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Konkani Delicacy: Kadgi Chakko (Spicy Breadfruit)

Pics of Kadgi Chacko, a konkani delicacy by Arun Shanbhag
Kadgi Chakko is one of M’s signature dishes. At gatherings, she is always asked to make this and relishes the opportunity. Its one of my favorites too.

Kadgi (a variant of the jackfruit), is a small round-ish fruit with a bumpy thick skin. Much like the jackfruit, but not as spiky. The meat inside is white, the seeds and rest are all edible. Chakko, is a typical coconut-based 'sukka' (dry) masala. The spices are delicate and don't cover-up the kadgi taste. Its gritty and fibery texture goes well with the basic rice and dali-toy. I like it with chapattis. Important to get the deep red color of the chakko. Keeping Kadgi Chakko in mind, during our recent visit to Kumta, we picked up a bag of “baedgi mirsang” red peppers – known for their bright color and delicate spice.


Making Kadgi Chakko

Ingredients & Method:

  • 3 cans of kadgi (will feed an average family of four; or 1 hungry guy and his wife!)
  • Freshly roast 15 red chillies (M uses 10 baedgi mirsang for their color and 5 of the garden variety spicy red peppers from here)
  • Separately, roast 1 tsp coriander seeds + ¼ tsp methi seeds
  • Blend: ½ cup soyi (grated coconut), roasted chillies, coriander and methi seeds. Add ½ tsp tamarind (not pulp) and ½ tsp jaggery/gur
  • Boil kadgi pieces separately and drain. Cut larger wedges in smaller pieces
  • Blend other ingredients finely.
  • (For PhaNNa/Tadka) Heat 1 tsp oil, throw in 1 tsp mustard seed. As it starts to sputter, add about 10 kari pattar (curry leaves). Take off the heat and mix with the blended masala.
  • Heat the blended masala on a low flame till it starts to simmer. Add salt to taste and kadgi pieces.
  • Mix well gently, taking care not to damage the kadgi pieces.
  • Keep on low heat till the water has evaporated, leaving a ‘sukka’ (dry) masala.
  • Leave aside for about 15 minutes for the spices to “soak in.” In the meantime, help clean the dishes!
  • It is considered polite to serve your guests first, and then serve yourself, one serving at a time!

Baedgi mirsang for sale at a market store in Kumta
Pics of Baedgi Mirsaang from Kumta, a konkani specialty by Arun Shanbhag


My Favorite Konkani Recipes:

Videos:

Kumta related posts:

  • Kumta: Jewel of the Konkan
  • Kumta: Field of Dreams
  • Kumta: Main Street
  • Kumta: Girls Making Papad & Part-2
  • Kumta: School Kids
  • Comments

    1. My mouths already watering . . Missing amma made food… Trying it right away.. Thanks for recipe . 😊

    2. Cheryl Wolvin says:

      Great information 🙂

    3. Thank you so much for this recipe Sir.was pretty simple and easy to make 🙂 Even though my 1st attempt at making this became a little with gravy instead of dry, but it was tasty and delicious 😀 😀 I am studying in Chicago and away from my family so thanks again! I am very excited and proud of the fact that I made it 🙂

      • Meghna, Awesome that you ventured into this recipe.
        It is a delicate taste and even most veterans don’t attempt. So all the more kudos for your effort.
        btw, I studied in Chicago too, at Rush Medical. Great City.

        Best Wishes to you,
        Arun

    4. veena pai says:

      could u kindly send me the recipe of pineapple curry sweet sour & spicy.thanks

    5. Thank you Raaga:
      Yes, Loved you post on the Kadgi and channa! Fabulous,
      and thank you for stopping by.
      🙂
      Arun

    6. this looks very interesting 🙂 I just posted kadgi this week

    7. sure, give it a try.
      on many occasions, we can reduce the amount of coconut and replace with oat bran. Works equally well – though a bit dry.
      🙂

    8. denice_menace says:

      Nice, this looks delicious!

      but could we make this without coconut?

    Trackbacks

    1. […] smaller blocks which we use in making tambdo phovu, my favorite dill idlis and the konkani delicacy Kadgi Chakko. I also use it in my Kaapi (indian coffee). It is primary base and bonding ingredient in the […]

    2. […] You may like another of my Konkani Favorites: Kadgi Chacko! […]

    3. […] Shilpa has a slightly different, but equally delicious recipe for the red phovu. You may like another of my Konkani Favorites: Kadgi Chacko! […]

    4. […] After a quick 'tour' of their operations, the overseer (foreman) in the accompanying pic insisted I try some of their jaggery! Yes, very delicious indeed! The gur has the consistency of solid fudge with a fine texture. It has a distintive taste making it ideal for sweetening indian desserts, such as payasam. A pinch of gur is also used to round-off the spice in many dishes, including the gujarati daal and the konkani delicacy – kadgi chakko. […]

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