Kadge Chakko

When I had blogged about "Kirla Chakko", Purnima had mentioned about "Kadge Chakko". For some reason, I couldn't remember eating it in my grandma's kitchen. So I asked my mom who shared this delicacy. The recipe is exactly similar to Kirla chakko.

Kadge Chakko

Jackfruit Curry

Ingredients

• 1 can of raw jackfruit, chopped to make about 2 cups
• 1/2 tsp turmeric powder
• 1 sprig curry leaves, torn
• 1/2 cup water
• Salt to taste
• 1 tbsp jaggery

Grind to a coarse paste

• 3/4 cup fresh coconut
• 5 byadgi chilies *
• 1 tbsp coriander seeds *
• 1/8 tsp fenugreek seeds *
• 1 tsp urad daal *
• 1 1/2 tsp tamarind pulp
• (The ingredients with * must be roasted before grinding with coconut and tamarind)

Tempering

• 1 tsp coconut oil
• 1 curry leaves, torn
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida

Method
1. Add jackfruit pieces, curry leaves, turmeric powder and water in a saucepan. Bring to boil. Switch the gas to low and let it cook till soft. Add more water if needed.
2. Grind the masala by roasting the spices and chilies. Make a coarse paste adding a little water as needed.
3. Add the ground masala to the cooked jackfruit mixture.
4. Add salt and jaggery.
5. Let the mixture cook on a low flame till it becomes dry.
6. Heat a small saucepan. Add all the ingredients for tempering.
7. Add the sizzling oil to the curry. Switch off the gas and cover with the lid immediately.

Note -
1. Since we are not using fresh jackfruit, soak the canned jackfruit for 3-4 hours before using  to remove the "can" taste of the veggies.
2. Do not use ripe jackfruit for this recipe.
3. This curry should have a dry consistency. So do not add too much water.

Source:  Enjoy Indian Food