Breadfruit curry I Jigujje sukka I Deva halasina palya

Preparation Time : 20 mins Cooking Time : 15 mins Serves : 4

A tasty coastal Karnataka delicacy, a seasonal curry made with breadfruit which is called jigujje / deva halasu in Kannada, It belongs to the same family as jack fruit. This is soft, buttery vegetable suits with any dishes to prepare like podi/bajji, curry, or sambar. Sukka is a popular south Indian Dish around Mangalore and Udupi region. The word “Sukka” comes from Hindi “Sukha” which means “Dry”, it can be prepared in two variations Dry and semi gravy with flavorful spices and coconut. 


Breadfruit – 1 bowl chopped

Coconut oil – 1 tbs

Mustard – 1/2 tsp

Garlic – 3 or 4 pods crushed

Curry leaves – 2 springs

Salt to taste

To grind –

Coriander – 2 tsp

Short chilies – 3 no’s

Byadgi chilies – 3 no’s

Cumin – 3/4 tsp

Tamarind – 1 small piece

Turmeric – 1/4 tsp

Oil – 1 tsp to fry

To make coconut mixture –


Coconut – 1/2 cup

Garlic – 5 pods

Cumin – 1/4 tsp



Wash & cut the breadfruit into half (vertically) and remove the skin gently. Grease your palms with a little oil. Cut into quarters, remove the pith and cut into small chunks and immerse in water.


Heat a pan with little oil when it is hot add coriander and chilies, fry until it turns to light brown, (take care not to burn or over roast any ingredients while frying which may spoil the taste of the curry) always fry on a medium flame, once coriander turns to light brown, remove it to a plate, next add cumin fry until light brown, Allow the fried ingredients to cool on a plate. Once cooled transfer fried ingredients to a mixer jar with tamarind and turmeric, blend it to a smooth paste by adding enough water to blend.


Take a pan/vessel add chopped breadfruit and ground masala add 1/2 cup of water and salt to taste, boil until it is cooked, it takes within 5 to 6 mins to be done. Cook covered. Stir in between before it it’s done.


Ensure the vegetable is cooked, bring it to boil until the water is absorbed or adjust to your consistency, reduce the flame,

To make the coconut mixture, blend coconut, garlic, and cumin without adding water to a coarse mixture


Add it to the cooked breadfruit, toss it well, cook covered for 2 mins covered.


Heat 1 tbs of oil in a pan when it is hot add mustard seeds, allow it to splutter in oil, then add garlic fry until aromatic, add curry leaves allow it to splutter.


Add prepared tempering to the curry, remove from the flame, toss it well.


Serve as a side dish for roti or rice


Flavorful and tasty Breadfruit sukka is ready to enjoy!

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