Mavya adgai (Jackfruit core pickle) is prepared from the core portion of the raw but matured jackfruit. This core portion of the jackfruit is called as ‘Mavo’ in Konkani. This is an instant, easy and simple adgai (Pickle) that can be had along with urdha sandhan, idli, urdha appo etc…. You can even have it along with rice as well.
Ingredients
You need
- 1 cup Mavo cut into pieces
- Oil for frying
- 1 small gooseberry size tamarind
- A pinch of asafoetida/hing
- 2 1/2 to 3 tspns red chilli powder
For seasoning
- Oil as required for seasoning
- A small spoon mustard seeds
- ½ tspn urad dal
- A pinch of methi seeds / fenugreek seeds
- 1 sprig curry leaves
Other ingredients
- Water as required
- Oil for deep frying
- Salt to taste
Method
Wash and cut the mavo into 1 inch long pieces as shown in the photo. Smear the pieces with salt and keep aside for 10 to 15 minutes.
Deep fry the mavo pieces to a crisp texture. Of course you will see that water has oozed out but you can take and fry the pieces.
Keep the fried mavo pieces aside.
Pour hot water to the tamarind and make thick solution out of it by smashing the tamarind in hot water. Keep this aside. I will call this tamarind solution.
Heat oil in a kadai/pan for seasoning and add mustard seeds. Once the mustard seeds splutter add the urad dal and sauté till they become rose colour. Then add the methi seeds/fenugreek seeds and add the curry leaves. Add chilli powder and mix well. Pour the tamarind solution into the seasoning and let it boil.
Once boiled add the deep fried mavo pieces into it. Add salt. Be careful when you add salt as your mavo pieces were already smeared in salt before frying. If it is thick you can add water and loosen it.
The consistency should not be watery but it should be thick just like in any pickle.
Boil the mavo pieces in the tamarind solution for a few minutes. This is for the mavo pieces to absorb the tamarind solution. Once done switch off the flame and transfer to a glass bottle or a glass bowl after cooling.
Your Mavya adgai (Jackfruit core pickle) is ready to be served.
Serve with idili, dosa, udidha sandhan, udidha appo, hittu…..you can even have this along with rice.
Shelf life: 1 to 3 days.
