"Jeev Kadgi Podi ani Jeev Kadgi Salleche Kurkuri/ Breadfruit Fries and Breadfruit Skin Crispies" ... every GSB Konkani Saraswat is familiar with jeev kadgi podi/ fries that is a often served during meals ... Yummilicious …
** Every Amchigele/ South Indian will relate to Jeev Kadgi/ Bread Fruit as almost everybody loves them especially the fries. I have shared plenty of recipes with jeev kadgi be it fries or included in curries etc. I always wonder why it is called Jeev Kadgi?? is it because it's Amchigeles Jeevache, Jeevache meaning closest to the heart/ life. Jeevi also means tender fresh that's another prospective for the name I guess.
** Jeev Kadgi is similar to Jackfruit in nature, though they do not have any seeds within. They are smaller, somewhere between 6- 8 inches in length and is of oblong shape. The skin however is thinner textured and is edible unlike that of Jackfruit. The skin part can also be used to make crispy fries/ kurkuri, which we lovingly call jeev kadgi kurkuri kaddi meaning crispy sticks which I have shared here.
** Many dishes are prepared using this vegetable but the best of all is podies ie. fries and bajo’s. It is difficult to get these in Thane, though they are available in Southern Indian Stores/ Mangalore Stores and in Matunga Market and a few other places only. But since they are not available closes to my vicinity, I always find it difficult to get them. But sometimes luckily I get it in near by station and here it is.
** While the inner fleshy portion is used in preparation of podi/ bajo/ wafers/ curries, the skin part can also be used to prepare fries/ crispies which we lovingly call jeev kadgi kurkuri kaddi meaning crispy sticks. For this which slicing off the skin you should remove it a little bit thicker so that you get a little bit of thickness while frying the same. I have shared a few pictures in collage to which you can check out on for visuals.
** I will be sharing a common link to all jeev kadgi recipes shared in the blog at the bottom of this recipe. You may browse through the same in leisure and try them out as and when it is available in your vicinity, hopefully I hope you do get them. It tastes excellent and will be loved by young and old alike, especially children, they love podi, bajo, kurkuri, wafers etc. So be prepared to have a larger share ready.
** Here is my recipe for "Jeev Kadgi Podi ani Jeev Kadgi Salleche Kurkuri/ Breadfruit Fries and Breadfruit Skin Crispies" my style ...
** For this recipe you will need “Jeev Kadgi (Breadfruit/ Nirphanas/ Jeegujje)” the picture of which is enclosed in the collage.
** Wash and wipe dry the Jeev Kadgi/ Breadfruit properly. Slice off the stem portion and then slice the skin a little bit thicker with a sharp knife. Cut the breadfruit into two pieces horizontally and then again into two vertically. In all you should get 4 quarters of the breadfruit. Slice of the inner pith of all the 4 pieces.
** Cut the jeev kadgi into ½ inch thick slices as shown in the picture. You may get about 10-12 pieces depending upon the size of the breadfruit. You may leave the corner/ end triangular parts aside for preparation of other curries. Add the sliced breadfruit pieces immediately into a bowl of water to avoid them being discolored.
** Wash the cut pieces well, put in a colander and allow to the excess water to be drained well. Also rinse and put in a colander the sliced skin portion for the excess water to drain, we will be preparing kurkuri kaddi with the skin portion only. Keep both the podi and skin sliced pieces separately, do not mix them.
** For the preparation of podis : Add the well drained breadfruit pieces into a large wide mouthed bow. Add 2-3 teaspoon of Kashmiri red chilly powder (mirsange pitti/ mirchi tikkat), 1/2 to 1 teaspoon of hing (asafoetida) powder, 1/2 teaspoon of amchur (dry mango) powder and salt (namak/ meeta) to taste. Now gently mix all the ingredients to evenly coat the breadfruit slices. Cover and keep it aside for 15 minutes or you can keep it in fridge if you need to prepare it after a few hours time.
** Note : You can add tamarind paste or vinegar instead of amchur powder, the point here is just to bring in some tangy taste to the podi, you can skip the same too. Applying all the powders and allowing to rest in fridge helps in absorption of flavor well and also the slices will not get spoilt due to warm climate. I always follow prepare extra, put them in airtight container in fridge and prepare as and when needed. It remains good for 2-3 days if done carefully, also the breadfruit should be firm in texture.
** To prepare Podi/ Fries : I use a mixture of fine rava: rice powder in the ratio of 1:1 for dusting the slices, you may use only rice flour as used traditionally if desired. Spread the prepared dusting mixture on a plate evenly. Now roll each slice to evenly coat on all side and gently tap them to remove excess one's and keep them aside ready. Repeat process for a few pieces to be fried first while you may follow the same for other later as and when you fry the podi. Now the pieces are ready to be fried, you can shallow fry/ deep fry/ tava fry/ airfry them depending upon individual taste.
** For Deep Frying the Podi : Heat plenty of oil in a thick bottomed kadai/ pan, when hot check the heat by adding a small piece of the breadfruit, if it turns brown immediately reduce the heat and wait for a few minutes and if it sinks to the bottom and does not sizzles the oil needs to be a little bit more heated. When perfectly heated, gently slip in one by one the dusted slices gently into the hot oil.
** Do not overcrowd the kadai by adding too many pieces in one go, there should be enough space to stir the pieces and they should have enough space and oil to get evenly cooked and fried. Allow the pieces to cook undisturbed for 2 minutes then stir them gently and flip them over to fry on the other side. These podi should not be fried crisp, so be careful and keep stirring frequently, It hardly takes about 4-5 minutes to get cooked. If over done they loose their softness from within and becomes chewy.
** While the breadfruit slices are being frying, you can simultaneously dust the remaining required number of slices and keep them ready for deep frying on 2nd round, that way you will save on time. Remove with the help of slotted/ ringed spatula and place them on an absorbent paper for excess oil to drain off completely. Add the remaining if any dusted breadfruit pieces to be fried if any. Repeat the frying process the same way as before until done. Continue until required number of podi are fried.
** For making kurkuri Kaddi from Breadfruit skin: These are made using the thickly sliced off skin portion of the Jeev Kadgi/ Bread fruit. Cut this into thin strips/ julienne of about 3-4 inches in length (ref. pic. on collage). Wash and put them in a colander to strain off excess water. Once fully drained, put these in a wide mouthed bowl, add salt (namk/ meeta) to taste, Kashmiri Red chilly powder (mirsange pitti/ mirchi tikkat), Chane peeta (besan/ bengal gram flour), rice flour (tandla pitti/ akki hudi), hing (asafoetida) powder and mix well. Sprinkle a little bit of water and make it into a binding paste that sticks to the Jeev Kadgi pieces. I have shared pic. in collage for reference.
** For Deep frying Breafruit Skin Kurkuri Kaddi: Heat plenty of oil in a thick bottomed kadai/ pan, when hot enough gently add in the prepared and kept masala applied breadfruit skin pieces a few at a time. Note that while you add them two to three may stick together, do not worry, as and when you stir with slotted spoon they will get separated. However, do not overcrowd the kadai, there should be enough space to stir pieces and they should have enough space to get evenly cooked and fried.
** Keep stirring frequently in between and cook until they are crispy. However, be careful you should not burn them. It takes about 8-10 minutes to get crispy fried kurkuri of about 200 gms of the prepared pieces. Remove with the help of slotted spoon and put them on an absorbent paper for excess oil to drain off completely. Add remaining if any masala applied breadfruit skin pieces to be fried. Repeat the frying process the same way as before until crispy and done. Continue until all are done and ready.
** "Jeev Kadgi Podi ani Jeev Kadgi Salleche Kurkuri/ Breadfruit Fries and Breadfruit Skin Crispies" are done and ready to be served. The podi's are usually served during meals along with dalitoy- sheetHa (spiced tuvar dal- rice) along with other dishes. When in season, this is a common sight in most home be it prepared as podi for meals or bajo for breakfast and every GSB Konkani Saraswat enjoy's them very much. The kurkuri kaddi can be enjoyed any time of the day be it for lunch/ dinner or as it is for in between snacks. I enjoy them that way, give it a try, your children will love them. In case you have not tried jeev kadgi/ breadfruit dishes then please do so, they taste wonderful.
** Note : Both Breadfruit Slices and Breadfruit Skin Kurkuri Kaddi are usually prepared the same day at one go as it is easier and economical too. All Ingredients are almost similar, plus the skin should be used within a few hours off slicing lest it become limp and discolors. So go ahead and enjoy both Jeev Kadgi podi and Jeev Kadgi Skin Kurkuries together as a snack or with Dalitoy and Sheetha ie Dal and Rice.
** Sharing a common link below to all "Jeev Kadgi/ Breadfruit" dishes shared in blog, please browse through in leisure and try them ….
** For more “Bajo/ Bajia/ Podi/ Fritters” recipes with different veggies/ leaves etc. Please follow the common link shared below …
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