Watch Short video of making Kadgi Chakko or Raw Jackfruit stirfry

Jackfruit and Mangoes rule the fruit shops during summer and people use jackfruit in every possible way. Both ripen and raw jackfruit are used in a variety of ways to prepare tasty mind blowing dishes. Kadgi Chakko or Raw jackfruit stirfry is one of the authentic Konkani dishs which is prepared majorly in South Canara and Udupi (Coastal Karnataka). In this dish raw jackfruit is partially cooked in cooker and then is mixed with spicy dry masala. This vegan dish is a good combination with rice at lunch.

Author’s note on making Kadgi Chakko:

It is always a special feeling to post Konkani recipes on my website. So here is one more Konkani dish for you all. Kadgi chakko is not so famous at my native (North Canara). The first time I came to know about this dish is after my marriage. After taking suggestions from many people finally I prepared this dish and the moment I did it, I fell in love with this dish. It came out so nice that I got compelled to make this recipe and post it here.

Few suggestions I would like to give is, take raw and tender jackfruit, the more tender it is, more tastier this recipe will turn to. And the difficult part I faced is to peel off the skin of jackfruit. You need to grease your hands with plenty of oil before cutting the jackfruit. Otherwise it’s so jittery and the wax will stick to your hand. Then smash the jackfruit (do not Grind) and pre cook it in cooker. Rest everything is easy. Just follow the instructions given below.

So try this recipe once and hope you too will like it. Let me know the feedback too. Write you feedback in the comment section. You may also like my other konkani recipes “Sanna Polo” “Kolambo” and “Biscuit Rotti” as well. Wish you all a happy cooking. Cook well and Eat well.

With Love,

Sneha Rithesh Kamath.

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Kadgi Chakko | Raw Jackfruit Stirfry

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Prep Time 20

Cook Time 30

Total Time 50

Course Lunch, Main Course Dish

Cuisine Indian, South Indian

Servings 6 people

Ingredients

1 (small sized) Raw Jackfruit
200g (2 cups) Grated coconut
13-15 (pieces) Kashmiri red chili
35g (3 tsp) Coriander seeds
25g (2 tsp) Urad Dal Black gram lentils
6g (1/2 tsp) Fenugreek seeds
20g Jaggery Beetle nut sized
20g Tamarind Beetle nut sized
5-6 tsp Cooking Oil
10g (1 tsp) Mustard Seeds
10-12 (leaves) Curry Leaves
Salt as per taste

Instructions

Take a small tender jackfruit. Peel of the skin and remove the middle limb. Cook it in cooker with little water and salt upto a whistle. Then smash it as shown and keep it ready.
Put 2 tsp oil in a pan and roast 10-12 Kashmiri red chilies in it and keep it aside.
Now add 2 more tsp of cooking oil in the same pan and roast 3 tsp coriander seeds and 2 tsp urad dal (Black gram lentils). Roast chilies and dal separately as their time of roast is different. Do not discard the remaining oil. You can use it in later steps.
Now take a mixer jar and put 2 cups (200g approx) of grated coconut
Put the roast red chilies in it and add a little water. Remember we need very thick masala so do not add too much of water.
Make a semi paste. Do not make fine paste.
Now add the roast mixture of coriander seeds and urad dal, to it add beetle nut sized tamarind
Crush a beetle nut sized jaggary into small pieces and add to the same mixture. You can add jaggery later while cooking too.
Add half tsp fenugreek seeds. This helps in digestion. Add a little water if required
Grind to form a thick coarse paste. The masala is now ready.
Now heat 3 tsp cooking oil in a pan, add 1 tsp mustard seeds and 2-3 Kashmiri red chilli cut into small pieces and let the mustard seeds splutter.
Now add 10-12 curry leaves and roast a little
Put the cooked raw jackfruit into the pan and mix it well.
Now add the ground masala and mix it evenly
Add a little water if the mixture is very thick or else not required. You can use the water which was used to cook the jackfruit in the beginning.
Add salt as per taste
Now close the lid and cook on a medium flame for 3 to 5 minutes.
Finally open the lid and stir the contents till the excess water evaporates and you get thick dry mixture.
That's all, transfer it to serving bowl and enjoy hot spicy and tasty Kadgi Chakko.