Kadgi Chakko/Raw Jackfruit Coconut Curry

Kadgi Chakko (Coconut based Konkani style raw tender jackfruit curry) is a traditional and one of the most loved dishes from the Konkani community of Mangalore (in the southern part of India).

Cooked raw jackfruit (called “kadgi” in Konkani) is shredded and cooked in a mildly spiced coconut based masala tinged with coriander seeds, urad dal, dry red chillies (or powdered red chilies) and tangy tamarind. It is the perfect combo with hot steamed rice and dalithoy!

During certain seasons, tender raw jackfruits which are smaller in size than the normal large jackfruits are available for a short time; normally during the summer months. During those times, we procure them, cut them and remove the inner jackfruit from the tough exterior, dice them into big chunks and cook them in mildly salted water (most of the time in a pressure cooker for one to two whistles), drain, cool and freeze them in batches in Ziploc bags to use throughout the year in various dishes.

The toughest part is cutting the hard exterior and separating the inner tender jackfruit. It needs a lot of patience and because it has a sticky, gummy feel, you need to apply oil generously to your hands and fingers.

Even when cooking the jackfruit, the pressure pan needs to be greased and then jackfruit added. For an easy explanation for cutting the tender jackfruit, head over here ; she has explained it very nicely.

But if you cannot get fresh raw jackfruit, then using canned is all the more merrier. These cans are easily available in stores or online now.

Because of its meaty texture, you can use it in the place of meat in lots of dishes; perfect for vegans.

Kadgi chakko satisfies your palate with its mild spices; coriander seeds with split black gram lentils along with roasted dry red chilies and tamarind for the sour element in the coconut curry.

Once raw jackfruit is cooked and ready to be used (either using the process mentioned above or for an easier option, use canned raw jackfruit), making this exotic south Indian curry is easy and quick!

All you need to do is shred the cooked jackfruit roughly using your fingers or 2 forks, blend the coconut paste with roasted coriander seeds, dry red chillies and lentils along with fresh tamarind or tamarind paste.

A simple tempering of mustard seeds and curry leaves and then you just cook the vegetable along with coconut masala. I have added a little bit of jaggery (unrefined cane sugar) which lends a light but pleasant sweetness to the dry curry; if you prefer, you can avoid it.

This curry (with no onions or garlic) happens to be my all-time favorite, especially with hot steamed rice and dalithoy (another Mangalorean dal). You can eat it with bread or even with any Indian flatbread.

Yum

Kadgi Chakko/Raw Jackfruit Coconut Curry

Serving Size: 3-4

Konkani style (south Indian) raw tender jackfruit in dry coconut based curry; a perfect side with any meal.

Ingredients

1 ½ cups raw jackfruit pieces (or canned raw jackfruit)
½ cup grated coconut(fresh, dessicated or frozen)
3 to 4 dry red chilies (roasted) or 1 teaspoon red chili powder
1 small marble-sized tamarind or ½ teaspoon tamarind paste
1 tablespoon coriander seeds
2 teaspoons urad dal/split black gram lentils
3 teaspoons coconut oil
1/2 teaspoon mustard seeds
Few curry leaves
2 to 3 tablespoons jaggery (unrefined cane sugar) or brown sugar
Salt to taste

Instructions

Pressure cook cut raw jackfruit for one to two whistles and let cool. If using canned, rinse out the water in which it is brined and drain.
Gently shred or break down the jackfruit pieces into large shreds. You do not want to completely mash it or break it. We still want some chunks in the vegetable.
In a small saucepan, fry the coriander seeds and lentils in 1 teaspoon of oil for a few minutes till lightly fried and releases a good aroma. Take care not to burn them; just lightly roasted. If you do not have already roasted red chilies, you can roast them along with the coriander and lentils.
Place them in a small blender jar along with grated coconut and tamarind.
Blend to a very coarse paste with very little water.
In a deep saucepan, heat the remaining oil.
Add the mustard seeds and once it starts to splutter add the curry leaves and fry for a few seconds.
Tip in the ground coconut masala and shredded jackfruit. Add salt to taste along with jaggery and mix gently.
Sprinkle some water (you can use the water used to rinse the blender jar) and cook till heated through and the jackfruit coconut masala is fairly dry.
Keep stirring in between and once it becomes fairly dry, serve it hot with rice and dal or even with chapattis and rotis (Indian flatbreads)

Notes

Adjust the amount of jaggery according to personal taste.

You can use fresh, frozen or even dry dessicated unsweetened coconut to make this curry.

If the canned jackfruit is still hard, then give it a pressure in the pressure cooker until lightly soft.

Enjoy!

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How to make Kadgi Chakko with step-by-step Method:

Pressure cook cut raw jackfruit for one to two whistles and let cool. If using canned, rinse out the water in which it is brined and drain.

Gently shred or break down the jackfruit pieces into large shreds. You do not want to completely mash it or break it. We still want some chunks in the vegetable.

In a small saucepan, fry the coriander seeds and lentils in 1 teaspoon of oil for a few minutes till lightly fried and releases a good aroma. Take care not to burn them; just lightly roasted. If you do not have already roasted red chilies, you can roast them along with the coriander and lentils.

Place them in a small blender jar along with grated coconut and tamarind.

Blend to a very coarse paste with very little water.

In a deep saucepan, heat the remaining oil.
Add the mustard seeds and once it starts to splutter add the curry leaves and fry for a few seconds.

Tip in the ground coconut masala and shredded jackfruit. Add salt to taste along with jaggery and mix gently.

Sprinkle some water (you can use the water used to rinse the blender jar) and cook till heated through and the jackfruit coconut masala is fairly dry.