Monday, June 24, 2013



"Kadgi" is what we call the raw jackfruit in Konkani. Did you know that the word "jaca" in Portugese from where the jackfruit got its name actually came from chakka in Malayalam, the language spoken in Kerala, India? By the way, the raw jackfruit is called Kathal in Hindi and Halasinakai in Kannada.
"Chakko" is what we call the coconut-based curry made of raw jackfruit.

I don't use it myself, but I do know that some people like to add a dash of jaggery in the making of the dish.

Here's a tip: Grease your fingers with some oil before you begin to cut and peel the raw jackfruit. This reduces the sticky effect of the white milky liquid that flows when the jackfruit is cut.

  • Raw jackfruit, medium sized, 1
  • Fresh Coconut Gratings, 3/4 cup
  • Roasted Red Chillies 6-8
  • Tamarind, pellet size
  • Coriander seeds, 1 tsp
  • Urad dal, (Blackgram dal) 1 tsp 
  • Methi (Fenugreek)  seeds, 1/4 tsp
  • Curry leaves, 1 sprig
  • Oil, 1 tbsp
  • Salt, to taste

Cut the jackfruit into bite sized pieces and cook it till its done, taking care not to over cook it and make it too soft
Discard the excess water from the cooked jackfruit pieces
With a rolling pin, press the cooked jackfruit pieces to flatten them without breaking into smaller pieces and set them aside
In a kadhai, heat a little oil and roast the red chillies. Keep aside
Now, roast coriander seeds, urad dal and methi separately till they change colour and give off an aroma
Grind together coconut gratings, roasted red chillies, coriander, urad dal and methi along with tamarind in the blender to a coarse paste
For the seasoning, heat oil in a kadhai on medium heat, add mustard seeds. When they splutter, add curry leaves
Add the cooked jackfruit pieces and salt. Sprinkle a little water and stir well.
Next add the ground paste, keep the kadhai covered and cook on a low flame, stirring from time to time, till the jackfruit fully absorbs the ground masala
Serve hot as a side dish