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. For all those unaware of Konkani cuisine I can only sigh and bemoan what you have missed J
Whenever we visited our grandparents in Bombay, my grandmother would make sure that she gathered a bunch of ‘Kadgi’s’ from the neighbors and make all the above mentioned dishes for me. Many neighbors in Bombay in the area that my grandparents lived had a jack fruit trees growing in their backyard.
But now that we are here in the United States, I have never seen these available fresh in any groceries. All I have seen are the ones that are available in cans. I am not sure why but I have a sense of dislike toward canned foods. The look of the brine water, the preservatives and coloring agent added to the preserved food simply takes away the flavor of the food. So I have stopped making any Kadgi related dishes altogether.
Anyway, during our recent India trip my mother made sure that I got a fair share of the ‘kadgi’ quota. She used to make this dry curry often. I had taken this picture while I was in Bangalore at my parent’s house.
In this version of Kadgi Sukke, the raw jackfruit is cooked and mixed with coconut masala and then seasoned with other ingredients. This is easy to prepare and pairs well with Rotis and rice. Of course, it goes without saying that one needs to acquire a taste for this.
- 2 cups of cubed raw jackfruit (cooked)
- 1 cup shredded cococnut
- 1 ½ Tbsp tamarind paste
- 2 tsp red chilli powder
- Jaggery for taste
- Mustard seeds
- Asafetida (hing)
- 2-3 whole red chilies broken
- Curry leaves
- Urad daal
- 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.