Tuesday, January 17, 2017

Kadgi Chakko / Raw Jackfruit Sukka - 2.


Kadgi Chakko / Raw Jackfruit Sukka …. This dish needs no introduction ….. A semi dry medium spicy curry that can be enjoyed both with Roti / Chapati or as an accompaniment to Dalitoy and Rice …. Yumz …..


Kadgi Chakko .. Bas naam hi kaafi hey … yeah …. The name is enough to make all Amchi Konkani Saraswat people to sit up .... take notice and go ... ga ga. A seasonal famous dish that is enjoyed by young and old alike. Tender Raw Jackfruit is used in the preparation of Chakko a semi dry curry / side dish that goes well with Dalitoy (Spiced Dal) and Rice. The Jackfruit should be a little bit tender. The inner seeds should be very tender and soft. It’s a joy to eat these small egg like looking seeds. In fact during childhood at the age of say 6 or so Mom says that I used to say “Kadgi Motto di makka” (Phrase in konkani) meaning give me the Jackfruit Egg. Chakko is a typical GSB dry curry served at almost all the function when in season. There are so many dishes prepared out of this throughout Indian and each community has their own specialty dishes of the same. I have already posted the recipe long back about twice once with the addition of hogplum. However, I am repeating the same once again here just coz. I got the pictures correct this time. 


Remove the outer spiked rough skin of raw jackfruit until you get a smooth surface. Always apply oil to your left hand and the knife by which you are going to cut jackfruit so that the rubbery liquid does not stick to the knife and hands. Use newspaper to wipe away the sticky milky rubber-ish liquid that will ooze out while you cut the jackfruit. However do not be disheartened if the knife gets sticky. Just heat it directly on the gas top and rub off with a tissue paper and you knife will come out clean. But please do be careful, and keep hands on the handle far away. Cut the jackfruit further into quarters lengthwise and remove the center thick white sticky portion. 












Be careful as to retain a fine length of piece as the jackfruit with seeds cling to this and if you chop off core completely the pieces will fall apart. Cut the jackfruit into 1 inch x 1 inch thick pieces. You should have about 4-5 cups of jackfruit pieces. Smear the inner walls of the cooker and lid also with some oil so that the jackfruit stickiness does not get stuck to the cooker and washing of the utensil become tough later on. Wash and put the jackfruit pieces into the cooker. Add water to about 1/3 level and pressure cook to 2 whistle back to back. Do not add excess water as the jackfruit will then overcook and you will get mashed jackfruit. Now let the pressure drop on its own. Remove the lid and drain the water. Mash the jackfruit roughly and keep it ready aside.













For preparing of the Masala: Heat a small pan with 1 tblsp of oil, when hot add 1 tblsp of urad dal and fry till slight colour changes, now add 2 tsp of coriander seeds and fry both till light brown, add in 4-5 spicy red chillies and fry for few minutes. Remove cool a bit and grind to a semi-fine paste with 1 heaped cup of fresh grated coconut and marble sized tamarind ball. Use the strained jackfruit cooked water to grind if available.(note that the ground paste should not be very fine nor very coarse).


To prepare the Chakko : Heat 2 tblsp of oil in a thick bottomed kadai, add in the ground masala and a small piece of jaggery (Jaggery is optional, you can add if you like, I do not add it as I prefer chakko on spicier side). Cook on low heat till bubbles appear. Add water if necessary to make it like a very thick gravy (It thickens out once you add in the jackfruit pieces so do not worry). 


When boiled add in the mashed raw jackfruit, salt and mix well. Cover the kadai and cook on low heat by mixing often so that it does not get burnt at the bottom for a good 15-20 minutes. The masala dries out and sticks to the jackfruit pieces well. Keep checking the water quantity so that the chakko does not become too dry nor too watery. 


For tempering: Heat 1 tsp of oil in a small pan, when hot add 1tsp of sasam(Rai), when it splutter add 8-10 curry leaves fry a bit and pour this hot seasoning over the curry and mix well. Serve chakko hot by pouring over it coconut oil while serving (Optional). Serve with Dalitoy and Rice or Chapati (Roti).


Note : You can add ¼ tsp of methi seeds too while frying urad dal and coriander seeds if you wish. Some people do add on methi seeds, I do not. Also you can add in a piece of jaggery too if you desire I do not add it as I do not relish this dish with a tinge of sweetness.


** You can check on the previous link for the Kadgi Chakko Recipe too , Please go through the link e given below …. 


** You can check on the previous link for the Kadgi Chakko Recipe too , Please go through the link e given below ….

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