Kadge Chakko is a dry masala recipe that is made with raw jackfruit, which is a fruit native to India. The name of the dish comes from the Hindi word for jackfruit, “Kadge”. It’s popular in South Indian cuisines and can be eaten as an appetizer or as a side dish.
Raw jackfruit is a fruit that has many health benefits. It can be cooked in many ways, but it can also be eaten raw and the recipe for raw jackfruit sukka/dry masala is called Kadge Chakko.
The Konkani cuisine’s favorite vegetable is raw jackfruit. In Konkani, it’s called Kadgi. In addition, kadgi chakko is a famous Konkani meal. It’s a spicy, dry side dish prepared with raw jackfruit that everyone loves. It’s a crowd-pleaser when served hot with plenty of coconut oil on top.
In the summer, jackfruit may be found all across Karnataka. And Konkani people like jackfruit, both raw and ripe. We can’t stop ourselves from putting it to use in every manner imaginable.
Raw jackfruit is used in Konkani cuisine to make a variety of dishes.
- Amazingly, kadgi phodi, or raw jackfruit fritters, are made from raw, delicate jackfruit.
- Raw jackfruit and chickpeas are used in Kadgi gashi, a spicy coconut stew.
- Kadgi randayi is a spicy dish prepared with raw jackfruit and fresh green peas or any other pulse.
- kadgi nonche from raw jackfruit is a delicious raw jackfruit pickle.
- Kadgi ambat, prepared with raw jackfruit, lentils, and onions, is another coconut-based dish.
- Kadgi chakko is a dry jackfruit side dish made with delicate raw jackfruit.
The list goes on and on. Raw jackfruit is used in a variety of ways in Konkani cuisine. And, for the last several years, raw jackfruit has been readily accessible nearly all year. Previously, they were only accessible during the summer.
Picking raw jackfruit for this kadgi chakko side dish:
This meal, kadgi chakko, is best made using tender raw jackfruits. To prepare this meal, tender most raw jackfruits to raw jackfruits that aren’t fully grown or mature would suffice. You can tell what stage of growth raw jackfruit is in by looking at its size and the thorns on the peel. Most raw jackfruits have small thorns on the peel 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. Raw jackfruits with firm seeds on the interior are fully grown jackfruits and will not provide the desired texture. They are inedible and should not be utilized to create kadgi chakko.
These raw jackfruits in photo 1 are ideal for making kadgi chakko.
The raw jackfruit below is nearly ready to eat. The thorns on the peel are evenly distributed and completely developed.
- 2 cups cubed raw jackfruit from half a raw jackfruit
- 2 cups coconut grated
- 7-8 dried red peppers
- 2 tblsp. tamarind juice (2 lemon sized)
- urad dal, 2 teaspoons
- 2 tablespoons coriander seeds
- jaggery, 2 tblsp.
- season with salt to taste
- 1 tablespoon of vegetable oil
- 4 tablespoons of vegetable oil
- mustard seeds, 1/2 teaspoon
- 2 curry leaves (leaflets)
- 1-2 red dried chili peppers
2 – 3 people
Time to prepare: 30 minutes
Time to prepare: 25 minutes
1 hour is the total time needed.
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 the 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 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.
6. Next, cut raw jackfruit into cubes and place them in a water-filled dish.
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. Drain all of the water from the cooked raw jackfruit and place it in a dish.
9. To obtain thin pieces, smash them with your hand a bit. You may also use a knife to cut them into tiny slices.
1. In a tempering pan, fry urad dal, coriander seeds, and red chilies with a few drops of oil until the urad dal begins to brown. The fragrance of fried coriander seeds and red chilies fills the room by then. Turn off the heat and allow them to cool fully.
2. Grind them, together with shredded coconut, tamarind, jaggery, and a pinch of salt (remember, you previously added salt to the jackfruit when boiling it) into a coarse, very dry masala with as little water as possible after they have cooled.
1. In a deep-bottomed pan, heat the oil and add the mustard seeds. When they begin to burst, add the curry leaves and the dried red chilli, chopped into tiny pieces, and let them sear for a few seconds.
2. Stir in 2 tablespoons of water and the ground coarse dry masala. Cook the masala until it is completely dry.
3. Finally, stir in cooked raw jackfruit pieces well.
4. Simmer, covered, until the ingredients are thoroughly combined and the dish (chakko) is extremely dry.
5. If necessary, season with additional salt and jaggery.
6. To keep it from sticking to the bottom of the pan, saute it every now and again.
7. Remove from heat and top with a generous amount of coconut oil, rice, and dalithoy.
More Konkani cuisine side dishes may be found here.
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Kadge Chakko is a raw jackfruit biryani recipe. It is sweet, spiced with cardamom and saffron, and served with raita.
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