Sunday, October 2, 2016

A thali of ukde seeth, Kabuli Chane Ghassi with Kadgi, kadgi chakko, Ambuli nonche, Ragde Boda saaru ,Batate Happolu n Curds !

A thali of ukde seeth, Kabuli Chane Ghassi with Kadgi, kadgi chakko, Ambuli nonche, Ragde Boda saaru ,Batate Happolu n Curds ! 

Kabuli Chane Ghassi with Kadgi ( white chickpeas cooked in coconut based gravy with raw jackfruit )

Kabuli  chana/chickpeas -1 cup  
Raw jackfruit pieces-1/2 cup

To grind to a fine paste 
Grated coconut -11/2 cups 
Fenugreek seeds-5 to 6 seeds  
Red chilies -10 to 12 or according to the taste 
Tamarind - tamarind seed size 

Oil-1 tsp
Mustard-1/2 tsp
Curry leaves -1 sprig  


Soak Chana/Chick peas overnight ,n pressure cook it for 8 to 10 whistles or till cooked ! dont discard the water ! Pressure cook d raw jackfruit too for 1 whistle .. 
Separately roast red chillies n fenugreek seeds in little oil ..
Now grind grated coconut, red chillies n tamarind , when half ground add the roasted fenugreek seeds n grind to a fine paste .. 
Add the ground masala,along with salt  to the cooked chana and raw jackfruit n boil it for 5 mts !
Season the gravy with mustard seeds n curry leaves.

Kadgi Chakko ! ( Raw Jack fruit in coconut based dry masala ) 

  • Raw jack fruit - 1/2 kg ( Remove the tough skin n cut it into 2 inch pieces )
To grind
  • Grated coconut- 2 cups
  • Roasted dry red chillies- 6 to 8 or according to the taste 
  • Urid dhal- 2tsp
  • Tamarind - Tamarind seed size 
  • Salt to taste


  • Oil-1 tsp
  • Mustard  seeds-1/2 tsp
  • Curry leaves- 1sprig

Pressure cook the raw jack fruit pieces for 1 whistle ... cool n smash them roughly with hands ( dont discard the water ) 

In little oil , fry urid dhal till brown ... keep aside n let it cool .

Grind little grated coconut along with roasted dry red chillies n  tamarind to a fine paste n later add the rest grated coconut , roasted urid dhal n grind just for a minute to a coarse paste ( dont add too much water while grinding ..just a sprinkle ) 

In a kadai add oil, sputter mustard seeds n add curry leaves , ground masala , the retained water along with salt n roughly mashed raw jack fruit n boil well till the water evaporates .  

Ragda Boda Saaru ( Olden days the masala for any curries was manually ground , the washed water of the manual grinder is used here to prepare the rasam ) 

Retain the washed water of the ground masala ( Sukke /Sagle ) n also a little masala of the same . Add water for rasam consistency , salt n boil well  . season with a tsp of oil, 1/2 tsp of mustard seeds n curry leaves . 

Here i have used chakko ground water n little masala of the same .. 

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