"Tarni Kadgi- Ambuli Adgai/ Tender Raw Jackfruit- Raw Mango Pickle" ... Almost every amchigelele's fav. nonche prepared when in season ... though the shelf life of this pickle is less almost everybody just has to prepare and relish it with shevai, peja, dali- sheetHa, Idly dosa, the list goes on ... natleri amka needa pana ... remember a little bit of pickle served on the corner of your thali goes a long way not only making it more delicious but also tickling taste buds to satisfaction … Yummilcious ….
** Adgai is a pickle from GSB Konkani Saraswat Cuisine prepared using different seasonal veggies all round the year. This is the most sought after pickle though the shelf life of the same is limited. A common spicy pickle served during most of the ceremonies during lunch time and amchies love it the most specially the combo in which tender raw jackfruit along with raw mango is added together and prepared as both of these come in season together. Somehow, I could not prepare this for a few years and I really thought I must do so this year and post the same as a Konkani Food Blog without the this particular Adgai added on is simply NO-NO. This pickle can be stored in the fridge for about 3 weeks, but at room temperature it does not stay good for more than a few days specially if the temperature in your vicinity is high.
** Adgai along with homemade rice shevai/ sevai/ string hoppers is the best combination and that which is loved the most in my home. Again, this pickle tastes great with hot rice and simple curds not to mention with dosas and idlies. If both these veggies are available in your vicinity, then you should definitely give it a try once and I am sure you will get hooked on to it. However, remember to prepare lesser quantity and relish the same soon, as this pickle is prepared without the inclusion of oil, which makes it not store-able for longer duration. Also, please remember to use clean spoons while removing the pickle from bottle and also always store the pickle in glassware dish to maintain better hygiene as plastic ones are definitely not good. Well, let’s move on to the preparation of Adgai, I have included step by step pics for reference.
** The recipe credit for this mouthwatering pickle “Adgai” goes to my Amma/ Mom ... Here is the traditional method of preparing "Tarni Kadgi-Ambuli Adgai/ Tender Raw Jackfruit- Raw Mango Pickle" … My Mom’s Style ….
** Ingredients :
Raw Mango/ Ambuli/ Kairi/ Mavina Kayi : 2 medium sized.
Raw Jackfruit/ Tarni Kadgi / Halasina Kayi : about 25 pieces of 1 inch size
Salt/ Namak/ Meeta : ½ cup
Water/ Pani/ Uddak : 1 cup
** For Masala :
Dry Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 25-30
Coriander Seeds/ Kothimbir/ Dhania : 3 tsp
Methi/ Fenugreek Seeds : ¼ tsp
Mustard Seeds/ Sasam/ Rai : 2 tsp
Haldi/ Turmeric Powder : a pinch (Optional)
Gum Hing/ Asafoetida : ½ small marble sized
OR
If using Hing/ Asfoetida Powder : 2 tsp
Coconut oil or any edible oil : ¼ tsp
** Preparing the Salt Water : Add pure filtered water (boiled and cooled) in a stainless steel vessel and bring to boil. Lower the heat and add in the salt and mix well till it gets completely mixed with the water. Cover with tight lid and leave it aside to completely cool down on its own to room temperature.
** To prepare the Raw Mango : Wash the raw mangoes under running water and wipe well with a dry clean cloth. Slice off stem portion and then slice the sides of the raw mango and remove the inner seed and discard the same. Now cut it into small 1 inch sized cubes and keep it ready.
** Addition of Raw Mango Pieces into prepared salt water : The salt water will have cooled by now. Open and check if it is clean as sometimes salt has impurities in them depending upon which you use. If so, then strain through a muslin cloth and then add in the cut mango pieces.
** You can put the cut mango pieces and the salt water into the glassware bottle too, in which you will be storing the pickle. The mangoes need to be left in salt water for minimum 12-16 hours. I usually keep it for 24 hours and then proceed with the remaining preparations.
** Cutting of Raw Jackfruit : In my locality we get raw jackfruit all cleaned and cut into huge chunks while purchasing. However, if you don’t get it, just slice off the spiked skin portion of the jackfruit and the center pith and then cut them to pieces about 1 inch in size. See to it that you oil your hands and the knife as jackfruit is sticky and has a rubber like liquid oozing out while cutting the same.
** Rinse under running water the jackfruit pieces and keep aside to drain for about 5 minutes. Now put it into a clean cloth and rub gently to remove water traces. In another clean white cloth add the dry pieces, tie it into a bundle or fold over tightly and then put it in a pedavana/ steaming vessel and steam for about 15 minutes on medium heat.
** Remove and open the cloth (be careful as it is hot), and allow the jackfruit pieces to cool down completely to room temperature. It tastes about 10-15 minutes, if you place under a ceiling fan for cooling. Once it has completely cooled down it is ready to be pickled. Never add it while still hot to the pickle or else the whole Adgai will get spoilt.
** To prepare the Masala : Dry roast dry the red chillies for a few minutes on medium heat till crisp. Keep it aside and then continue roasting the other ingredients one by one till well roasted, just a few minutes each. Do not roast the turmeric but add it to the hot ingredients and mix well.
** Heat the oil in a pan, when hot remove from flame and add the hing, it will melt immediately, now add this to the ingredients and mix well. Do not burn the hing and if using powder too, follow the same method. I have used coconut oil and gum hing for preparing the pickle here.
** Since the raw mangoes have been in salt water for 24 hours by now, strain it and put it into a bowl. Do not discard the salt water, we need it to grind the masala for Adgai. Add the cooled jackfruit pieces to the salted mango pieces in the bowl and keep it ready.
** Put the roasted chillies into mixer grinder along with other roasted spices and the hing and grind to a paste using the salt water kept aside for the purpose. Use only that much how much is necessary while grinding to bring all to a fine ground mixture. You can keep the consistency of the paste to thin rava texture and not make it too fine.
** Add the ground masala to the jackfruit and raw mangoes in the bowl and mix well. Now add in salt water to bring it to a thick consistency. Do not add too much of the salt water or else the pickle will turn out too thin. Also do check out before adding the salt water in excess to avoid the Adgai turning too much salty as every salt used is somehow different in its taste level.
** Keep the Adgai/ Pickle thicker in consistency as you can always add on boiled and cooled water if needed later as you start consuming the pickle too. Now add in the pickle into a glass jar and cover with tight lid. Store this outside at room temperature for 12-18 hours depending upon the weather and then store it in fridge for better shelf life.
** "Tarni Kadgi-Ambuli Adgai/ Tender Raw Jackfruit- Raw Mango Pickle" is done and ready to be served as and when required. Always remember to always use a clean dry spoon while serving the pickle. You can also follow my method of storing some of the pickle in a smaller bottle and using the same, and avoiding opening the larger bottle often, this ensures the safety of the pickle from getting spoilt. Do try out and enjoy this Adgai/ Pickle with your family and friends.
** You can serve Adgai for lunch along with other dishes just like you serve pickle, however, it is best served with curd rice, idly, shevai, panpolo, dosas etc. This is a traditional pickle called Adgai from Konkani Saraswat Cuisine that all Amchigele’s are aware of and love it the most. Though Adgai can be prepared with a few other veggies, this one with raw jackfruit and raw mango is the most favorite and time tested of all. I am sure all of you will love it very much.
** Since there is no addition of oil in our pickles, the shelf life somehow gets curtailed. The addition of mustard in larger quantity and also the salt ensures that the pickle remains good in case of other pickles prepared in our community, this one however does not remain as jackfruit cannot be preserved for longer duration, so I suggest you prepare in lesser quantity to avoid wastage.
** The Adgai image on the main picture shows of adgai prepared with thick masala which when served can be thinned out a little bit as you can see in the bottle in the picture below. However, do not make it thinner in texture while you storing in fridge to avoid getting spoilt. Also, if you add do much salt water to thin out it will turn too salty, so just remove a little but separately in a small container and add boiled- cooled water, mix well to serve while the rest is stored as it is.
** I am sharing a common link to a few “Adgai/ Pickle” recipes posted before in the blog before, do browse over and try out those that you would like to do so …..
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