Jackfruit Core Pickle/ Ponsa Mhave Adgai - Konkani recipe.

A Jackfruit has a center core portion extending from the stem to its other end. Core is the inner most middle part of a raw jackfruit which holds the jackfruit bulbs and the various fibres together.When we chop a raw jackfruit sticky latex starts to come from this core.Usually people chop off and discard this core part.The core of a raw or half ripen jackfruit is the very precious and delicious part.When cooked, this hard core becomes very soft. Kochi GSB people make very tasty and delicious pickle with this jackfruit core.Jackfruit Core Pickle / Ponsa Mhave Adgai recipe is with step by step pictures. Jackfruit core pickle can be served with dosa, idli, appam and rice.You can store the jackfruit core pickle in the refrigerator and it stays good for a week.

Jackfruit core is called Ponsa mhave in Konkani.

The following ingredients are needed to prepare Jackfruit Core Pickle / Ponsa Mhave Adgai.

Ingredients:

Deep fried Jackfruit Core.-1/2 cup
Salt.           -to taste.
Water.       - boiled and cooled

For grinding the Chilly Paste:

Dry red chillies. -6
Hing powder.     -1/4 tsp (asafoetida)
Tamarind.          - a gooseberry size

For Seasoning:

Coconut oil/ oil.-1 tsp
Mustard seeds.  -1 tsp
Curry leaves.     -1 sprig
Hing powder.     -1/2 tsp (asafoetida)

Method:

1).Take a small portion of a raw / half ripen Jackfruit.

2). Chop the core portion which holds the jackfruit bulbs, rind and rags of the jackfruit piece.

3). Wash and clean the chopped jackfruit core.

4). Slice the jackfruit core into thin lengthwise pieces.

5). Apply little salt on the chopped jackfruit core pieces and keep them for 15 to 20  minutes to rest. Then squeeze out water completely from the jackfruit corepieces and deep fry them in hot oil in a pan until golden brown and crispy.

6). Soak a small gooseberry size tamarind in little boiled and cooled water for 5 minute and keep aside.Roast dry red chillies in 1tsp hot oil in a pan till little brown and crispy. In a mixer grinder add the roasted red chillies, soaked tamarind with soaked water, hing powder, little salt and grind to a smooth chilly past

e.Transfer the ground chilly paste into a small vessel. Make it dilute, adding little boiled and cooled water and let it boil on low flame.Mix everything and give a boil and switch off the flame. 

7). Heat 1 tsp coconut oil in a small pan for seasoning and splutter mustard seeds.Add curry leaves and fry in oil for a second. Add 1tsp hing powder into the pan and mix well. Switch off the flame and pour the seasoning over the chilly paste and let it cool down completely.

8). When cooled add the fried crispy jackfruit core pieces into the vessel and mix with the chilly paste and keep it covered with a lid. After an hour you can use this tasty, yummy,, lip smacking Jackfruit Core Pickle / Ponsa Mhave Adgai as a side dish for dosa, idli,appam or rice.You can store the Jackfruit Core Pickle in the refrigerator and it stays good for a week.

 

Try the Jackfruit Core Pickle recipe and enjoy the tasty pickle.