Saal Ambe koddel is a traditional Mangalore Konkani dish made during the rainy season when the availability of fresh vegetables was low. Brined jackfruit segments and brined raw mango is used in this curry.


Ingredients
4-5 segments of brined jackfruit
1 small brined green mango cut into cubes
1 cup fresh grated coconut
6 dried red chillies roasted in 1/2 tsp oil
For the tempering:
10 crushed garlic cloves
5 tsp oil
Procedure
Wash and soak both the brined jackfruit (saal) and green mango in freshwater for 3 hrs or overnight, to take off the excess salt
Cut the jackfruit and mango into big pieces and cook in the cooker with 1/2 cup water for 1 whistle
Grind the coconut with roasted red chillies into a smooth paste and keep aside
Transfer the boiled saal and ambo to a vessel, add masala, water and adjust the consistency of the gravy
Check the salt, add salt only if it is needed
Boil the curry well for 5 - 10 mins, turn off the flame
In a pan heat oil, add the crushed garlic and fry until dark brown in colour
Put the tempering to the prepared gravy and enjoy the curry with hot rice.
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