Kadgi Ghashi
A homestyle Mangalorean curry where tender raw jackfruit is cooked in a spiced coconut paste and finished with a fragrant tempering. It is mildly hot, earthy, and especially good with rice on a simple coastal meal plate.
For 4 servings
- prep · ~15 min
Prepare the jackfruit.
1.Oil your knife and hands lightly if needed, then peel the raw jackfruit.2.Remove the core and cut the flesh into medium cubes.3.Rinse the pieces well and keep them ready.TIPRaw jackfruit can be sticky, so a little oil on your knife makes cutting much easier. - boil · ~15 min
Cook the jackfruit until tender.
Add the jackfruit to a pot with 1.5 cups water, turmeric powder, and half the salt. Cover and cook until the pieces are tender but still hold their shape.
- mix · ~5 min
Grind the masala paste.
1.Add grated coconut, dried red chili, coriander seeds, cumin seeds, and tamarind paste to a blender.2.Pour in 1 cup water.3.Grind to a smooth, thick paste.TIPUse just enough water to move the blades so the curry stays full-bodied and not watery. - simmer · ~10 min
Simmer the curry.
Add the ground paste to the cooked jackfruit along with the remaining water and salt. Mix well and simmer gently for 8 to 10 minutes, stirring now and then, until the flavors come together and the gravy thickens slightly.
- temper · ~1 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 curry leaves and fry for a few seconds until fragrant.TIPKeep the heat medium so the mustard seeds crackle without burning the curry leaves. - assemble · ~2 min
Finish the Kadgi Ghashi.
Pour the hot tempering over the simmering curry and mix once. Let it sit for 2 minutes before serving so the flavor settles into the gravy.
- serve
Serve hot with rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Oil your knife, board, and hands before cutting raw jackfruit to prevent sticky sap from making prep messy.
- 2Cook the jackfruit only until tender; overcooking will make the cubes break down when the masala is simmered.
- 3Grind the coconut masala with minimal water so the ghashi stays thick, rich, and not diluted.
- 4Simmer on low after adding the coconut paste; a hard boil can cause the gravy to split or catch at the bottom.
- 5Temper the mustard seeds fully before adding curry leaves so the final topping tastes nutty, not raw.
- 6Let the curry rest for a few minutes after tempering; the jackfruit absorbs the masala and tastes better.
- 7This curry often tastes even fuller the next day, so it is a good make-ahead dish for rice meals.
Adapt it for your goals.
Spicier
Increase the dried red chilies or use a hotter variety if you want a sharper, more assertive ghashi with rice.
no onion no garlicNo-onion-no-garlic
This version already suits cooks avoiding onion and garlic while still delivering full flavor from coconut, tamarind, and tempering.
thicker gravyThicker-gravy
Use slightly less water while grinding and simmering for a denser curry that clings well to rice.
vegetable swapVegetable-swap
Use the same masala and tempering with yam or ash gourd when raw jackfruit is unavailable.
Why this is on our healthy list.
Fiber-Rich Main Ingredient
Raw jackfruit adds satisfying bulk and fiber, making this curry filling and well suited to a simple rice-based meal.
Plant-Based Fats from Coconut
Fresh coconut gives richness and energy while also helping carry the spices and keep the curry satisfying.
Spice-Forward Without Heavy Dairy
Flavor comes from chilies, coriander, cumin, tamarind, and tempering rather than cream or butter.
Frequently asked questions
Yes. Thaw if needed, rinse well, and cook just until tender since frozen jackfruit can soften faster than fresh.
