Kadgi Uppat ( Raw Jackfruit Curry )

This is a very old traditional GSB  recipe.This is a nearly forgotten amchi dish ! Lets see the recipe for this simple , seasonal delicacy.

Ingredients :- 

  • Kadgi cut & cubed  – about 15 medium sized pieces
  • Grated coconut – 1 cup
  • Roasted red chillies – 5-6 no.
  • Tamarind – 1 Gooseberry sized piece
  • Methi seeds – 1/2 tsp
  • Mustard seeds – 1tsp
  • Turmeric powder – 1/4 tsp
  • 1 sprig of curry leaves,
  • Salt to taste
  • Coconut oil – about  3 tsps.

Method :-

  1. Peel  and clean the kadgi , cut into medium size cubes, add just enough water and salt and  pressure cook. See that you don’t overcook it as the pieces should not be mushy. Let cool .
  2. Heat 1/2 tsp oil in a kadai , then  add methi seeds and  fry till golden.
  3. Grind coconut, red chillies, tamarind adding water to a smooth paste. Finally add the methi seeds and grind again.
  4. Add the masala to the now cooled kadgi cubes. Mix well, check for salt.
  5. Make a tempering of  the remaining oil,mustard, curry leaves and turmeric powder and pour over the curry .

Note :-

  1. This curry need  not be  boiled after adding the masolu ( coconut paste ).
  2. This is best  eaten fresh.
  3. You may adjust the quantity of coconut as per your needs.
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