Saal is nothing but brined jackfruit which is added to various dishes – recipes of which have already been shared on this blog.The detailed method of brining too have been added to the blog by my co-blogger friends .Check Archives for details and other recipes using salla.
Today I am sharing a very simple recipe using the brined jackfruit which was always a saviour during monsoons at my mhave’s place as it would rain cats and dogs in South Canara at my Maternal aunt’s(mhave) place (and ofcourse at other places too) and as it was not possible to go out for buying vegetables such dishes were made by her.Few of such dishes were called ” Pausadi randayi” meaning rainy season curries. Of course the scenario has changed and such dishes are very rarely made now-a-days , as we get vegetables at all seasons now .
Do try and enjoy this dish and if you love such brined ingredients then it is definitely a must try one.
- A handful of brined saal
- A cup of coconut
- 4 to 5 roasted red chillies
- Pea sized tamarind
- Oil as required for seasoning (preferably coconut)
- Salt to taste (optional / if required)
- 10-12 garlic flakes crushed
- Soak the brined jack fruit in plenty of water in a big bowl for some 3-4 hours or overnight if possible.
- Wash it thoroughly changing the water at least thrice to remove the excess salt.
- Chop it into squares or big chunks.
- Place them in a wide vessel ..add a cup of water and boil it on low flame.
- The saal gets cooked within 8-10 minutes.
- Meanwhile grind coconut,tamarind and chillies to a fine paste.
- Add this paste to the cooked saal and mix well.
- Check for salt and add only if required as the saal already contains salt
- Boil well for some 8-10 minutes and switch off.
10. Heat the coconut oil in a pan and add crushed garlic to them..fry till golden and pour over the curry.
11.Keep the lid closed until ready to serve for the flavours to seep in.
The delicious salla ghashi is ready to be served with rice.
- Soaking and washing is very necessary to remove the excess salt.
- After boiling… the curry absorbs the salt from the brined jackfruit so add salt very carefully and only if necessary.
- The curry though called ghashi is seasoned with garlic ..the way my maternal aunt used to prepare it and we love it this way.
- I have never tried seasoning with mustard.