THE DANCE OF THE MUSTARD, THE AROMA OF THE COCONUT OIL WAFTING IN THE SLIGHTLY SMOKY KITCHEN, THE TANG OF THE TAMARIND, THE SUGAR, THE SPICE AND EVERYTHING NICE.... THE MEMORIES OF MOM'S KITCHEN WHERE I USED TO HANG AROUND TO QUENCH MY HUNGER; THE HOPE WAS TO GET THE FIRST TASTE OF ANYTHING MOM'S DISHES OUT BEFORE MY BROS OR SIS'. OH I MISS THOSE DAYS, BUT NOW I WANT TO RECREATE THAT MAGIC- TO REMIND MYSELF, TO LET THE WORLD KNOW ABOUT IT.
Sunday, 23 October 2011
JACK FRUIT/KADGI CHAKKO
In Kerala, one can find Jack fruit tree in every backyard of the houses. This fruit has rich sources of energy, minerals, vitamins....on the whole it is a healthy fruit. When it is tender it is used as a vegetable and we prepare so many things out of jack fruit.It has a very unique taste and the sweet smell is irresistible.... and liked by every one in my family. Here is a preparation of Jack fruit , in Konkani it is called KADGI...
WHAT YOU NEED:
TENDER JACK FRUIT
First clean and cut jack fruit in big cubes. Boil them in a cooker without adding water for 10 to 15 mins. (about 3 cups)
FOR THE MASALA:
Coconut 1/2 grated
Udad dal 1 tbsp
Tamarind size of a small lemon
Red chilly 9,10
Salt to taste
FOR THE SEASONING:
Mustard seeds 1 tsp
Fenugreek seeds 2 pinches
Curry leaves 1 sprig
KADGI CHAKKO WITH FRESH JACK FRUIT..
HOW TO MAKE:
CLOSE VIEW OF THE JACK CHAKKO....
Fry the red chilly in little oil and remove.
Fry udad dal in the same pan till it gets brown color.
Grind coconut, red chilly, fried udad dal, tamarind, salt..all together in a mixie, without adding water.
Then transfer this masala to a big vessel, mash the boiled jack fruit pieces.and mix thoroughly in the masala.
Heat 1 tbsp of oil in kadahi, put mustard seeds to it. When it splutters add fenugreek seeds and curry leaves
Transfer the Jack fruit mixture to kadahi and saute well for a few minutes., See that not to burn the kadahi or mixture...