Konkani Style Kadgi Chakko Recipe - Raw Jackfruit With Coconut
Kadgi Chakko Recipe is an aromatic and yummy dry sabzi that originates in konkan region of Karnataka. A great dish for diabetic friendly diet. This dish can be put together quickly and served along with chapatis for a simple weeknight dinner.
Kadgi Chakko Recipe is a raw Jackfruit stir fry that originates in konkan region of Karnataka. Cook the raw jack fruit and temper it with coarsely ground spice masala and this dish is ready.
Did you know: Jackfruit is one of the least known superfoods. It is high in fiber and hence offers higher satiation due to higher fibre and water content.
Raw jackfruit is great for diabetes. Research has found that raw jackfruit has a much lower glycemic load than rice and wheat. Hence raw jackfruit can help reverse the diabetic condition.
If you are impressed with this recipe and want to explore more of Konkani Cuisine, here are a few options to try
- 1-1/2 cups Jackfruit Raw (Kathal)
- 1 tablespoon Coriander (Dhania) Seeds
- 2 teaspoons White Urad Dal (Split)
- 3 teaspoons Coconut Oil
- 1/2 cup Fresh coconut , grated
- 4 Dry red chillies , roasted
- 1/2 teaspoon Tamarind Paste , or a marble sized tamarind
- 2 tablespoons Jaggery
- Curry leaves , a few
- Salt , to taste
How to make Konkani Style Kadgi Chakko Recipe - Raw Jackfruit With Coconut
To begin making the Kadgi Chakko Recipe, firstly we will cut the raw jackfruit. In order to do that we have to first, grease our hands and the knife that we are going to use, with some oil.
This important tip ensures that the hands don't get sticky from the natural fruit latex/sap present in the fruit does not get onto your hands and makes the cutting process hassle-free.
Keep a bowl of water mixed with some salt, ready to put the cut raw jackfruit pieces to avoid discolouration of the fruit.
Now that your hands and knife are well greased, cut the the jackfruit in half, discard the skin and start making 1 inch pieces and soak them in the salted water.
Next place the jackfruit in a pressure cooker with 1/4 cup of water and pressure cook for 2 whistles and turn off the heat.
Allow the pressure to release naturally. Drain any water from the jackfruit and set aside.
Gently shred the jackfruit pieces. You do not want to completely mash it or break it. We still want some chunks in the vegetable.
In a small saucepan, add oil and heat iti on medium flame, add the coriander seeds and urad dal until lightly fried and it releases a good aroma. Take care not to burn them; just lightly roasted.
Transfer them in a small blender jar along with grated coconut and tamarind. Blend to a very coarse paste.
In a deep kadai, heat on oil on medium flame, add the mustard seeds and once it starts to sputter add the curry leaves and fry for a few seconds till crisp.
To this add the ground coconut masala and shredded jackfruit, add salt to taste along with jaggery and mix gently.
Sprinkle some water and cook till heated through and the jackfruit coconut masala is fairly dry.
Keep stirring in between and once it becomes fairly dry, turn off the flame.