Kadgi Sukke…Raw Jackfruit Curry


So sorry Guys! I uploaded the photos thinking I will type in the post soon and poof, the modem conks out. Just had the “modem guy” come in and straighten things out. And, So the post comes in.

Raw jackfruit is a quintessential konkani ingredient. It is used as a star of the recipe like in this dish or as a subtle ingredient in a beans curry dish. Either way, it is found in every konkani kitchen. However, in my part of the world, the fresh ones are not available. I make do with the canned ones. I use the ones that preserved in water and salt only. No artificial preservatives. My rule of thumb for any canned veggies. The good thing about using them canned is you don’t have to struggle with cutting an actual raw jackfruit which is full off a sticky sap that no ordinary soap can get rid off. Plus, they are cooked half way through which makes it a snap to make dishes like these ones. Just rinse them REALLY good.


1 10 oz can of raw jackfruit, cut into bite sized pieces
1/2 tsp Brown sugar or 1/2 golf ball size Piece of jaggery
Salt to taste

To be ground together, with water as required, into a coarse paste

3/4 cup Shredded coconut
2-3 Red Chillies, roasted in a little bit of oil
1/2 tsp Tamarind Paste
1 tsp Coriander Seeds, roasted in a little oil (maybe with the chillies)


1/2 tsp Mustard Seeds
6-7 Curry Leaves
2 tbsp Good Quality Coconut Oil

Cook the Jackfruit in a cup of water, covered, till cooked through. A good indicator is, if it is mashed when pressed by the ladle, its cooked. Doesn’t take more than 3-4 minutes. Add the ground paste, Jaggery, salt to taste. Mix and cook till any liquid present is boiled away. In a seasoning pan, heat the oil, add mustard seeds. When they get crackling, add the curry leaves. Step away from the pan as they are going to sputter. When the sputtering stops, add it to the curry and immediately cover it. Mix the seasoning in before serving. Serve with rice and dal or with rotis. Enjoy.


17 thoughts on “Kadgi Sukke…Raw Jackfruit Curry

  1. Vee,
    I want to try out your Methi Malai Matar with Kasoori Methi this weekend. I have one question, though. How many cashewnuts did you use? Please let me know. I am sure, the more you use, the better. 😉

  2. I have 5 jackfruit trees in my garden here in Suriname, South America and they all produce 15 or so 30-40lb fruit twice a year. The local wildlife love them and we have fantastic animals coming to eat the flesh and seeds, as there are too many fruits to use.

    Vee’s jackfruit curry recipe looks great and I will try it out eagerly. Does anybody have any other jackfruit recipes?

  3. Hi Vee,

    I came across your website looking for the Konkani recipes.

    can you tell me the meaning of sukke? I see it appear alot in Konkani and Saraswat cooking along with other spelling of the word – suke – sukka – sukki even sukem. I think it means dry. Is this a standard way of cooking all vegetables


  4. Shirley,

    Sukke literally means dry in konkani. The different spellings you come across is because in different dialects of the language, it is pronounced differently. Not all vegetables are cooked like this. It is more a case of vegetables can also be cooked like this. Traditionally, only a few vegetables are cooked in the sukke form. Some that come to mind right now are potato, yams,Kadgi(Jackfruit),Long Beans,Green beans … Some vegetables that I haveneevr eaten made into sukke are Brinjals(eggplant), Okra, Tendli(tindora), myshrooms etc. These vegetables are cooked in another semi dry gravy similar to this recipe

    Feel free to ask for any other clarifications

  5. Hi Vee
    I just happened to visit ur recipe when i was looking for something new to do with jackfruit. But then after seeing the photo of the sukke, i am going to stick with this recipe only. am goin to try this and let u know how it came out. it was nice to see some konkani words. guess u r a konkani, am a konkani and love konkani dishes especially my mom’s recipes.

  6. Pingback: receipe - IndusLadies

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