Wednesday, April 8, 2015

Kadgi chakko

Kadgi chakko

Kadgi Chakko  is a traditional curry made with raw jackfruit known as "Kadgi in Konkani. Jackfruit is mostly consumed as a ripened fruit, but its raw flesh is made into jackfruit chips or curries with coconut and served with rice as a side dish ...Come summer, South canara has its share of mangoes and jackfruits.
In this recipe raw jackfruit is chopped and cooked and then added with the coarsely ground  coconut paste and seasoned with mustard seeds, curry leaves in aromatic coconut oil.
During grandmas time, coconut was grinded in a stone grinder or "Ragado" as it is known in Konkani. This gives the most yummiest earthy flavor and sometimes I love to go the traditional way to make authentic konkani dishes.


  1. I medium sized raw jackfruit ( about 500-750 gms)
  2. Salt to taste
For the Masala paste:
  1. 1/2 coconut,freshly grated
  2. 5-6 Dry spicy Red chillies
  3. 3-4 Kashmiri/byadgi red chillies
  4. 1tbsp Coriander seeds
  5. 1tsp Urad dal/split black lentils 
  6. A small marble sized Tamarind ball
  7. 2tsp Coconut oil
For the tempering:

  1. 1tbsp Coconut oil
  2. 1tsp Mustard seeds
  3. 2 Springs of Curry leaves
  1. Cut the jackfruit into 4 pieces and cut the 
  2. Wash jackfruit pices thoroughly (to remove the saltiness) and pressure cook.Take about 3 whistles.When cool open the lid and Mash the jackfruit pieces coarsely with the back of the spoon.
  3. Heat 1 tbsp oil in a pan and fry urad dal and coriander seeds till light brown and keep aside.Add red chillies into the same pan and roast till crisp.
  4. Prepare the masala by grinding coconut, red chillies, and tamarind to a coarse paste.
  5. Now add fried coriander seeds and urad dal and grind to a smooth paste.(Add just enough water to grind them. Do not add too much of water as this curry is prepared dry)
  6. Now heat remaining oil in a pan and add mustard seeds,let it crackle add curry leaves and add the ground masala paste to this.
  7. Now add the mashed jackfruit and salt ,mix it nicely.
  8. cover and cook on a low flame for 5-7 minutes till its almost dry.
  9. Serve hot with rice and dal.
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