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
My Favorite Konkani Recipes:
- New: Making Tambdo Phovu – Red Flattened Rice, & earlier version
- Phova Dosa: Beaten Rice Crepes
- SurnoLi: Watermelon Rice Pancakes
- Shira: Cream of Wheat Pudding
- Kaapi: Way coffee should be enjoyed
- Duddali: Arrowroot Pudding
- Dill Idlis
Videos:
- Video: Making Puran Polis
- Video: Making Rava Dosa
- Video: Making Mysore Masala Dosa
- Video: Making Ganna Ras – Sugarcane Juice
Kumta related posts:
Marathoner, Professor, Author, Citizen Journalist, Fitness Nut, Foodie, Meera's father, Hindu, Scientist, Photographer.
My mouths already watering . . Missing amma made food… Trying it right away.. Thanks for recipe . 😊
This is such a delicacy; Must ask M to make it soon.
A
Great information 🙂
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
could u kindly send me the recipe of pineapple curry sweet sour & spicy.thanks
Hi Veena:
Thank you for stopping. I know the dish you are talking about, but I do not have the recipe for that.
I checked on Aayisrecipes.com and Shilpa has this pineapple curry. Check that out!
http://www.aayisrecipes.com/2006/09/27/coorg-pineapple-stewcurry/
Thank you and best wishes
Arun
Thank you Raaga:
Yes, Loved you post on the Kadgi and channa! Fabulous,
and thank you for stopping by.
🙂
Arun
this looks very interesting 🙂 I just posted kadgi this week
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.
🙂
Nice, this looks delicious!
but could we make this without coconut?