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Source photograph for raw jackfruit Ajadina.

Gujje Ajadina | Raw Jackfruit Sukka

Mangalorean raw jackfruit sukka with coarse coconut masala, mustard seeds, urad dal and curry leaves.
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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.