Kadgi Adgai also known as Kadgi Nonche or Ambo Kadge Adgai is a Konkani style instant jackfruit pickle made with tender jackfruit pieces and raw mango pieces, goes well as a side dish with idli, dosa or rice.Tender Jackfruit Pickle /Kadgi Adgai recipe is explained with step by step method and photos.
The following ingredients are needed to prepare Tender Jackfruit Pickle/ Kadgi Adgai.
Ingredients:-
Tender Jackfruit (Kadgi). - a small piece
Raw Mango. -1
Salt. - to taste
For grinding roasted Red chilly paste mixture:-
Dry Red chillies. -10
Coriander seeds. - 2 tsp
Mustard seeds. -1 and 1/2 tsp
Methi seeds. -1/4 tsp (fenugreek)
Hing powder. -1tsp (asafoetida)
Turmeric powder. -1/4 tsp
The following ingredients are needed to prepare Tender Jackfruit Pickle/ Kadgi Adgai.
Ingredients:-
Tender Jackfruit (Kadgi). - a small piece
Raw Mango. -1
Salt. - to taste
For grinding roasted Red chilly paste mixture:-
Dry Red chillies. -10
Coriander seeds. - 2 tsp
Mustard seeds. -1 and 1/2 tsp
Methi seeds. -1/4 tsp (fenugreek)
Hing powder. -1tsp (asafoetida)
Turmeric powder. -1/4 tsp
Oil. -1tsp
Instructions:-
1). Chop a small portion of a small tender jackfruit. Remove the outer thorny hard skin and chop the tender jackfruit into small pieces. Pressure cook the chopped jackfruit pieces adding little salt and enough water for 2 whistles. Drain the cooked jackfruit pieces and keep aside on a plate.
2). Wash a raw mango and pat dry with a clean cloth. Cut the raw mango into very small pieces and remove the seed.Apply little salt on the chopped raw mango pieces and keep aside on a plate for one hour.
3). Heat 1tsp oil in a pan and roast dry red chillies on low flame and keep aside on a plate. In the same pan roast coriander seeds and mustard seeds seperately on low flame and keep aside on the same plate. Keep aside turmeric powder and hing powder (asfoetida).
4). Grind the roasted red chillies along with roasted coriander seeds, roasted mustard seeds, turmeric powder and hing powder to a smooth and thick paste adding very little water. Keep aside the ground red chilly paste mixture.
5). Dry roast methi seeds (fenugreek) seperately and crush it to a smooth powder using mortar and pestle and keep aside.
Method:-
1). In a mixing bowl add the pressure cooked jackfruit pieces.
2). Add the chopped raw mango pieces into the mixing bowl.
3). Add the ground red chilly paste mixture into the mixing bowl.
4). Add crushed powder of methi seeds (crushed fenugreek) into the mixing bowl.
5). Add little salt and little water and mix well using a spoon.
6). Mix all the ingredients in the mixing bowl and make a thick or semi thick jackfruit pickle and keep aside. Spicy, tangy and instant Jackfruit Pickle / Kadgi Adgai is ready to use after 2 days.
7). Sore the instant jackfruit pickle (kadgi adgai) in a glass bottle.
Instructions:-
1). Chop a small portion of a small tender jackfruit. Remove the outer thorny hard skin and chop the tender jackfruit into small pieces. Pressure cook the chopped jackfruit pieces adding little salt and enough water for 2 whistles. Drain the cooked jackfruit pieces and keep aside on a plate.
3). Heat 1tsp oil in a pan and roast dry red chillies on low flame and keep aside on a plate. In the same pan roast coriander seeds and mustard seeds seperately on low flame and keep aside on the same plate. Keep aside turmeric powder and hing powder (asfoetida).
4). Grind the roasted red chillies along with roasted coriander seeds, roasted mustard seeds, turmeric powder and hing powder to a smooth and thick paste adding very little water. Keep aside the ground red chilly paste mixture.
5). Dry roast methi seeds (fenugreek) seperately and crush it to a smooth powder using mortar and pestle and keep aside.
Method:-
1). In a mixing bowl add the pressure cooked jackfruit pieces.
2). Add the chopped raw mango pieces into the mixing bowl.
3). Add the ground red chilly paste mixture into the mixing bowl.
4). Add crushed powder of methi seeds (crushed fenugreek) into the mixing bowl.
5). Add little salt and little water and mix well using a spoon.
6). Mix all the ingredients in the mixing bowl and make a thick or semi thick jackfruit pickle and keep aside. Spicy, tangy and instant Jackfruit Pickle / Kadgi Adgai is ready to use after 2 days.
7). Sore the instant jackfruit pickle (kadgi adgai) in a glass bottle.
8). Close the glass bottle with its lid and keep the jackfruit pickle bottle in the refrigerator for future use.This mouth watering Konkani style instant jackfruit pickle (kadgi adgai) stays good for 2 weeks.
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