Kadgi Chakko
A delightful Goan specialty made from tender raw jackfruit simmered in a fragrant, freshly ground coconut masala. This semi-dry curry balances sweet, sour, and spicy notes, making it a perfect side dish for rice and dal.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Prepare and Cook Jackfruit
- b.Apply a little oil to your hands and knife to prevent the jackfruit's sticky sap from sticking. Peel the green skin, remove the hard central core, and cut the jackfruit into 1-inch cubes.
- c.In a pressure cooker, combine the jackfruit cubes, soaked and drained chana dal, 1 cup of water, and 1/2 tsp of salt.
- d.Pressure cook on medium heat for 2-3 whistles (approx. 10-12 minutes), or until the jackfruit is tender but still holds its shape. Let the pressure release naturally. Drain any excess water and set aside.
- 2
Step 2
- a.Grind the Coconut Masala
- b.While the jackfruit cooks, prepare the masala. In a blender jar, combine the grated coconut, soaked dried red chillies, coriander seeds, cumin seeds, and turmeric powder.
- c.Squeeze the soaked tamarind to extract its pulp and add it to the blender along with its water.
- d.Add about 1/2 cup of fresh water and grind to a thick, slightly coarse paste. The consistency should be like a thick chutney.
- 3
Step 3
- a.Sauté Masala and Combine
- b.Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter completely.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft and translucent.
- d.Add the ground coconut masala paste to the pan. Sauté for 4-5 minutes, stirring frequently, until the raw aroma disappears and the masala starts to release oil at the edges.
- e.Gently add the cooked jackfruit and chana dal to the pan. Mix carefully to coat the pieces with the masala without mashing them.
- 4
Step 4
- a.Simmer and Finish
- b.Stir in the grated jaggery, Goan garam masala, and the remaining 3/4 tsp of salt. Mix well.
- c.If the mixture appears too dry, add a splash of hot water to reach a semi-dry consistency.
- d.Cover the pan and simmer on low heat for 8-10 minutes, allowing the jackfruit to absorb the flavors of the masala.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Oiling your hands and knife is crucial to prevent the jackfruit's sticky sap from sticking.
- 2Do not overcook the jackfruit; it should be tender enough to be pierced with a fork but still retain its shape.
- 3For a deeper flavor, lightly dry roast the coriander seeds, cumin seeds, and red chillies before grinding.
- 4Using fresh coconut provides the best authentic flavor, but frozen (thawed) coconut is a good alternative.
- 5Adjust the jaggery and tamarind to your personal preference for a perfect sweet and sour balance.
- 6Canned raw jackfruit in brine can be used as a time-saving alternative. Rinse it thoroughly before use and reduce the pressure cooking time to just 1 whistle.
Adapt it for your goals.
Protein Boost
Add 1/4 cup of soaked black-eyed peas (alsande) along with the chana dal for extra texture and protein.
Spicier VersionSpicier Version
Add 1-2 fresh green chillies while grinding the coconut masala for an extra kick of heat.
Creamier TextureCreamier Texture
Use 1/4 cup of thick coconut milk instead of water in the final simmering step for a richer, creamier finish.
No Onion VersionNo Onion Version
For a Sattvic or Jain-friendly version, you can skip the onion. The dish will still be flavorful due to the robust masala.
Why this is on our healthy list.
Rich in Dietary Fiber
Both raw jackfruit and chana dal are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good Source of Plant-Based Protein
The inclusion of chana dal (split chickpeas) provides a significant amount of plant-based protein, essential for muscle repair and overall body function.
Contains Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Packed with Antioxidants
Spices like turmeric, coriander, and cumin are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
One serving of Kadgi Chakko (approximately 1 cup or 260g) contains around 330-350 calories, depending on the amount of coconut and oil used.