KADGI UPKARI
A DELICIOUS TENDER OR YOUNG JACKFRUIT SIDE DISH
Kadgi upkari of tender
jackfruit
Kadgi upkari of young
jackfruit
Ingredients:
1) Tender
jackfruit or young jackfruit pieces (devoid of peel and core – for tips on
cutting up tender/young jackfruit, see my kadgi talaasan recipe) – 750 gm.
2) Mustard
seeds – ½ teaspoon
3) Dry hot red
chilies – 7 Nos.
4) Coconut oil
– 1 tablespoon
5) Salt – 1
teaspoon
To Cook:
If you are using tender jackfruit, chop to finer pieces but
if you are using a bit more mature young jackfruit in which seeds have started
forming, chop to larger pieces (see the two pictures). Wash and drain the
pieces. Break each red chili into 2 or 3 pieces and set aside.
Set a wide cast iron wok on high heat. Pour in the coconut
oil and throw in the mustard seeds. As soon as the mustard seeds are about to
finish popping, throw in the broken red chilies. Stir once and chuck in the
jackfruit bits. Pour in enough water to submerge the pieces. Tip in the salt
and cover with a lid.
Once it boils nicely, turn down the heat. Stir occasionally.
If you wish to eat iron-rich kadgi
upkari, remember to keep a flat, soft iron ladle in the wok throughout the
cooking process.
Half an hour after it first started to boil, check to see if
the jackfruit pieces are cooked by pressing them with the sharp edge of the
ladle. If the ladle cuts through the pieces easily, it means that the jackfruit
is cooked. If not, keep covered, stirring occasionally. The cooking time may
vary depending on the variety and softness of the jackfruit.
Once cooked, remove the lid, turn up the heat and stir
allowing the excess water to evaporate. In the meantime, taste and add more
salt if required. Once all the water has vaporized, your delicious kadgi upkari is ready to serve.
You can enjoy it by itself or as a side dish to rice,
porridge or cherupayar kanji. The kadgi upkari, which is so simple to
cook, is indeed so delicious to eat. Do cook and enjoy!
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