- 8" long Raw Jack-fruit (kadgi) , outer thick skin peeled and cubed.
- Coconut scrapings : 1 cup (250 ml cup)
- Red chillies : 6 no.s
- SeedlessTamarind : Lime sized, soak
- Urad dhal : 2 tsps
- Oil , mustard and karbev (curry) leaves for seasoning . Salt to taste.
Cook the kadgi pieces in very little water in a cooker for 1 whistle. When cooled, drain the water and keep for use later. Now crush the kadgi pieces lightly with a pestle.
In a small pan (panna dhavlo or panna kayili) add 1/2 tsp oil and fry the urad dhal and chillies till golden brown.
Grind in a mixie coconut scrapings, tamarind pulp and chillies to a medium coarse paste with less than 1/2 cupwater used for boiling the kadgi pieces. Add the roasted urad dhal now in the mixie and run it only for 15 seconds. This way the flavour of roasted urad dhal is preserved.
Now take a bigger kadai (pan), pour the oil, when it is hot add mustard seeds and when it splutters, add curry leaves. Now add the cooked kadgi pieces and mix well.Then add the coarsely ground masala and salt. Mix well and cover and cook for 10 minutes taking care to stir it now and then. The curry should be dry.This is a typical side dish in a Mangalorean Konkani meal.
If you replace urad dhal with a one tablespoon of coriander seeds, then this curry becomes "chakko".