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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Sonay Sukhe (Black Chana Fugad/Sukka) + Video!

March 16, 2012

Sonay Sukhe (Black Chana Fugad/Sukka) + Video!

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Here’s a quintessential Mangalorean recipe that I have somehow missed to post on my very Mangalorean blog. How could I have missed to post this earlier, I wonder. Anyway, better late than never. Actually, I intended to do a post on the Black Chana/Garbanzo beans that we in Mangalore seem to make almost every 2-3 weeks, when I first got my new camera – which was last year. The Chana dish that I had prepared for lunch one day was the first shot in my camera, which I haven’t deleted till date as it brings back the fond memories of such excitement I had that day that I randomly clicked pictures of almost everything in my house. However, since I had not planned a photo shoot that day the dish never made it to the blog.
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Despite the fact that hubbykins and I are poles apart when it comes to choosing our favourite food (we are never on the same page), I’d have to say that the Black Chana sukka is our favourite. I usually make it at least twice a month and it tastes wonderful with simple boiled rice and a tomatoΒ saar (watery soup). My mum used to make it especially on Good Friday and we used to eat it along with Nivole (Spicy curry made of carom seeds (ajwain), roasted coconut & spices) and typical Mangalorean red rice. Yum! was not the word! It is such a beautiful combination that we never missed a non vegetarian side dish to complete the meal.

 

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Sonay Sukhe as we call it in Konkani is also part of the festive vegetarian meal (Novein Jowaan) that we have on September 8th – the Nativity of the Blessed Virgin Mary. So this will go into that collection in my recipe index! During that feast, my mum used to add a wee bit of jaggery to the dish to give it a bit of a sweet edge to a moderately spicy dish. However, since the man does not like any sweetness in his savoury dishes, I refrain myself from using any jaggery while preparing it. You can add about 1/2-1 tsp grated jaggery just before you add the pre boiled Chana so it blends well with the masala. Also, since the Novein Jowaan happens during a season of abundance – which is right after the first few showers of the monsoons, we use Hog Plums (Ambado) as the souring agent instead of tamarind or tomato. If its available in the markets when you are ready to make this dish, go right ahead and add a couple of them for the given quantity. The dish tastes awesome!
Fugad is just another name for a preparation that involves tempering of ingredients such as mustard, curry leaves, onions & garlic before adding the main ingredient (usually a vegetable) and often includes the addition of grated coconut. This preparation is simply called as ‘Sukka‘ in Mangalore in the local languages, be it Konkani, Kannada, Tulu or Beary Bhashe. You can try out the same method with many other legumes such as Black Eyed Peas (Chawli) or Chickpeas (Kabuli Chana) or Mung Bean Sprouts (or any other sprouts), String/Runner Beans (Sango in Konkani, Alsande in Β Kannada), French Beans, Yam (Sooran). The Fugad or Sukka is a cousin of the Keralan vegetarianΒ Thoran.Β 
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Do check out the video of how to make this dish! I hope you enjoy it!

If you liked this video please do subscribe to my channel! Also, like, share & comment on it! It will really really motivate me to shoot more videos!

Sonay Sukhe
Preparation time: 5-10mins| Cooking time: 20-25min | Serves 2-3


You Need:

  • 1/2 cup kala chana / black chickpeas / garbanzo beans soaked for 10-12hours or overnight
  • 1/2 tsp mustard
  • 1 sprig curry leaves
  • 3-4 cloves garlic (with skin) crushed
  • 1 medium onion sliced
  • handful (about 3/4th cup) grated coconut
  • 1 tsp bafat powder
  • 3/4 th tsp tamarind paste or 1 small ball of tamarind (juice extracted)
  • oil
  • salt to taste

Method:
1. Place the soaked chana in a pressure cooker, add enough water to bring the level upto 1 inch above them. Add salt to taste and cover, place the weight & pressure cook the chana for about 4-5 whistles (or till tender but not mushy). Turn off the flame and allow the cooker to cool. Open, stir and keep aside.
2. In a heavy based kadhai/wok heat some oil and toss in the mustard. When it pops, toss in the curry leaves, garlic and fry for a couple of seconds.
3. Add the sliced onions and fry till golden. Toss in the grated coconut and fry for a minute or two. Add the bafat power and continue to fry on a slow flame to avoid burning of the powder. You may add a bit of the stock from the cooked chana if you think the mixture will burn.
4. Add the tamarind juice, mix well and lastly add the cooked chana and a little of its stock. Cover and cook on a slow flame till the water has been absorbed and the chana is tender.

Notes:
You may add jaggery to taste (about a teaspoon or two)
Instead of tamarind paste you can use 1 medium sized tomato or hog plums. Introduce this right after frying the onions and before adding the grated coconut

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Filed Under: All Posts, Mangalorean Recipes, Monthi Feast, Recipes With Video, Sides, Vegetarian Tagged With: Black Chana, Black Chickpeas, Catholic Cuisine, Chickpeas, Fugad, Kala Chana, legumes, Mangalorean Catholic Recipes, Novein Jowaan, Novein Jowaan Menu, Noven Jewan, Sukka, Vegetable Sukka

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Comments

  1. Ansh says

    March 16, 2012 at 3:10 pm

    I have been NEEDing this recipe for ever. I Love you for sharing it. will make soon and report back
    :
    )

    Hugs

    Reply
  2. May says

    March 16, 2012 at 3:15 pm

    The fresh coconut and curry leaves!! I am drooling…:D

    Reply
  3. Aarthi says

    March 16, 2012 at 3:22 pm

    channa is my fav..i love it so much

    Reply
  4. Hamaree Rasoi says

    March 16, 2012 at 3:57 pm

    Very tempting and delicious looking sukhe.

    Deepa
    Hamaree Rasoi

    Reply
  5. shooting star says

    March 16, 2012 at 4:12 pm

    I love fried channa and this is a nice variation i can try!!!

    http://sushmita-smile.blogspot.in/

    Reply
  6. Sharmilee! :) says

    March 16, 2012 at 4:30 pm

    Slrrrp…flavourful and yummy

    Reply
  7. Sumi says

    March 16, 2012 at 4:32 pm

    Looks more like sundal, but the recipe is different. Will definetely try this one, will make a great side dish to any mixed rice.

    Reply
  8. Poonam Borkar says

    March 16, 2012 at 7:09 pm

    very tempting dish..awesome clicks!!
    Spicy-Aroma

    Reply
  9. Biny Anoop says

    March 16, 2012 at 10:27 pm

    wow that must be really tasty…

    Reply
  10. Unknown says

    March 17, 2012 at 3:17 am

    Yes, this authentic Mangalorean veg dish just needed to be here….! keep them coming Shireen!!Awesome pics.

    Reply
  11. Nisha says

    March 17, 2012 at 6:53 am

    Addition of tamarind pulp is preety neat

    Reply
  12. Rinku Naveen says

    March 17, 2012 at 10:00 am

    This looks yumm Shir! Mummy makes sukka with kabuli chana. Want to try this. I miss that bafat powder. When u make it next time do send me a packet. πŸ™‚

    Reply
  13. Ramya says

    March 17, 2012 at 2:58 pm

    so very healthy and tempting dish

    Reply
  14. radha says

    March 17, 2012 at 5:13 pm

    Never added the garlic in this type of preparation. I am sure it adds to the taste. Lovely pictures too

    Reply
  15. Arch says

    March 19, 2012 at 2:34 pm

    Beautiful pics ! I came across your blog, when I was bloghopping around…Your blog has a lovely name, am Mangalorean Konkani, so this name really sounds perfect !! Will be here more often…

    Reply
  16. marz says

    March 21, 2012 at 7:18 pm

    I know the pain of extracting proper authentic recipes…So once again I need to really really thank you for all these beautiful recipes….

    Reply
  17. Unknown says

    August 30, 2012 at 8:54 am

    What is bafat pwd??? Can I use something else instead;-)

    Reply
  18. Shireen Sequeira says

    August 30, 2012 at 9:42 am

    @ Anonymous: Bafat powder is a blend of spices famous in Mangalorean cuisine. Since it is made in bulk to last the whole year round the quantities are a lot (of each spice). If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder. Alternatively you can use any blend of spices used to prepare vegetarian dishes

    Reply
  19. ethan.desouza says

    September 9, 2013 at 6:30 am

    My favorite part of the feast. πŸ™‚

    Reply
  20. Juliet says

    October 1, 2013 at 1:02 am

    Today Mother Mary is coming to my house.. and I am putting together a manglorean menu for my friends .. and without this dish the menu is so very incomplete .. will make this today….thx

    Reply
  21. Resultant says

    March 25, 2015 at 3:38 am

    Thanks for the recipie! Came out really good. This was really easy.

    Reply
  22. Shireen Sequeira says

    March 25, 2015 at 6:19 pm

    @ Thanks everyone for your lovely comments! πŸ™‚

    Reply
  23. Unknown says

    April 5, 2017 at 9:57 am

    I cooked this along with other meat recipes for a party, everyone praised me for this recipie, and were helping themselves with 2 or 3 times . Thank you so much shireen.

    Reply
  24. Betsy says

    April 21, 2018 at 11:51 am

    Hi Shireen,

    I have never understood this concept of whistles for calculation of time during pressure cooking. Really stumps me :). No offence meant, you are doing a terrific job. I live in Bangalore and use Prestige and Pigeon pressure cookers. Generally, when the cooker comes to full pressure and whistles for the first time I lower the gas and then time accordingly. So in my experience, these kala channas require at least 45 minutes in the pressure cooker after the first whistle. Otherwise, they are hard and inedible. Now if I don’t lower the gas and allow it to whistle, I would have counted 5 whistles in a matter of few minutes. But blog after blog, calculate the cooking time in terms of whistles. So I surfed the net for an answer and came across this link which was really enlightening! πŸ™‚ https://www.crazyengineers.com/threads/how-to-calculate-time-for-food-in-the-pressure-cooker.71950/

    I am a Mangy too and have had delicious-tasting sonne sukem at village weddings. Sad to say I have never achieved the same result in my kitchen. I hope I will able to make the perfect sonne sukem with your recipe. Thank you! Sorry for the long mail.

    Best,
    Betsy

    Reply
    • Shireen Sequeira says

      April 23, 2018 at 10:01 pm

      Hi Betsy!

      Thank you so much for sharing that link! Gosh! I feel like I have been living under a rock all this while. Very informative article although I couldn’t understand much of the scientific-physics related stuff about the pressure etc. However, it is so true in my case as I don’t have a gas stove. I use an electric smooth top oven because of which the whole whistle game goes for a toss. Utensils are slow to heat and pressure cookers don’t release whistles as quickly as they do on a regular gas stove. Must do my research and try to see how best to cook in silence, economically πŸ™‚

      Reply
  25. maria.K says

    September 9, 2018 at 11:37 am

    hi,
    pl give me the ground masala version- thnks
    BTW,the red wine turned out super!!

    Reply
    • Shireen Sequeira says

      September 11, 2018 at 3:22 pm

      That sounds great Maria! Glad to know that the red wine turned out well πŸ™‚ I don’t yet have the recipe for the sonay sukhe with ground masala, will post as soon as I can

      Reply
  26. Joyce rego says

    March 6, 2021 at 9:47 pm

    Hi Shireen
    Your mangy recipes are really very authentic but as before you used to have alphabetic index of all your recipes. Please initiate the alphabetic index of you recipes which will be great.
    Thanks
    Joyce

    Reply
    • Shireen Sequeira says

      March 12, 2021 at 4:08 pm

      Hi Joyce,

      Thank you so much!! If you see right on top, the alphabetic index is still there. I never removed it. Hope you found it now πŸ™‚

      Reply
  27. Cassandra Cutinho says

    September 17, 2021 at 7:27 am

    Hi.. I made this Black Chana sukka for my hubby as he is Manglorean n loves it to the core.. It turned out super awesome.. Thnxx alot

    Reply
    • Shireen Sequeira says

      October 6, 2021 at 11:47 am

      Thank you so much for the wonderful feedback!

      Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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