Raw Jackfruit Sukka/ Kadgi Sukke.

"Raw Jackfruit Sukka/ Kadgi Sukke" … here is a delicious dry masala curry that tastes awesome served with chapati/ dosa/ naan/ paratha/ poori/ chapati ... I tried this dish on a hunch of trying out something different and though it looks similar to amchi kadgi chakko it is a different flavorful dish with addition of onions and other spices .... try it, tastes wonderful ... Yummilicious ....

** Jackfruit be it Raw or Ripe is a fruit available all round India and almost each one has their own method of preparing the same. Both ripe and raw jackfruit gives awesome dishes when prepared as it is or with combination of other vegetables or fruits. We GSB Konkani Saraswats have some of our own traditional dishes with both raw and ripe jackfruit. Chakko a dry masala dish is the most famous dish, while the same is also added as an accompaniment with pulses and made into spicy curries. 

** As for ripe one’s that way too many fav. dishes that are traditional and prepared in season. Mulik, gharai, payasam, muddo are some of the most sought after dishes. Adaption of other dishes to my liking is one of my favorite passion. I love experimenting with dishes and trying out in different ways which have always given me fantastic results. This time I wanted a dry dish something other than chakko with kadgi/ raw jackfruit, so tried my own concoction with addition of  onions and a few other masalas. 

** Here is my own recipe for "Raw Jackfruit Sukka/ Kadgi Sukke" ... my style .... 

** Ingredients :

Raw Jackfruit/ Kadgi : 500 gms

Onion/ Piyavu/ Kanda : 2 large sized sliced thinly lengthwise.

Mustard Seeds/ Rai/ Sasam : 1 tsp

Haldi/ Turmeric Powder : ½ tsp

Red Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : 1 tblsp

Curry Leaves/ Kadipatta/ Karbevu : 12-15 fresh ones

Salt/ Namk/ Meeta : to taste

Coconut Oil/ Nriyal Tel/ Narlel Tela : 3 tblsp

** For Masala to be ground :

Coconut/ Soyi/ Nariyal : 1 cup freshly grated.

Green Chilies/ Tarni Mirsanga/ Hari Mirchi : 3-4

Ginger/ Adrak/ Alle' : 1 inch piece

Garlic/ Losun/ Lehsun/ Belluli : 10-12 large sized

Jeera/ Cumin Seeds : 1 tsp

Coriander/ Kothimbir/ Dhani : 1 tblsp

Methi/ Fenugreek Seeds : 1/8 tsp or a pinch.

Tamarind/ Chinchama/ Imly : small marble sized ball

** In my locality we get the raw jackfruit all cleaned and cut into huge chunks while purchasing. But if you don’t get it, just slice off the spiked skin portion of the jackfruit and the center pith and then cut them to pieces. See to it that you oil your hands and the knife as jackfruit is sticky and has a rubber like liquid oozing out while cutting the same. Cut them into pieces, wash well and put them in a pressure cooker pan with enough water to cook the same. Again see to it that you brush some oil on the inside of the pressure cooker to prevent the jackfruit from sticking to the base of the cooker pan.

** Pressure cook the jackfruit to one whistle only. It does not take much time in cooking and we don’t want it too mashed up. So plz. be careful while adding the water. About one cup is more than enough. Let the pressure drop on its own. Once able to open the lid, do so and allow to cool a little bit. Once it has cooled down a little bit with the help of a light weight mash them all over gently. Do not make them mushy, just crush a little bit to flaky texture. I have enclosed a picture for proper understanding.

** Grind all the items to be ground into a semi coarse paste. Do not grind to a very smooth paste. It should be a little bit on coarser side at the same time all the ingredients should have been well mixed. Do not add In more water. Just grind with little bit, only that much which is necessary. Keep this ready aside.

** In a thick bottomed kadai, add oil and bring to heat, add mustard seeds, when they start to crackle add curry leaves followed by turmeric powder and red chilly powder and fry for a second. Now add sliced onions and fry on medium heat till they turn translucent. Then add in the flaked cooked raw jackfruit and mix well. Add in the ground masala, salt to taste and mix well till well combined adding more water only if necessary.

** This is a dry masala dish, so add water accordingly. The masala should just about bind the jackfruit, that’s all. But if you find it difficult to mix, then you can add half a cup of water and mix well. Cover with a tight lid and let cook on slow fire for 7-10 mins. Keep mixing in between to avoid the masala getting stuck at the bottom. The masala should get cooked thoroughly and you should see bubbles appearing on surface. Remove and keep aside covered to rest for 15-20 mins for flavours to be infused well into the curry.

** "Raw Jackfruit Sukka/ Kadgi Sukke"  is done and ready to be served. This dish tastes best if served with Chapati/ roti/ paratha/ Naan though if desired you can serve it with dal- chawal too. We, GSB Konkani Saraswat always love serving with dalitoy (spiced tuvar dal) and sheetHa (rice) with a few accompaniments for meals and that is how I served it. However, in my home we always love to relish side dishes with dosa and I have fond memories of my father relishing it in similar way and I guess that is were I learned it from. So, I always make it a point reserve aside to be served for breakfast the following day. I served it with Urad-Rice-Rava Dosa next day for breakfast and it tasted simply awesome, try it, sure to be loved by one and all and please do give me a feedback.