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