Monday, June 24, 2013



"Kadgi" is what we call the raw jackfruit in Konkani. By the way, the raw jackfruit is called Kathal in Hindi and Halasinakai in Kannada.

Interestingly, it is said that jackfruit got it's name from " jaca" in Portugese which in turn came from "chakka" in Malayalam, the language spoken in Kerala, India.

"Chakko" is what we in Konkani, call the coconut-based curry made of raw jackfruit

I don't use it myself, but I know that some 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.

  • Kadgi (Raw Jackfruit), medium sized, 1 :  or about 500 grams
  • Fresh Coconut Gratings, 3/4 cup
  • Byadgi Red Chillies, 6-8
  • Tamarind, pellet size
  • Coriander seeds, 2 tsp heaped 
  • Urad Dal, (Blackgram dal) 1 tsp 
  • Methi (Fenugreek)  Seeds, 1/4 tsp
  • Curry leaves, 1 sprig
  • Oil, 1 to 1 and 1/2 tbsp
  • Salt, to taste

Cut the jackfruit into bite sized pieces and cook in adequate water till its done, taking care not to over cook it and make it too soft.

If using a pressure cooker, cook for 1 whistle using adequate water then wait for the cooker to cool and remove the kadgi pieces.

Remove the excess water from the cooked jackfruit pieces and keep aside.
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. (You can use the water in which the kadgi had been cooked earlier.)
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

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