Authentic Malvani Phanas Sukka with Warm Amboli
Tender raw jackfruit is slow-cooked with freshly grated coconut and fiery Malvani spices to create a rich, aromatic coastal delight. Served alongside soft, lacy rice pancakes, this traditional Konkan dish offers a perfect balance of rustic textures and bold flavors.
75min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Pressure cook the cubed raw jackfruit with a pinch of turmeric and salt for 2 whistles until tender yet firm.
2
Heat coconut oil in a heavy-bottomed pan and splutter mustard seeds and curry leaves.
3
Add chopped onions, minced garlic, and grated ginger; sauté until the onions turn translucent.
4
Add chopped tomatoes and cook until they turn soft and oil begins to separate.
5
Stir in the Malvani masala, red chili powder, and turmeric powder, roasting the spices for a minute on low heat.
6
Add the boiled jackfruit pieces and tamarind pulp, mixing well to coat thoroughly with the masala.
7
Stir in the fresh grated coconut and a splash of water, then cover and simmer on low heat for 15 minutes.
8
Garnish with freshly chopped coriander leaves and serve hot with warm, spongy amboli.
Ingredients
500g raw jackfruit (phanas), cubed and soaked in turmeric water
1 cup fresh grated coconut
2 tbsp Malvani masala
1 tsp red chili powder
1/2 tsp turmeric powder
1 tbsp tamarind pulp
2 onions, finely chopped
1 tomato, chopped
4 cloves garlic, minced
1-inch ginger, grated
2 tbsp coconut oil
1 tsp mustard seeds
10-12 curry leaves
Salt to taste
Fresh coriander for garnish
*This AI-generated recipe may contain inaccuracies.