Kadgi Chakko

After the kadgi Adgai, it’s time for kadgi chakko like I promised in my earlier post. Kadgi chakko is a Konkani side dish just like sukka masala or any other dry dish. It is often served along with rice and daal (daali toy).

Let’s get started with the ingredients for this dish:


  • One small jackfruit.
  • Half coconut (grated).
  • Fried red chillies – 15.
  • Lemon sized tamarind.
  • Small piece of jaggery.
  • White lentil (Urad daal) – 1 tsp.
  • Coriander – 3 tsp.
  • Coconut oil – 1 tbsp.
  • Mustard seeds – 1 tsp.
  • Few curry leaves.
  • Salt to taste.


  1. Clean and cut the jackfruit in to medium sized pieces. (As I have already mentioned in my previous post you should apply oil to your hands or else the sticky latex will be hard to wash.)
  1. Take 2 glasses of water and cook the jackfruit pieces till they become tender. Separate the pieces and water and keep aside.
  2. Now it’s time to prepare the masala. Put the grated coconut, tamarind and fried chillies in a grinder and grind them dry (don’t put water) into thick paste. We are not done yet, so don’t remove the masala out from the grinder.
  3. Take a pan, put half tsp. of coconut oil and heat it. Put Urad daal and coriander into the pan and roast them. Now empty the pan into the grinder and grind again. Just keep in mind you don’t have to make a fine paste of the masala; otherwise it will ruin the texture of the recipe.
  4. Now take the boiled jackfruit in a vessel and mash (again you have to be careful, don’t mash it to fine pulp. We want the rough dry texture).
  5. Now add the masala into the mashed jackfruit pieces and mix them thoroughly.
  6. Take a pan and put the remaining coconut oil in it. Put Mustard seeds and curry leaves in it. As usual wait till the mustard seeds start spluttering, now add the jackfruit and masala mixture in the pan.
  7. Now remember we have kept aside the water which we have used to cook the jackfruit. Take that water and put it in the pan. Put jaggery and salt to taste. Cook till the water evaporates completely.
  8. Now the dish is ready to be served along with daal and rice.

Note – We can also prepare lady’s fingers (Okra) recipe with the same method and ingredients except that we don’t boil the lady’s fingers we fry them in oil before adding the masala.

I am sure you will enjoy this dish. Please email me and tell me about your experience cooking this recipe.

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