Raw jackfruit curry is a delicious and healthy dish that can be made with ingredients found in most kitchens. The recipe has been around for centuries, but it’s recently gained popularity as an exotic ingredient.

Raw Jackfruit Curry is a traditional Indian dish made from jackfruit. It is a very popular vegan dish that can be found at most restaurants in India and some other countries. This recipe for raw jackfruit curry comes from the Kadge Gashi, which literally means raw jackfruit.

Raw jackfruit is a popular vegetable in Konkani cuisine. In Konkani, this dish is known as kadgi. Raw jackfruit curry is a popular dish in Konkani cuisine. Raw jackfruits are used in this spicy stew with a coconut base. In Konkani, this dish is known as kadgi gashi. Raw jackfruit curry is a popular addition to feasts for special occasions and summer festivities. Usually, either black or white chickpeas are used to make kadgi gashi.

White chickpeas are often used to create kadgi gashi during temple festivals and events, and I like kadgi gashi made with them. In Konkani, kadgi refers to raw jackfruit, whereas ghasi/gashi refers to a spicy, coconut-based stew. 

In the summer, jackfruit may be found all across Karnataka! And Konkani people like jackfruit, both raw and ripe. In Konkani cuisine, we utilize it in a number of ways to create a range of meals.

Raw jackfruit is used in a wide variety of Konkani cuisines. Here are a few examples:

  • Raw jackfruit curries with peas, chickpeas, or any other pulse are known as kadgi gashi and kadgi randayi. Both are popular in Konkani cuisine. 
  • Another Konkani cuisine favorite is kadgi chakko, a dry side dish prepared with raw jackfruits and coconut masala.
  • In Konkani, we create delicious raw jackfruit pickles called kadgi nonche, kadgi adgai. 
  • Raw jackfruit, lentils, and onions are used in kadgi ambat and kodel, which are coconut-based curries.
  • Raw jackfruit is also used to make delicious fritters known as kadgi phodi. 

Look here for additional raw jackfruit/kadgi recipes. 


Picking fresh jackfruit for this dish – kadgi gashi kadgi gashi kadgi gashi kadgi gashi kadgi

This curry kadgi gashi is best made with tender raw jackfruits. Most tender ones aren’t preferred. This meal may be made using tender raw jackfruits or raw jackfruits that aren’t entirely grown or mature. You can tell what stage of growth raw jackfruit is in by looking at its size and the thorns on the peel. On the peel of tender raw jackfruits, there are small thorns that are extremely close together. The thorns become bigger and further apart as they develop.  

Choose raw jackfruits in photo 1 above raw jackfruits in photo 2: The thorns on the raw jackfruit skin in photo 1 indicate that the fruit is still growing and has not yet ripened.

Pick raw jackfruit with seeds that are still tender and developing. 

Pic 1: These raw jackfruits in photo 1 are ideal for making kadgi gashi. 

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This ripe jackfruit has nearly achieved its full potential. The thorns on the peel are evenly distributed and completely developed.

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Ingredients:

  • 2 cups cubed raw jackfruit (quarter to half of a raw jackfruit).
  • 1/2 cup white or black chickpeas, soaked overnight
  • 1 cup coconut grated
  • 6–8 red dried chilies
  • 1 tamarind, about the size of a lemon
  • 2 tblsp. olive oil (for seasoning)
  • mustard seeds, 1/2 teaspoon
  • 2 curry leaves (leaflets)
  • season with salt to taste

2 – 3 people

Time to prepare: 30 minutes

Time to prepare: 30 minutes


You’ll need the following ingredients to prepare raw jackfruit:

  • A sharp sickle (known in Konkani as koithi) or knife.
  • There are plenty of fresh newspapers.
  • Grease your palms, knives, and cooker with coconut oil or any other oil.
  • Several dishes to store chopped raw jackfruits and the skin that has been discarded.
  • Paper towels

Method of Preparation:

Preparing jackfruit in its uncooked state:

1. On the floor or at your table, spread down three layers of newspapers. It’s a nuisance to wipe jackfruit sap off the floor or table afterwards.

2. To keep jackfruit gum from adhering to your knife/sickle blade and your hands, apply a sufficient quantity of oil to your knife/sickle blade and your hands. 

3. Cut the raw jackfruit in half through the center, wiping away the white sap with a tissue paper.

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4. Cut it into half more finely. Depending on the size of the item, cut it into half. Using tissue papers, wipe away the sticky sap. In Konkani, these halves are known as’shedo.’ 

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Clean the jack fruit with a paper towel if it has extra gum seeping out. Alternatively, it will make your cutting board sticky and dirty.

5. Remove the inner, center, ridge section of the jackfruit, but leave a thin layer so that the inner compartments are kept together securely and do not dissolve completely.

The firm, white part at the top of each slice is the inner jackfruit core.

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6. Next, cut raw jackfruit into cubes and place them in a dish with water.

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7. Constraints Cook them for 1 whistle with salt and 1 cup of water. Raw jackfruit should not be overcooked. We’re looking for soft, well-cooked jackfruit. They lose their form and dissolve if they are overcooked.

When cooking raw jackfruit, add 2 tablespoons of oil to make cleaning your pressure cooker easier afterwards. Gum will not cling to your stove if you use oil.

Raw jackfruit that has been cooked looks like this:

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8. Place cooked raw jackfruit in a cooking pot with the liquid used to prepare it.

9. To speed up the cooking of chickpeas, soak them overnight. If you forgot to soak them the night before, you may add hot boiling water and set them aside for 30 minutes to several hours (depending on how much time you have) to speed up the soaking process. This method works with all whole grains, including dried peas, black eyed peas, green gram, and other pulses. In half an hour, they’ll be ready to cook. They’ll cook quicker if you soak them for longer.

10. Intensity Chickpeas should be cooked for 3-4 whistles with 1.5 cup of water till done. If you add salt to them while they’re under pressure, they won’t cook.

11. Place cooked chickpeas in the cooking pot with cooked raw jackfruit, along with the liquid used to prepare them.

Meanwhile, prepare the curry’s coconut masala. 


Masala preparation:

12. In a tempering pan, fry dried red chilies for 1-2 minutes or until aromatic. To help the frying process, add a few droplets of oil.

13. Allow cooked red chillies to cool fully before grinding them into a fine pulp with 1/4 teaspoon mustard seeds, shredded coconut, tamarind, and salt, using just as much water as needed.

14. Mix this ground masala well with the cooked raw jackfruit and chickpeas in the cooking pot.

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15. If necessary, add approximately 1/2 to 3/4 cup water to thin the curry to a gravy consistency. This curry is typically medium to semi-thick in consistency. 

Also, since the curry thickens with time, you may keep it a bit runny at first.

16. Taste and adjust the salt. Allow the curry to come to a boil.

17. Once the curry has to a boil, reduce the heat and simmer for a few minutes, or until the rawness of the masala has dissipated. Then turn off the heat.


Seasoning:

18. In a tempering pan, heat the oil and add the remaining mustard seeds. When they start to sputter, throw in the curry leaves and cook for a few seconds.

19. Take it off the heat and stir in this spice to the curry.  

20. Serve the curry immediately with a warm dish of rice.


Side note: If you require a thicker curry, like the kind served at temple events, weddings, and festivals, you may do one of the following three things:

a. When grinding the masala, add a few rice grains. b. Stir in the rice flour, making sure there are no clumps of rice flour in the curry. After that, bring the curry to a boil. b. While grinding the masala, add a few cooked chickpeas.

Kadgi gashi with black chickpeas (Kadgi gashi with black chickpeas):

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Look here for more Konkani cuisine curry recipes. 


Tags: chane ghashi, festival meal, functions, temple food, raw jackfruit, kadgi, Konkani recipe, Konkani dish, Konkani culture, Udupi cuisine, Mangalore food, Konkani food, kadge

Raw Jackfruit Curry is a dish that can be made with either jackfruit or coconut milk. The curry is traditionally served with rice, but it can also be eaten as an appetizer or snack. Reference: baby jackfruit curry.

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