Saal Ambe koddel is a traditional Mangalore Konkani dish made during the rainy season when the availability of fresh vegetables was low. Amchighele wives and mothers used to brine unripened jackfruit (gharo in konkani) when it was available by first de-seeding it and layering it with crystal rock salt in a large wooden or stone mortar. Covering it with a cloth and applying pressure with a heavy stone to flatten it. Mixing it properly everyday for atleast 3-4 days. After 3-4 days draining the water/juice from the mixture and rinsing it properly 2-3 times with fresh cold water. Then this was stored in a pickling jar with fresh water and enough salt to brine it. This was then mixed properly daily for at least 10-15 days. It can be stored for up to 1 year at least.

Similarly green mangoes were also brined in a slightly different manner. I’ll explain the process in a different post.

 Brined jackfruit and Brined green mangoes

INGREDIENTS:-

• Brined Jackfruit saal – 20 / 25 pieces
• Brined Green Mango – 1 small cut into pieces
• Grated Coconut – 2 C
• Dried Red Chillies slightly roasted- 10/12 as per taste (this masala is to be slightly on the spicier side)

For Seasoning :-

• Coconut oil – 2 tsp
• Garlic pods crushed with the skin on –  5/8

METHOD:-

• Wash and soak both the brined jackfruit saal and brined green mango in fresh water to take off excess salt for atleast 1 to 2 hours, if it is too salty soak overnight and drain the water.
• Cut to required size for the curry and  bring to boil with enough water
• Grind grated coconut and dried red chillies to a fine paste, no need to add either tamarind paste or salt to this since the green mango is sour enough and there is enough salt in the brined vegetables.
• Add the ground masala to the boiled vegetables and bring to boil again.
• Prepare seasoning by heating coconut oil and frying the crushed garlic pods along with the skin. make sure not to burn this seasoning by stirring continuously.
• Add the seasoning to the curry and mix.
• Check for salt, add if necessary.
• Enjoy over rice.