted quantities have not been kitchen-tested.
More Ajadina recipes
Try Bambe Ajadina with banana stem or Kadle Manoli Ajadina with black chickpeas and ivy gourd.