Monday, December 12, 2016



This dish derives its name from the main ingredient, "Kaali Thori" which is the Konkani word for Whole Black Pigeon Peas. A "Sukke" is a semi-dry coconut-based side dish which can be made either with vegetables or legumes.

Today's tasty side dish is adapted from the recipe for "Kaali Thori Piyava Sukke" contributed by Priya R. Shenoy to the popular KKAJ Blog, which has a large collection of Konkani dishes.

We enjoyed this as a side dish with rice and dal.

  • Kaali Thori ( Whole Black Pigeon Peas), 1 cup
  • Large Sized Onion, finely chopped, 1 
  • Fresh Coconut Gratings,  1/2 cup
  • Coriander Seeds, 1 tsp
  • Urad Dal, ( Black Gram Dal), 1 tsp
  • Roasted Byadgi Red Chillies, 5-6
  • Tamarind, a small piece
  • Mustard Seeds, 1/2 tsp
  • Salt, to taste
  • Oil, for seasoning, 2-3 tsp

Wash and soak the thori for 6-8 hours or overnight
Place the thori in the pressure cooker and cook till the thori gets done
Remove the cooked thori and keep aside. Retain the water in which it was cooked.
Add a little oil in a kadhai and roast the coriander seeds till they turn golden. Keep aside
Separately, roast the urad dal until it becomes reddish in colour
In a mixer, grind the coconut gratings, roasted Byadgi red chillies, roasted coriander seeds and urad dal together with the tamarind to a coarse paste adding just the required amount of water. Keep aside
Heat oil in a pan and when it gets hot add the mustard seeds and when they splutter, add the finely chopped onion and saute till it becomes translucent
Now add the cooked thori, salt, and a little of the water in which the thori was cooked and bring it to a boil
To this add the ground paste, mix well and cook on low flame till it thickens to a semi-dry sukke consistency
Serve hot as a side dish with rice and dal

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