“Raw Jackfruit (Kadgi) Dry Masala/ Gujje Palya” … A delicious dry masala curry from the southern part of India that tastes awesome served as side dish with Dal/ Rasam and Rice or Chapati/ Roti … Yummilicious …
** It’s the season of raw jackfruit and they are available in plenty now. We GSB Konkani Saraswats prepare many dishes using this raw jackffruit when in season be it adding along with pulses to curries or preparing dish exclusive or with addition of other dishes curry. The most sought after dish is always kadgi chakko/ raw jackfruit dry masala, a traditional dish from community cousine loved by almost all Amchies.
** The credit for this recipe goes to my friend Shrikripa who has a blog of her own by the name "shrikripa. in" were in she has shared excellent traditional dishes, do check out her blog for the same. Thanks ShriKripa we loved it, I just tweaked it a little bit and added on equal amount of chilly powder and Pathare Prabhu Masala Powder (the recipe of which is shared in the blog) and it tasted wonderful.
** When my friend ShriKripa posted a dish using tender raw jackfruit, a dish from Kannada Brahmin Community, it appealed a lot to me and I wanted to try it out immediately. Luckily, I also had very tender raw jackfruit ready at home, the seeds of which were very small and perfect to try out this dish, well there was no looking back, so tried it out making the few changes and here it is all done and ready to be savored.
** As I often mentioned before I am lucky that in Thane were I live we get raw jackfruit all cleaned and cut into large chunks which I must say is like a boon as cleaning the jackfruit and cutting etc. is a tedious, sticky- messy business which I really don't lime. The dish has close resemblance in texture to kadgi chakko a traditional dish from GSB Konkani Saraswat Cuisne. Do try out and enjoy this dish, tastes yumz.
** Here is my recipe for “Raw Jackfruit (Kadgi) Dry Masala/ Gujje Palya” ... my style ...
** Ingredients :
Raw Jackfruit/ Kadgi/ Gujje/ Kacha phanas : 400- 500 gms.
Red Chilly Powder/ Mirsange Pitti/ Menasina Hudi/ Mirchi Tikkat : 1 tsp
Turmeric/ Haldi Powder : ½ tsp
Jaggery/ Goda/ Gud : 1tblsp grated
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Salt/ Namk/ Meeta/ Uppu : to Taste
** Masala to be Ground to a semi coarse paste :
Coconut/ Soyi/ Nariyal : ¾- 1 cup
* Pathare Prabhu Masala Powder : 1 tsp
Red Kashmiri Chilly Powder Mirsange Pitti/ Menasina Hudi/ Mirchi Tikkat : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Tamarind/ Chinchama/ Imly : one small marble piece.
* Note : I have given the link to the "Pathare Prabhu Masala Powder" at the bottom of the Recipe, do try out that aromatic masala powder.
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Urad Dal/ Black Gram Dal without skin : ½ tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Dry Red Chilly/ Sukki Mirsanga/ Sookhi Mirchi : 1-2
Curry Leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
** Note : I have used coconut oil as per the recipe requirement. You can use any edible oil of your choice. Having said this, if you have coconut oil at home, do use the same, it gives a lovely aroma to the dish. We South Indians always add coconut oil for tempering particularly for kadgi/ raw jackfruit dishes.
** Cut the raw jackfruit into small pieces and rinse it well. Put it in a pressure cooker pan along with a cup of water. Add haldi, chilly powder, mix well and pressure cook on medium heat to one whistle. Remove and keep it aside for the pressure to fall on its own and then open the lid and allow to cool for a few minutes.
** Note : I have written in detail about cutting of raw jackfruit and how to cook it in pressure cooker etc. before in this Blog for Kadgi Chakko recipe. I will not repeat it again here, but will share the link at the bottom of the recipe. Do check out the link for procedure steps and pictures or you can check out any You Tube for the same.
** Add the cooked raw jackfruit in a thick bottomed kadai. Now with the help of the back of a rounded ladle or a veggie masher slightly crush the cooked raw jackfruit pieces to separate the segments. It easily does get crushed. Do not make it too mushy. We need the segments separated not ground, check out the picture collage.
** Masala to be Ground to a semi coarse paste : In a mixer grinder add coconut, Pathare Prabhu Masala Powder, chilly powder, Jeera, tamarind and grind all together to a semi coarse textured masala with just a little bit of water. You can use the raw jackfruit cooked water if there is excess while grinding the masala. Do not add much water, the masala should be a little bit thick and not runny.
** Add the ground masala along with salt to taste and jaggery to the cooked and mashed raw jackfruit in kadai and mix well. Add in a the curry leaves and the coconut oil too, mix lightly and keep on medium flame and allow it to get cooked. Once it is hot enough lower the heat and keep it on minimum, covered with a tight lid and cook till well done. Sprinkle some water only if necessary ie if you find the curry getting burnt at the bottom. Also carefully keep mixing the curry frequently for evenly getting cooked.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat the coconut oil, when hot add in the urad dal, when it changes slightly in colour add in the mustard seed, when it begins to splutter, add in the red chilly cut into bits and the curry leaves. Stir well and pour it over the cooked raw jackfruit masala and cover with the lid. Allow the curry to settle down for about 20-30 minutes for the flavors to seep in.
** “Raw Jackfruit (Kadgi) Dry Masala/ Gujje Palya” is done and ready to be served. Goes very well served as a side dish with Dalitoy (Spiced Tuvar Dal) and Rice. You can have it with roti or paratha too. Enjoy this dish with your family and friends, I am sure they will like it. For GSB Konkani Saraswat friends, I would like to tell also that, do try out variations in routine dishes, a little bit of change now and then is good for all.
** Do check out on the link given below for the procedure of cutting and cooking of raw jackruit with steps and pictures ….
** Do check out the link given below for the Pathare Prabhu Masala Powder, If you want to try out the same. It does add in lovely taste to dishes. If you do not want to, do not worry just add in the same amount of chilly powder while grinding to the masala.
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