Thursday, 23 February 2012



 Kadgi upkari of tender jackfruit

Kadgi upkari of young jackfruit


     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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