Kadgi Chakko
A homestyle Goan dry curry made with tender raw jackfruit, coconut, and a gentle tempering of mustard and curry leaves. It is lightly spiced, softly sweet, and pairs beautifully with rice and dal in a simple everyday meal.
For 4 servings
- prep · ~20 min
Prep the jackfruit and coconut.
1.Peel and core the raw jackfruit, then cut it into medium cubes.2.Grease your knife and hands lightly with a little coconut oil if the jackfruit feels sticky.3.Grate the coconut and slit the green chilies.TIPOiling the knife helps with the jackfruit sap and makes prep much easier. - boil · ~15 min
Cook the jackfruit until just tender.
1.Add the jackfruit, water, turmeric powder, and salt to a pot.2.Bring to a boil over medium heat.3.Cover and cook until the jackfruit is tender but still holds its shape, about 12 to 15 minutes. - simmer · ~5 min
Add coconut and balance the flavors.
1.Add the grated coconut, green chilies, jaggery, and tamarind paste to the cooked jackfruit.2.Mix gently so the jackfruit pieces do not break too much.3.Cook uncovered for 4 to 5 minutes until the mixture turns lightly moist and semi-dry.TIPKeep this dish on the drier side; it should coat the jackfruit, not become a gravy. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add urad dal and cook until lightly golden.4.Add curry leaves and fry for a few seconds until fragrant.TIPDo not burn the urad dal; it should turn pale golden and nutty. - assemble · ~1 min
Finish the Kadgi Chakko.
Pour the hot tempering over the jackfruit mixture and mix well. Cook for 1 more minute so the flavors come together.
- serve
Serve hot or warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil the knife, board, and your palms before cutting raw jackfruit so the sticky sap does not cling.
- 2Cook the jackfruit only until a knife slips in with light resistance; overcooked pieces will mash when mixed.
- 3Add the grated coconut after the jackfruit is tender so it stays sweet and fluffy instead of turning greasy.
- 4Keep the pan uncovered in the final simmer to evaporate excess moisture and get the proper semi-dry Goan texture.
- 5Stir very gently after adding tamarind and jaggery so the cubes stay intact and do not shred.
- 6Pour the tempering over the dish while it is still sizzling hot for the best curry leaf and mustard aroma.
- 7This tastes even better after a short rest, once the jackfruit absorbs the coconut, tamarind, and chili flavors.
Adapt it for your goals.
Spicier
Add an extra slit green chili or a pinch more turmeric if you want a sharper, brighter heat without changing the dish's character.
no jaggeryNo-jaggery
Skip the jaggery for a less sweet version that lets the jackfruit and tamarind stand out more clearly.
pressure cookerPressure-cooker
Pressure-cook the jackfruit briefly for a faster weekday version, but avoid overcooking so the cubes still hold up in the dry curry.
moog dal side styleMoog-dal-side-style
Serve it mixed with plain moog dal and rice for a fuller everyday Goan meal with extra protein and softness.
Why this is on our healthy list.
Fiber-Rich Jackfruit Base
Raw jackfruit brings plant fiber, which helps make this simple dry curry satisfying and hearty.
Healthy Plant Fats
Fresh coconut and coconut oil add richness and help carry the flavor of curry leaves, mustard, and chili.
Gentle Spice Profile
With turmeric, green chili, curry leaves, and mustard seeds, the dish gets flavor from aromatics rather than heavy masalas.
Frequently asked questions
It should be tender enough to pierce easily with a knife but still firm enough to hold its cube shape when stirred.
