Konkani Kadgi Chakko – Spicy Raw Jackfruit with Coconut and Jaggery

Konkani Style Kadgi Chakko – Raw Jackfruit with Coconut

This Konkani-style Kadgi Chakko recipe, made with raw jackfruit (Kathal), is a hearty, aromatic side dish that beautifully blends the earthy flavors of jackfruit with the richness of coconut and a touch of sweetness from jaggery. A staple in the coastal Konkan region of India, this dish is a perfect accompaniment to steamed rice, mooga ghushi, solkadhi, or chapati. It also pairs wonderfully with Karnataka-style Ragi Ujju Rotti and Dal Vangi for a nutritious, balanced meal.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: Konkan

Course: Side Dish

Diet: Vegetarian

Instructions

1. Preparing the Jackfruit:
   To start, ensure you have your hands and knife greased with some coconut oil. This step is crucial because raw jackfruit releases a sticky latex when cut, which can be difficult to remove. Greasing will prevent the sap from sticking to your hands and utensils.

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   • Keep a bowl of water mixed with a pinch of salt handy. This will be used to soak the cut jackfruit pieces and prevent discoloration.

   • Now, cut the jackfruit in half. Discard the tough outer skin and core. Slice the fruit into 1-inch pieces and immediately soak them in the salted water to preserve their color.

2. Cooking the Jackfruit:

   • Place the soaked jackfruit pieces into a pressure cooker with 1/4 cup of water. Secure the lid and cook for about 2 whistles. After cooking, turn off the heat and let the pressure release naturally.

   • Once the jackfruit is pressure-cooked, drain any excess water and set it aside. Gently shred the jackfruit pieces with your hands. The goal is to retain some chunkiness, not to mash the jackfruit completely. This texture will add to the dish’s mouthfeel.

3. Preparing the Coconut Masala:

   • In a small pan, heat the coconut oil over medium heat. Add the coriander seeds and white urad dal. Roast them lightly until they release a fragrant aroma. Be careful not to burn them; a gentle roast is enough to bring out their flavor.

   • Once roasted, transfer the seeds and dal into a blender. Add the grated coconut and tamarind paste. Blend everything into a coarse paste. You can adjust the consistency by adding a few drops of water if needed.

4. Cooking the Kadgi Chakko:

   • In a deep kadai (wok), heat the remaining coconut oil on medium heat. Once the oil is hot, add the mustard seeds. When the seeds start sputtering, add the curry leaves and fry for a few seconds until crisp.

   • Add the ground coconut masala to the pan and stir well. Follow by adding the shredded jackfruit. Stir everything together, ensuring the jackfruit is well-coated with the coconut masala.

   • Add salt to taste and the jaggery. Stir gently to incorporate the jaggery, allowing it to melt and mingle with the other ingredients.

   • If the mixture seems dry, sprinkle a little water and let it cook for 3-5 minutes until it becomes heated through and the coconut masala absorbs into the jackfruit, creating a dry, aromatic mixture. Stir occasionally to prevent sticking.

5. Finishing Touches:

   • Once the Kadgi Chakko reaches a dry consistency, and the flavors have melded together, turn off the heat.

6. Serving Suggestions:
   Serve the Konkani-style Kadgi Chakko as a flavorful side dish with steamed rice, mooga ghushi (a mung dal curry), solkadhi (a refreshing kokum-based drink), and chapati for a traditional Konkan meal.

   For a diabetic-friendly Indian meal, pair it with Karnataka-style ragi uji rotti (finger millet rotti), dal vangi (spiced brinjal dal), and mooli raita (radish yogurt salad) to create a wholesome, nutritious spread.

Tips for a Perfect Kadgi Chakko:

• Greasing hands and utensils before cutting raw jackfruit is key to avoiding the sticky latex that can be tough to wash off.
• If you don’t have a pressure cooker, you can cook the jackfruit pieces in a pot with enough water to cover them until they soften.
• Adjust the jaggery to suit your sweetness preference. If you like it sweeter, you can add a little more jaggery, but be cautious not to overpower the natural flavor of the jackfruit.

Nutritional Information (per serving):

This dish is not only flavorful but also packed with nutrients. The jackfruit is a great source of dietary fiber, while the coconut provides healthy fats, making it a nutritious addition to any meal.

Enjoy the rich, satisfying flavors of this traditional Konkani dish, perfect for any meal where you want to bring a taste of coastal India to your table!