As in previous years, M got to make the delicious Kadgi Chakko. for Boston's Konkani Diwali gathering last weekend. M excels at it, and is one of my favorites.
Kadgi (a variant of the jackfruit), is a small round-ish fruit with a bumpy thick skin. Much like the jackfruit, but not as spiky. The meat inside is white, the seeds and rest are all edible. Chakko, is a typical coconut-based 'sukka' (dry) masala. The spices are delicate and don't cover-up the kadgi taste. Its gritty and fibery texture goes well with the basic rice and dhal. I like it with chapattis. Important to get the deep red color of the chakko. Keeping Kadgi Chakko in mind, during our recent visit to Kumta, we picked up a bag of “baedgi mirsang” red peppers – known for their bright color and delicate spice.
Making Kadgi Chakko
Ingredients & Procedure:
1. 3 cans of kadgi (will feed an average family of four; or 1 hungry guy and his wife!)
2. Freshly roast 15 red chillies (M uses 10 baedgi mirsang for their color and 5 of the garden variety spicy red peppers from here)
3. Separately, roast 1 tsp coriander seeds + ¼ tsp methi seeds
4. Blend: ½ cup grated coconut, roasted chillies, coriander and methi seeds. Add ½ tsp tamarind (not pulp) and ½ tsp jaggery/gur
5. Boil kadgi pieces separately and drain. Cut wedges in smaller pieces, if you prefer
6. Blend other ingredients finely.
7. (For PhaNNa/Tadka) Heat 1 tsp oil, throw in 1 tsp mustard seed. As it starts to sputter, add about 10 kari pattar (curry leaves). Take off the heat and mix with the blended masala.
8. Heat the blended masala on a low flame till it starts to simmer. Add salt to taste and kadgi pieces.
9. Mix well, taking care not to damage the kadgi pieces.
10. Heat till the water has evaporated, leaving a ‘sukka’ (dry) masala.
11. Leave aside for about 15 minutes for the spices to “soak in.” In the meantime, help clean the dishes!
12. It is considered polite to serve your guests first, and then serve yourself, one serving at a time!
Baedgi mirsang for sale at a market store in Kumta
[...] After a quick 'tour' of their operations, the overseer (foreman) in the accompanying pic insisted I try some of their jaggery! Yes, very delicious indeed! The gur has the consistency of solid fudge with a fine texture. It has a distintive taste making it ideal for sweetening indian desserts, such as payasam. A pinch of gur is also used to round-off the spice in many dishes, including the gujarati daal and the konkani delicacy – kadgi chakko. [...]
Nice, this looks delicious!
but could we make this without coconut?
sure, give it a try.
on man occasions, we can reduce the amount of coconut and replace witl oat bran. Works equally well – though a bit dry.