Amarantha Stems and Jack Fruit Seed Sukke

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 amaranth stems, large
  • 1.5 cup - grated coconut
  • 8 to 10 jack fruit seeds
  • 6 to 8 dry red chillies
  • 2 tsp - coriander seeds
  • 2 tsp - black gram (Urad)
  • 2 cm round lump - tamarind
  • 1 tsp - mustard
  • salt to taste
  • 2 tbsp - oil

How to Make Amarantha Stems and Jack Fruit Seed Sukke

  • Cut away the roots of the stems and discard the leaves.
  • Cut the stems into 3 cm long pieces. Wash well.
  • Peel the jack fruit seeds and cut into quarters.
  • Cook the stems and seeds with 1 - 1 and a half cup water till soft.
  • Meanwhile, heat 2 tsp of oil and roast red chillies, coriander and Dal.
  • Grind them with coconut and tamarind to a slightly coarse, thick paste.
  • Add salt and ground paste to the cooked vegetables.
  • This is thick semi solid dish. Do not add much water. Simmer for 2-3 minutes.
  • Heat remaining oil. Add mustard.
  • When it splutters, remove from fire and add to the Sukke.
  • Serve as an accompaniment to a rice based meal.