Jackfruit is a favorite in most Konkani households, and many preparations are made. The raw jackfruit /kaDgi is used in curries and pickles and the ripe sweet one, is eaten on its own, and is also used in desserts including ice-cream. In recent years, jackfruit has gained popularity as a superfood. It is a great alternative for meat, because of its texture, important nutrients , protein, vitamin B and C, potassium, and fiber content, and is used in the place of meat in many dishes, including burgers. It is perfect for vegans. Jackfruits are easy to grow, naturally drought, pest resistant, and it is a high yield crop for cultivators. They can be huge, and some even grow to 100 pounds. It's no wonder that jackfruit is now called “the miracle food and a super food”.
Kadgi Chakko is made with cooked raw jackfruit, a coarsely ground spice coconut masala and tempered with a seasoning of mustard seeds and curry leaves in coconut oil. Coriander seeds and Udad dhal are traditionally used, and fenugreek seeds are an addition by my mom, so I use that as well. We enjoy this dry spicy dish as an accompaniment with rice and another Konkani favorite dhalitoi. This dish does not have garlic or onions, so it is prepared at festivals and auspicious occasions and even otherwise.
Jackfruit/KaDgi Chakko
Recipe:
Ingredients:
• 1 can jackfruit ( Chaokoh brand works best for me)
• 1 cup grated coconut
• 3-4 roasted red chilies and 2 roasted Bedgi chillies for color (you can add more if you prefer spicier)
• 3/4 tsp tamarind paste (if you use more chilies you might need more tamarind)
• 2 tsps whole coriander seeds
• 1 tsp Urad dhal
• 1/8 tsp methi/fenugreek seeds (I added about 10 seeds) Optional
• 1 1/2 tsp coconut oil (preferable but any oil can be used)
• 1 tsp mustard seeds
• I sprig curry leaves
• Salt to taste
Steps:
1. Cut jackfruit into cubes and cook till soft. Crush it with a mallet or any other way and keep
aside.
2. Next roast the coriander seeds, fenugreek seeds and urad dhal in a little oil until golden
brown.
3. Grind together to a coarse paste - coconut, red chilies, roasted spices and tamarind.
Use very little water, preferably warm, if the coconut is frozen to avoid the greasy curd like
texture of the paste.
4. Add this paste/masala to the boiled jackfruit. Add salt keep cooking until the mixture
becomes dry. (The more water you add while grinding, the longer it takes.) I usually add very
little water and stop the blender and stir with my silicone spatula every few seconds.
5. In another small seasoning pan, add the coconut oil and mustard seeds and when it splutters
add the curry leaves.
6. Pour the seasoning on top of the dry jackfruit mixture and mix. Enjoy!
Note: Please note that I am not getting paid by the Chaokoh brand, and neither am I endorsing it. I just prefer this brand as it works best for me.
