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Coconut Based Preparations South Indian Cuisine

Kadge Chakko/Tender jackfruit Subzi Recipe

This tender jackfruit Subzi is a delicacy and a must in all Konkani households when in season. Non-vegetarians call it the vegetarian version of Mutton sukka. Extremely aromatic because of the seasoning of fenugreek seeds, it is a must try for all those who like tender jackfruit.

Ingredients :

  • Half kg raw jackruit
  • Half a coconut
  • 6 bedgi and 6 guntur chillies roasted
  • 2 tbsps coriander seeds
  • 1 tsp urad dal/black gram dal
  • 1 tbsp tamarind
  • Salt
  • 4 sprigs curry leaves
  • 4 tbsps coconut oil
  • 2 tsps mustard
  • 1 tsp urad dal/black gram dal
  • 1/2 tsp methi/ Fenugreek seeds.

Method :

Pressure cook the chopped tender jackfruit pieces and break them into very tiny pieces using fingers only. Please do not use a masher to mash them.
Roast the coriander and urad dal in a little coconut oil to a rich golden brown.
Grind the coconut, roasted red chillies, coriander seeds and urad dal along with the tamarind to a coarse paste.
Heat 4 tbsps coconut oil. Add mustard and after it crackles add the urad dal and methi. After they turn golden brown add the curry leaves. Pour the Masala, salt, the tender jackfruit pieces and roast on a low flame till all the water evaporates.

Note: I normally season the tender jackfruit pieces add the ground masala and then transfer it to the microwave for 10 minutes . It gets cooked evenly and all the water gets absorbed. Saves the task of keeping an eye on the preparation.
Best eaten drizzled with fresh coconut oil.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

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