Salla Upkari is a favorite of the konkanis. In Konkani, saala means pickled/ brined jackfruit pods. These were/are generally stored in huge porcelain jars called 'Bharni'.
Generally the jackfruit pods are removed from a fully grown unripe jackfruit. These pods has to be deseeded and then stored in the porcelain/glass jars with the addition of huge amount of salt. The salt acts as a preservative and helps it to stay good for a year or more. After 2-3 months in salt, it is ready to use.
Ingredients:
- Pickled Jackfruit pods- 2-3 cups
- Oil- 2 Tbsp
- Mustard seeds- 1/2 tsp
- Grated coconut, fresh/frozen- 2-3 Tbsp
- Red chilli powder- To taste
- Salt- If required
Procedure:
Remove the pickled jackfruit pods from salt water and then add to a bowl. Add fresh water to it. Leave it for a while and then squeeze it to remove the excess amount of salt. Change the water 2-3 times. This helps to remove the excess amount of salt.
Then make thin strips of it as shown below.
Now heat oil in a kadai and then add mustard seeds (you can substitute mustard seeds with garlic pods). Once it starts spluttering, add the strips of pickled jackfruit pods. Mix it well. Add red chilli powder and salt (only if required).
Fry it for 2-3 minutes and then add grated coconut. Mix it and then add little water (Some cook without adding water as it gives a very good taste, crunch and we have added more amount of oil as well). Close it with a lid and cook it on a medium flame for 8- 10 minutes or until done. Salla Upkari is ready!!
Looks yum and you cut the veggie very perfectly.
ReplyDeleteYou have made me nostalgic with this recipeWe would eat this at my aunt's place in kinnigoli whenever we went there for holidays.thanks for bringing back memories.
ReplyDeleteThank you so much Shubha. I am happy that my post brought back your sweet memories.
ReplyDelete