Raw Jackfruit called ‘Kadgi/Chakko’ in Konkani plays an important role in Konkani cuisine. The raw jackfruit has mild flavor, with unique texture and unlike the ripe fruit does not have a sweet taste and goes well in making curries.
Growing up, this used to be one of my favorites and I used to love anything made from it. For all those aware of Konkani cooking, my favorites used to be Kadgi in Teppal curry, Kadgi phodi, Chana Kadgi ghashi, Kadgi sukke etc.
Visits to my grandparents in Bombay were always a delight. My grandmother, knowing how much I adored Kadgi dishes, would gather fresh jackfruits from generous neighbors who had jackfruit trees in their backyards. She would lovingly prepare all my favorite dishes, ensuring no visit was complete without a Kadgi feast.
Living in the United States now, I’ve faced challenges finding fresh Kadgi. Unfortunately, the only ones I come across are canned, and I’ve never been fond of them. The sight of brine water and the preservatives take away the natural flavor and charm of the ingredient for me. As a result, I’ve refrained from preparing Kadgi dishes here altogether.
During our recent trip to India, my mother made sure I got my fill of Kadgi. She often prepared this delicious dry curry, Kadgi Sukke, during my visit. I even managed to snap a picture of it at my parents’ home in Bangalore.
In this version of Kadgi Sukke, the raw jackfruit is cooked and blended with a flavorful coconut masala before being seasoned with aromatic spices. It’s simple to prepare and pairs wonderfully with both rotis and rice. That said, it’s a dish that requires a certain appreciation to fully enjoy its unique flavor profile.
Ingredients
- 2 cups of cubed raw jackfruit (cooked)
- 1 cup shredded cococnut
- 1 ½ Tbsp tamarind paste
- 2 tsp red chilli powder
- Jaggery for taste
- salt
Seasoning/Tadka
- Mustard seeds
- Asafetida (hing)
- 2-3 whole red chilies broken
- Curry leaves
- Urad daal
- oil
Method
- In a big plate spread around the cooked raw jackfruit cubes.
- Meanwhile in a separate bowl mix together shredded coconut, tamarind, red chilli powder and salt.
- Add this mix to the raw jackfruit and also at the same time shred the jack fruit pieces. Mix well and make sure that the coconut mixture is spread evenly.
- Take a big heavy bottom pan and make a seasoning of oil, mustard seeds, asafetida, red chillies and curry leaves. Add the urad daal and fry until it turns pale brown.
- Add this prepared mixture of jackfruit and mix well. Cover and cook for a minute. Serve hot. This pairs well with irce or chapathi and forms a great side dish.
The raw jackf in banana leaf looks simply gorgeous 🙂 I never tasted this curry.
My MIL makes it like this. I like this as well as the Tamilian way – idichakkai poduthuval. I too dislike canned foods – esp. gherkins sailing in brine!! Thankfully I don’t need to resort to them:)
Lovely! Delicious recipe! My friend makes this… I haven’t tried yet!
I love Halasinkayi so much, nothing better than fresh raw JF but I have to make do with cans from a Vietnamese store which are lot better than canned JF I get in Indian stores. In Indian store, they don’t sell quickly, so you get some yr old cans which stink like metal inside. South east Asians eat them a lot, so stock is always new.
Sukke looks delicious, love Thoran made of JF too! 🙂
looks delicious RC.. haven’t tasted though. good one.
nice pic too.
I hate tinned stuff too. When frozen Indian veggies were not that common I bought a can of drumsticks and for the next couple of years actually thought I hated drumstick sambhar because of the smell.
The sukke looks delicious. I have had raw jack fruit once or twice my mom’s aunt had a tree in their house. But can’t really remember the taste. I should take Asha’s advice and looks for them in the Asian stores instead.
I havent heard about this dish, quite new to me..looks dlicious…
I love jack fruit too, & hate the ones in the cans here.. they stink & they are kinda sour & soft for the preservatives.
Sounds like a lovely dish, & the moment i saw the banana leaf I was wondering if u bought it here ( i saw banana leaved in the mexican store the other day!).. i feel food served in banana leaf has a different but beautiful aroma. it’s very common in bengal too, to serve in banana leaf.
Wow..I love love jacfruit.This looks delicious..
Lovely and perfect.I love kadgi sukke.This is too tempting.I have started my quota as well.Love kadgi in any form.
RC raw jackfruit is my fav neber tried this though..
Hi,
Love kadgi sukke, the snap looks so gorgeous bho gomte dista…reading all the names of the kokani recipes got me drooling…lol great job! nice presentation.
TC
i’ve not tasted this.. the closest to raw jackfruit is the breadfruit that I’ve had. Your description of it and the picture makes me want to try.
Thank you all very much for the warm comments.
Tahnks Asha, you have a great tip there.
This is truly one decadent side dish that not only looks pretty but taste delicious too.
we call this idichakka thoran..love it!1
Its the fav in my family nd i too have posted it in my blog. It really looks yum
Looks delicious, my mil makes a version of this curry but I haven’t ventured into trying this yet 🙂