"Kadge Chakko Ambado ghalnu/ Raw Jackfruit Dry Masala Curry with Hogplum" ... chakko is a dish that needs no introduction to any amchi, this is a semi dry medium spicy side dish curry from GSB Konkani Saraswat Cuisine prepare by and large with tender raw jackfruit when in season ... I have already shared the simple kadgi chakko and this one is just a take off prepared with addition of ambado/ hogplum of the same curry ... though traditionally this dish is served with dalitoy and rice it tastes equally good with Roti/ Chapati/ Dosa ... Yummilicious ....
** Once again Kadgi Chakko but this time its with addition of ambado/ hogplum. I have often mentioned the craze for this dish among GSB Konkani Saraswats, a traditional seasonal dish that is enjoyed by both young and old alike. I have fond memories of relishing this dish in my maternal home often when it was in season as being a part of large family Amma always prepared this dish in bulk. The season falls somewhere between March to July and we would always have cousins dropping over as it collided with holidays. Though I prepare it often as we do get it easily in Mumbai all cleaned and ready to use, I still miss those days especially holidays when we enjoyed it the most.
** Tender raw jackfruit/ tarni kadgi (in konkani) is used in preparation of Chakko, the inner seeds of which should be very tender and soft. It’s a joy to eat these small white egg like looking seeds, so trying buying jackfruit with tender seeds. To bring in the tart taste to the dish you can add ambado (hogplum), bimbul (tree sorrel fruit) when in season or if available and if not just add tamarind while grinding the masala. At the beginning of monsoon ie around July hogplums are in season and kadgi too will be still available, so during this period they are prepared in combination which does taste wonderful. The rest of the recipe remains the same, however I am sharing it fully here for easy access.
** I often mention there are plenty of reasons for repeating a post despite the recipe being same. At times it may be a better click while most of the time it is the addition of different types of veggies in combination. Though the same can be re- edited and made into a single post, it really become tedious and impossible for adding on links etc. so I prefer sharing them separately and add a common link to all at the bottom of the recipe. This may be inconvenient for some for which I do apologize, however, many of my friends have appreciated this too and it does become convenient to me. Do browse through the other recipes and prepare in your own combination and enjoy with your family and friends.
** Here is my recipe for "Kadge Chakko Ambado ghalnu/ Raw Jackfruit Dry Masala Curry with Hogplum" .... my Amma's style ...
** Cleaning of kadgi/ jackfruit be it raw or ripe is always a mess and needs patience and some time and during childhood we never liked this job as it was sticky. However in Thane, where I live surprisingly I found to my relief that on purchasing they did clean it well and give us cutting it to large chunks. All we had to do was cut it with sharp knife into smaller pieces when using the same, truly thankful for this. But then for those of you who need to purchase it with the skin and all, I am sharing below the method and explain to the best of my ability, if still in confusion you can always check out some you tube demo.
** Remove the outer spiked rough skin of tarni kadgi/ tender 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.
** Cooking of raw jackfruit pieces : For this recipe I have used about 6-7 cups of cut jackfruit pieces as shown in the picture. Apply oil all round the inner surface of the pressure cooker, including the inner lid portion. This is a must step to follow to avoid the stickiness of jackfruit from being stuck to the cooker, which makes it that much more difficult and tough to be cleaned later on. Wash and add kadgi/ raw jackfruit pieces into the pressure cooker pan. Add in water, say to about 1/3 level of the ingredients. Do not add excess water as this is a semi dry curry and we need jackfruit to be perfectly crushed.
** Now pressure cook to 2 continuous whistles on medium heat. Remove and keep it aside to let the pressure in the cooker fall on its own. When able to open the lid say in a period of 10-15 minutes, do so and allow the heat to cool say for another 5 minutes. Remove the lid and drain the water if any, do not discard it, you can use it for grinding masala. Now with the help of a weight crush them slightly as shown in the picture. Prepare and keep this ready aside while we prepare the masala.
** For masala to be ground : Heat a small pan with 1 tblsp of oil (tel/ tela), add 1 tblsp of urad dal (black gram dal without skin) and fry till colour changes slightly, then add 2 tsp of coriander seeds (kothambari/ dhania) and continue frying together till light brown, add 4-5 kashmiri red chillies (kumte mirsanga/ byadgi mirchi) and further fry for a minute, say 1-2 minutes only. Remove and let cool a bit and then grind to a semi- fine paste with 1 heaped cup of freshly grated coconut (soyi/ nariyal). You can use the strained jackfruit cooked water for grinding the masala if available, which is what I do. (Remember to not grind the masala to a very fine paste, it should be slightly coarse).
** Note : As I am adding ambado/ hogplum I have not added tamarind (chainchama/ imly), in case you do not have it or is not available then you can add a small marble sized piece of tamarind while grinding the masala.
** Slice off the edge stem side of ambado/ hogplum and crush them with a heavy weight or stone, if the hogplum is tender then you can slice them into small pieces. I have crushed them as they were not tender. Keep them ready aside separately.
** Note : You can also brine (salt water preserve/ pickle) ambado/ hogplum which stays good for a few months and the same can be used in curries too. I have written an article with full details to which I am sharing link at the bottom of this recipe.
** For preparing the chakko curry : Heat 2 tblsp of oil (tel/ tela) 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).
** Note : You can add ¼ tsp of methi seeds while frying the urad dal and coriander seeds for the masala if desired as in some place this method of including methi is followed. However I do not add them as my Amma never added them and I just follow her recipe. Also addition of jaggery/ goda/ gud is also optional as mentioned above, in my home we do not like the sweet tinge so I do not, its individual choice.
** When the masala is thoroughly boiled add in the crushed and kept aside ambado/ hogplum to the curry, mix well and bring to a boil. Once it boils well, lower the heat, cover and cook until the hogplums are 80% done. Now add the cooked mashed raw jackfruit, salt (namak/ meeta) to taste and mix well. Cover and cook on low heat by stirring and mixing often to avoid it getting burnt or stuck to the bottom of the kadai. You should cook this well for say about 10-15 minutes. In between if you find that the masala is too dry, or if the jackfruit pieces are getting stuck to kadai, then add some water. Remember this is a dry curry so be careful with addition of water.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat 1 tsp of coconut oil (nariyal tel/ narlel tela) in a small pan, add 1 tsp of mustard seeds (sasam/ rai), when it begins to crackle add 8-10 fresh curry leaves (kadipatta/ karbevu) and fry a bit. Now pour this hot seasoning over the cooking curry and mix well. Cook for 2 minutes, remove from fire and keep it aside covered and let rest for about 10-15 minutes. This helps the flavors to get well infused into the curry and make it that much more tastier.
** Kadge Chakko Ambado ghalnu/ Raw Jackfruit Dry Masala Curry with Hogplum" is done and ready to be served. Traditionally it is served hot topped with a tsp of coconut oil, but you may serve it as it is too, which is what I do, as I try avoiding too much oil. Tastes best served as side dish with Dalitoy (spiced tuvar dal) and sheetHa (steamed rice) along with a papad, pickle or any other upkari/ bhaji during meals which is what most of us from southern parts of India especially Mangalore do.
** If you are not a rice eater or avoid it for any personal reason, you can just serve it with roti/ chapati and it tastes equally good with the same. Do keep the curry slightly thicker in texture if serving with roti for better taste. Try out this simple yet tasty side dish when tender kadgi/ raw jackfruit and ambado/ hogplum is in season and enjoy with your family and friends, I am sure it will be loved by all. This is a medium spicy side dish and it tastes best that way, so avoid adding on more spices to this curry.
** There are many more "Chakko" and other recipes shared in the Blog, which you can browse through in leisure and try them out too. They are all tried and tested in my own kitchen and taste excellent. Remember home cooked food is one the best gift you can give to your family for a healthy lifestyle.
** For “Mitta ghallele Ambado/ Brined Hogplum” method, Please check out the link given below …
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