JeevKadgi Podi | Breadfruit Fry | Jeegujje Podi

Breadfruit fritters

Jeev Kadgi Podi

Jeev Kadgi podi is a breadfruit fritters. Breadfruit is a seasonal fruit. This recipe is super simple and can be made in 15 minutes. For good fritters always use matured breadfruit. The tender breadfruit does not taste good. Breadfruit is also called as jeegujje, deegujje in Mangalore. In Kannada it is called deevi halasu.

Jeev Kadgi podi is a favorite cuisine of konkani people. Many dishes are made such as fritters, sukke in konkani it is a dry coconut based curry. Bhuti a konkani cuisine coconut and onion based curry. You can also make soyi bajile gashi a dish made from roasting coconut. Checkout the recipe here.

Serves - 2 people

Ingredients

Breadfruit -
¼
part makes 12 pieces.
Salt - ½ tsp
Kashmiri chilly powder - 1 ½ tsp (less spice gives good color)
Spicy chilly powder - ¼ tsp
Asafoetida powder - ¼ tsp
Rice rava - 1 big tbsp (rava consistency is like salt powder)
Water - 2 to 4 tsp
Oil to deep fry

Method

Chop
¼
part of breadfruit which makes 12 pieces into medium thick slice.
Wash it in water and drain water.
In a bowl, place in the breadfruit pieces and add ½ tsp of salt powder give it a good mix. Rest it for 5 minutes.
After 5 minutes squeeze the excess water from breadfruit and keep it aside.
In a bowl, add 1 ½ tsp Kashmiri chilly powder (good color,less spice), add ¼ tsp spicy chilly powder, ¼ tsp asafoetida powder, sprinkle 2-3 tsp of water to mix the spices together. The consistency should be thick.
Now transfer the breadfruit pieces and give it a good mix. All the masala combines well with breadfruit. Rest it for 5-10 minutes.
Heat oil on medium flame, dip the breadfruit pieces in slightly coarse rice rava on both sides and drop them in hot oil.
After 30 seconds flip it and fry it evenly till the bubbling of oil reduces.
Serve hot with dalithoy or serve as it is.