In Mangalore side this pickle is very popular. This is the only pickle in the name of “Adgai”. This is a seasonal pickle and this season coincides with marriage season and hence this adgai has become a permanent item in the marriage feast in and around Mangalore.
- Tender jack fruit ( Kadgi ) ½ of a small one.
- Raw sour Mango 1 big.
- Roasted red chilly 2 cup (ramnad chilly).
- Roasted hing 1 chick pea size.
- Dry fried Mustard seeds 8 tbsp
- Dry fried Coriander seeds 4 tbsp.
- Dry fried Methi seeds 2 tsp.
- Haldi powder 1 tsp.
- Salt 2 hand full ( mushti).
Ambo Ani Kadgi Galnu Adgai
- Clean raw mango by wiping it using a cloth and chop it into half inch cubes. Keep aside.
- Boil ½ liter water in a pan adding salt.
- Remove the pan from the flame and add mango pieces when the water is warm.
- Peel and chop the kadgi into ½ inch pieces. (Required quantity 1 cup chopped.)
- Wash the kadgi pieces and drain the water.
- Steam cook the kadgi pieces by packing it in a cloth. (Use “pedavan”)
- When it is cooked spread it in a plate for cooling.
- In a mixer grinder, grind red chilly, hing, mustard seeds, coriander seeds, methi seeds and haldi first in to a powder and then add salt water drained from mango pieces. Grind it to a fine paste.
- Add ground masala and kadgi pieces in the pan which contains mango pieces. Mix well.
- Ambo ani kadgi galnu adgai is ready. Serve after 24 hours with hot rice, dosa, idli etc..
- Make sure that your mixer grinder jar is dry and clean.
- You can also cook kadgi pieces in the water but if you steam cook kadgi pieces the adgai will last little more days.
- Use only dry and clean bottle or jar for storing this adgai.
- This adgai lasts only for few days. You can also refrigerate this.