Friday, April 26, 2013

Kadgi Chakko (Tender Jackfruit Curry)

 “Kadgi” is the Konkani word for tender Jackfruit. In Hindi, it is known as “Kathal”. This is a seasonal vegetable and generally found in the south and coastal regions of India. In southern India you will find Jackfruit trees in almost everybody’s backyard. This “Kadgi” is home grown (no – not in my balcony garden! but in our apartment premises) and hence this “Kadgi Chakko” had more value and tasted absolutely delicious!

We “Amchis” (Konkani speaking) simply adore our “Kadgis” and when it ripens, the fruit (Ponos) too. We prepare a variety of dishes from this wonderful vegetable. In fact, we relish this vegetable in any form of curry. But “Kadgi Chakko” comes on top of the list. This is a very traditional "Amchi" dish.  I used only half of this vegetable to prepare the “Chakko”.  The other half I used in "Mooga Ghashi" (Sprouted Gram and Kadgi curry) and an “Upkari”.  Cutting this vegetable is tedious, messy and takes time but eating it, is easy, quick and delicious – no problem at all!!

I must mention here, that my spouse helped me in cutting this “kadgi” and thus saved a lot of my time.

 Kadgi Chakko 29


Tender Jackfruit
Coconut gratings
1 cup
Roasted Dry red chilies
Coriander seeds
3 tsps
Black Gram Dhal/Udad Dal
2 tsps
1 marble size
Jaggery powder
2 tsps
As per taste
Seasoning Ingredients

5-6 tsps
1 tsp
Curry leaves
1 sprig

How to cut the “Kadgi” / Tender Jackfruit :

All set to be demolished
Cut into half

Cut into pieces - ready for steaming

Before you start cutting the vegetable, spread a lot of newspaper and keep a bottle of oil ready. We generally use coconut oil. You can use any oil of your choice.  Apply oil on your palms and the kitchen knife and wear an apron.  As soon as you cut the vegetable, it oozes a lot of gooey substance which is very sticky and can also stain your clothes. Hence, remove the gooey substance with newspaper taking care that your hands are well smeared with oil (you may have to do this frequently). Then remove the skin and the shaft inside. Then cut them into medium size pieces along with the seeds which are tender. Once this is done, you are ready for preparing the “Chakko” or curry.

Just for your info, the cutting of ripened jackfruit (Ponos) is also done in a somewhat similar fashion. I have already written about this in my earlier post. If interested, you may see it here.


  1. Cut the “Kadgi’ into medium size pieces and and pressure cook it for about 15 mins. You can also cook it in water in which case, do not throw away the excess water.
  2. Next roast coriander seeds and black gram dal /udad dal with a little oil till lightly browned and keep it aside.
  3. Now grind coconut gratings, roasted red chilies and the roasted black gram and coriander seeds with tamarind to a stiff coarse paste.
  4. Prepare seasoning in a pan with oil, mustard seeds and curry leaves.  As soon as the mustard seeds start spluttering, add the cooked pieces of tender jackfruit.
  5. Next add salt, jaggery and the ground masala and mix well. Sprinkle a little water if necessary. (If you have boiled the jackfruit pieces in water, then you can add the water at this stage). Let it simmer for a few minutes till all the masala has been incorporated.
  6. Remove from flame and serve hot.
Udad Dal and coriander seeds being roasted

Getting ready for grinding the masala

Coarsely ground masala
Seasoning with oil, mustard seeds and curry leaves

Cooked "Kadgi" pieces added to the seasoning

  Lastly - masala, salt and jaggery being added

Preparation time : 30-40 mins

Cooking time: 20 mins
Serves : 4-6 persons


  • I used only half the tender jackfruit for this recipe.
  • This is a semi-solid curry and goes well with Rice and dal or with chapattis.
  • Use of Red chilies can be altered as per taste.


  1. Hey Shobha!! This looks great and you have explained the recipe in great detail...Thanks for sharing...
    At my Auntie's place they had loads of Jackfruit trees, they are called Fanas there.

  2. Ages since I had this !! The flavour of coconut oil in this adds something special to this dish. I remember pounding the kadgi too, whether for this or for something else, I am not not able to recollect. Except for the outer thick skin, nothing from the jackfruit is ever wasted !

  3. Omg, jackfruit curry looks fabulous,never cooked till now with tender jackfruit,inviting curry definitely.

  4. Oh, I love this dish!! You have brought back so many good memories. My favourite item but guess what... I have no idea how to make it. Not sure if kadgi is available in A'bad, but definitely writing down this recipe for future. :).
    I love the way you are incorporating ragi and oats into your recipes.

  5. i still have to make jackfruit, surely try this one, thanks for stopping by,

  6. We do the same over here with jackfruit but sometimes its cooked with coconut for a Malay style dish. I adore typical curries like this you have shared and I know for sure the curry is so good. I have tasted curries with jackfruit and its a fabulous hit on my palates. Wish I had the chance to taste your version.

    Congrats! I became your 100th follower.

    1. Thanks Navneetham for the century mark and welcome!

  7. OMG! Droolworthy jack fruit dish. Excellent. Thanks for dropping by my space. Glad to be your 101st follower. Keep in touch.

    today's post:

  8. Nice and different dish.haven't tried making anything with jackfruit still..

  9. wow. I love jackfruit. I havent had a dish made of tender jackfruit before. I just love the aroma of this fruit. When I go to my mum's place, I guess the moment I enter the house that my dad's got jack fruit for me:-) the whole house will be smelling of jack fruit ;-) hehe


  10. Haven't tried anything with jackfruit, this curry looks delicious..

  11. Looks delicious Shobha.. Thanks for sharing :-)

  12. Mouthwatering dish...kadgi chakko is my fav. Thanks for visiting and following my have wonderful recipes here...glad to follow you.

  13. deliciously done curry looks wonderful