Konkani Style Kadgi Chakko Recipe: Raw Jackfruit with Coconut
Konkani cuisine, celebrated for its earthy flavors and bold use of spices, brings us the delightful Kadgi Chakko Recipe, a classic side dish made from tender raw jackfruit. This traditional recipe, originating from the coastal Konkan region of Karnataka, showcases the unique texture of jackfruit paired with a freshly ground coconut masala. Whether served alongside steamed rice or chapati, Kadgi Chakko transforms simple ingredients into a flavorful feast. Here’s how you can recreate this beloved Konkani dish in your kitchen.
Recipe Overview
- Cuisine: Konkan
- Course: Side Dish
- Diet: Vegetarian
- Preparation Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients & Nutritional Information
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Jackfruit (Kathal) | 1 ½ cups, chopped |
| Coriander Seeds (Dhania) | 1 tablespoon |
| White Urad Dal (Split) | 2 teaspoons |
| Coconut Oil | 3 teaspoons |
| Fresh Coconut (grated) | ½ cup |
| Dry Red Chilies (roasted) | 4 |
| Tamarind Paste | ½ teaspoon or marble-sized |
| Jaggery | 2 tablespoons |
| Curry Leaves | A few |
| Mustard Seeds | 1 teaspoon |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Protein | 3 g |
| Carbohydrates | 23 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 200 mg |
Step-by-Step Instructions
Preparation
-
Cutting the Raw Jackfruit
- Begin by greasing your hands and knife with coconut oil to prevent the natural latex from sticking.
- Keep a bowl of salted water ready to soak the jackfruit pieces and prevent discoloration.
- Cut the jackfruit in half, remove the outer skin, and chop it into 1-inch cubes. Soak the cubes in the salted water.
-
-
Pressure Cooking the Jackfruit
- Place the jackfruit pieces in a pressure cooker with ¼ cup of water.
- Cook for 2 whistles on medium heat and allow the pressure to release naturally.
- Drain any excess water and gently shred the jackfruit. Keep the texture chunky rather than completely mashed.
Making the Coconut Masala
- In a small pan, heat 1 teaspoon of coconut oil over medium flame.
- Add the coriander seeds and white urad dal. Roast lightly until fragrant, taking care not to burn.
- Transfer the roasted spices to a blender. Add grated coconut, roasted red chilies, and tamarind paste.
- Blend into a coarse paste without adding water.
Tempering & Combining
- Heat the remaining coconut oil in a deep kadai (wok) over medium flame.
- Add mustard seeds and let them sputter. Toss in curry leaves and sauté until crisp.
- Stir in the prepared coconut masala paste and sauté for 2-3 minutes.
- Add the shredded jackfruit, salt, and jaggery. Mix gently to combine.
Cooking the Kadgi Chakko
- Sprinkle a few tablespoons of water over the mixture and cook on low flame.
- Stir occasionally and allow the masala to coat the jackfruit evenly.
- Cook until the dish is fairly dry, and the flavors are well incorporated.
Serving Suggestions
Kadgi Chakko pairs beautifully with both traditional Konkani meals and everyday Indian menus. Serve it alongside:
- Steamed Rice
- Solkadhi (Konkani coconut and kokum drink)
- Chapati
- Karnataka Style Ragi Ujju Rotti
For a complete diabetic-friendly meal, pair this dish with Dal Vangi and Mooli Raita.
Tips for Perfect Kadgi Chakko
- Always grease your hands and knife while handling raw jackfruit to avoid sticky residue from the sap.
- Ensure the coconut masala is coarsely ground to retain texture and flavor.
- Adjust jaggery and tamarind levels to balance the dish’s sweet and tangy notes.
Enjoy this flavorful Konkani-style Kadgi Chakko as a hearty and wholesome side dish, celebrating the rich culinary heritage of Karnataka’s Konkan coast!
