Raw Jackfruit Curry (Kadgi Randayi)

Kadgi Randayi is a South Indian delicacy made with raw jackfruit and spices. The dish is eaten in many parts of India, but the most famous version comes from Tamil Nadu. It’s a spicy curry that might be too hot for some people to eat, but it is worth the effort!

Raw jackfruit is a fruit that has been used in Indian cuisine for centuries. This dish is called Mangalorean style because it was created by the Mangalorean people, which are from Mangalore in India.

Konkani’s adoration for jackfruit is unfathomable! It’s jackfruit season, and there’s a lot of it! And the favorite vegetable of Konkani cuisine is utilized in a variety of dishes. Both raw and ripe jackfruit are popular in Konkani cuisine. Jackfruits are used in a variety of ways, both raw and matured, in a variety of dishes.

In Konkani, raw jackfruit is used to make a variety of coconut-based curries such as kadgi gashi/randayi (seasoned with mustard seeds), kadgi ambat (made with toor dal and onions), and kadgi kodel (seasoned with garlic). Raw jackfruit is used to make delicious fritters called kadge phodi and a dry side dish called kadgi chakko in Konkani. In Konkani, raw jackfruit is used to create a variety of spicy pickles known as kadgi nonche and kadgi adgai.

Here’s how to make raw jackfruit curry. In Konkani, this meal is known as kadge randayi/kadge ghashi and is a famous Konkani cuisine dish. This spicy coconut-based raw jackfruit curry (kadgi randayi/gashi) is prepared with chickpeas, fresh green peas, or any other pulse such as cowpeas, horsegram, moth beans (chouli in Konkani), yellow peas, lima beans, butter beans, avro of many kinds, tingal avro in Konkani. Kadge randayi/gashi is made for any and all special occasions, celebrations, and summer festivals. Raw jackfruit is known as kadgi in Konkani. In Konkani, randayi/gashi refers to a spicy coconut-based dish. 

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To make this dish, choose raw jackfruit – kadgi randayi:

You’ll need delicate raw jackfruits to make this curry (kadge randayi). To prepare this dish, use very delicate raw jackfruits or raw jackfruits that aren’t completely matured. You can tell what stage of growth raw jackfruit is in by looking at its size and the thorns on the peel. That, too, comes with practice. Most raw jackfruits have small thorns on the peel that are extremely close together. The thorns increase in size and distance as they develop. 

Pick raw jackfruits in photo 1 vs raw jackfruits in photo 2: The thorns on the raw jackfruit skin in photo 1 indicate that the fruit is still growing and hasn’t reached maturity.

This curry may also be made using mature raw jackfruits, but use raw jackfruits with seeds that haven’t begun to harden. Fully ripe jackfruits are raw jackfruits with firm seeds on the interior. They aren’t appropriate for use in this curry. 

These raw jackfruits in photo 1 are ideal for making kadgi randayi. 

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

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Fresh green peas, white/black chickpeas, or any other pulse such as cowpeas, horsegram, moth beans (chouli in Konkani), yellow peas, lima beans, butter beans, avro of various kinds (tingal avro in Konkani) may all be used to make kadgi gashi. Here’s how to prepare a delectable raw jackfruit curry:

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Ingredients:

• 1/4 cup raw jackfruit (about 2 cups cubed raw jackfruit)
• 1/2 cup fresh green peas, white/black chickpeas, or any other pulse
• 1 cup coconut grated
• 6-7 dried red peppers
• 1 tamarind, about the size of a lemon
• mustard seeds, 1/4 teaspoon 
• season with salt to taste
• a quarter teaspoon of oil

Seasonings include:

• 2 teaspoons of vegetable oil
• mustard seeds, 1/2 teaspoon
• 2 curry leaves (leaflets)

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2 – 3 people

Time required for preparation: 50 minutes

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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 the chopped raw jackfruits as well as the discarded skin.
• Paper towels

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Preparation Method:

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.

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.’ 

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

5. Chop off the inner, center, ridge section, but leave a thin layer so that the raw jackfruit’s interior 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.

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

7. Pressure For 1 whistle, boil them with salt and 1 cup of water. Raw jackfruit should not be overcooked. We’re looking for soft, well-cooked jackfruit.

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:

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

9. Meanwhile, pressure cook fresh green peas separately for one whistle in a pressure cooker with 1 cup water and salt.

10. If using chickpeas, soak them overnight to speed up the cooking process. 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.

11. Using 1.5 cups of water, pressure cook chickpeas/any other pulse until done, for approximately 3-4 whistles. If you add salt to the pressure cooker when cooking pulses, they will not cook.

12. Place cooked chickpeas/green peas/pulse in the cooking pot with cooked raw jackfruit, along with the liquid used to prepare them.

13. Meanwhile, prepare the curry’s coconut masala. 

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Masala preparation:

14. 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.

15. 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.

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

17. If necessary, add 1/2 to 3/4 cup water to thin the curry to a sauce consistency. This curry is often thick in texture. 

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

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

19. 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.

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Seasoning:

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

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

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

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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. b. While grinding the masala, add a few cooked chickpeas.

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Look here for more Konkani cuisine curry recipes. 

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Raw Jackfruit Curry is a traditional Indian dish that can be made with jackfruit. It can also be found on the menu at Hebbars Kitchen in Mumbai. Reference: raw jackfruit recipes hebbars kitchen.

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