Jackfruit grows in abundance in Mangalore and other tropical regions of India and South East Asia. The ripe fruit has a strong distinct aroma and the fruit is often sold by roadside vendors in India. The seeds of the ripe jackfruit (biccund in Konkani) is added to other dishes. The leaves are used to form baskets for delicious “Khotto” (steamed rice dumplings). Raw jackfruit is also considered a delicacy and the following Konkani staple is called “Kadge Chakko”. Being a tropical fruit, we have to settle for the canned variety which is sold in Indian stores.
- 2 Cans of Raw Green Jackfruit
- Grated coconut - 1 cup
- Roasted red chillies - 10
- Tamarind paste - 1/2 tsp
- Haldi (turmeric) powder - 1/2 tsp
- Coriander seeds - 1/2 tsp
- Urad Dal (split black lentils) - 1/2 tsp
- Hing (Asafoetida) - 1/4 tsp
- Salt to taste
- Oil - 1 tbsp
- Mustard seeds - 1 tsp
- Urad Dal - 1/2 tsp
- Curry leaves - 1 sprig
If you are using canned Jackfruit, drain and rinse the jackfruit, cut into bite size pieces and keep aside.
In very little oil, fry coriander seeds, urad dal and hing.
Blend the rest of the masala ingredients (except salt) with the fried coriander seeds, urad dal and hing to a fine paste. Add a little water if required while blending.
Heat oil in a flat bottomed pan, season with mustard seeds, urad dal and curry leaves.
Add the ground masala, fry for a couple of minutes.
Add the jackfruit pieces, salt to taste and a little water.
Mix well and cook till the water evaporates, approximately 8 - 10 minutes on medium heat.
Using the back of a spoon mash the mixture coarsely.
Serve hot with rice and Dal.
- Raw jackfruit as opposed to the canned ones will take longer to cook. Canned ones are usually pre-cooked and salted, so go easy on the salt when using the canned variety
- Byadgi red chillies will give the dish a rich red color. Byadgi chillies tend to be less spicy I tend to double the count when using Byadgi.
A Jackfruit tree at our friend’s house in Boca Raton, FL.