SALLA UPKARI
A TRADITIONAL KONKANI SALTED
JACKFRUIT STIR-FRY
Introduction:
All Indians with hardly any exception love to enjoy
jackfruit. If it were available, most would gorge themselves all 365 days of
the year. Alas! The jackfruit tree produces ripe jackfruit only during summer.
Once the monsoon sets in, the ripe fruit pulp puffs up with excess water and
loses its sweetness. Yet such is the appeal of jackfruit that nobody would want
to waste it.
Since olden times, when food was scarce and the mouths to
feed were a plenty, with the need to preserve food for filling hungry bellies
during the lean monsoon months; a time when the rains never let up; the Konkani
people developed good techniques to preserve food without the use of any
chemical preservatives.
There was hardly a house without a few jackfruit trees in the
compound. Jackfruit trees live for centuries and yield fruit generously every
season. Many delicious dishes are prepared with fresh jackfruit in every stage
of maturity.
Yet there is always more fruit than can be consumed. The
Konkani people made good use of this abundance of nature by salting the raw
jackfruit pulp. Jackfruit, when properly salted, will keep for 2 to 3 years in
excellent condition and can be used all round the year.
Many industrious Konkani mothers who have their children
living abroad, prepare salted jackfruit and take it with them while visiting
their dear ones. Needless to say, it is a dream come true for the kids. While
salting methods may differ from person to person, I would like to share with
you my own method of salting raw jackfruit with which I could easily preserve
it for more than 3 years.
Salting:
For salting jackfruit, all you need is the pulp of a fully
mature jackfruit, less than a kilo of powdered salt, a large vessel which will
comfortably hold the pulp and of course a large, clean, dry, airtight food
grade transparent polypropylene container to store the salted jackfruit.
Detailed instructions on how to extract the edible pulp is given in my recipe
No.255, i.e., Crispy Jackfruit Chips. The pulp can be preserved
either whole or after it is cut into juliennes. It is better to preserve it in
the julienne form as you don’t have to slice the pulp again when you prepare Salla
Upkari (Salted Jackfruit Stir-fry). Moreover, when you preserve it in
julienne form, it is also easier to desalt quickly.
If however, you are salting 4 or 5 jackfruits at a go, it is
not possible to cut all the pulp to juliennes by yourself as it is quite
tedious and time-consuming. In such cases, it is better to preserve the pulp
whole. You can slice it later, before or after desalting for cooking.
To salt the jackfruit, grab a fistful of the juliennes or of
the uncut pulp and spread it at the bottom of the vessel. Sprinkle a teaspoon
(or if your fist is large, make it 1½ teaspoons) of powdered salt over the
fruit. Continue the process, layer after layer, pressing down the fruit every
now and then, till all the fruit is in the vessel. Sprinkle the final teaspoon
of salt and cover with lid. Leave undisturbed overnight.
Next day, at any time of your convenience, open the lid. You
will find that a lot of water has oozed out of the fruit. Wash and dry your
hand. Take out a handful of the fruit and squeeze off as much water as you
comfortably can. Now, gently put the fruit on one side of the bottom of the
container. Likewise, squeeze more handfuls of fruit and place them tightly next
to one another. As soon as one layer of tight fitting handfuls of fruit cover
the bottom of the container, sprinkle another teaspoonful (or two teaspoonfuls
if the container is an extra-wide one) of powdered salt. Continue with the
fruit and then with the salt, pressing down with your palm, till all the fruit
is in the container. Now sprinkle enough salt to cover the fruit lightly all over.
Close the lid tight and store at room temperature in a cool, dark place. Refrigeration
is not required. You need to wait for at least a month before you can take out
some of the salted jackfruit.
Desalting:
Take out two or three fistfuls (with a clean dry hand) from
the container (three fistfuls should suffice for four persons), rinse once in
water and then soak overnight in a bowl of water. It is better to use water
around 3 to 4 times the volume of the salted jackfruit; because much of the excess
salt will leech out into the water. Next morning or afternoon, simply squeeze
off the excess water handful by handful and your salted jackfruit is easily
desalted and ready for use. If the desalted jackfruit is made of whole pulp
pieces, you have to slice them lengthwise into juliennes. Now it is time to
prepare yummy, chewy Salla Upkari.
Ingredients:
1)
Desalted salted jackfruit pulp – 2 to 3 handfuls
2)
Coconut oil or any other cooking oil – 1½ tablespoons
3)
Mustard seeds 1½ teaspoons
4)
Dry hot red chilies – 2 or 3 nos.
To Cook:
To enjoy the full taste of traditional Konkani Salla
Upkari, you need to stir-fry it in a cast iron wok. If not available, try
to borrow one from your neighbour. If your neighbour does not have one, or
won’t give you one, use any other wok or frying pan.
Break each dry red chili carefully into 2 or 3 pieces and set
aside. Set the wok on high heat. Pour in the coconut oil and tip in the mustard
seeds. As soon as the mustard seeds are about to finish crackling, throw in the
broken red chilies. Stir twice or thrice and chuck in the desalted jackfruit
juliennes. Stir well and cover with lid. Turn down the heat. Stir occasionally
and fry for 8 to 10 minutes till the juliennes are nicely cooked and semi
fried. Take care to cook with the lid covering the wok to ensure uniformity in
cooking. Serve hot with rice or just enjoy this wonderful Salla Upkari
by itself while watching T.V. You will bless me, I’m sure!
Enjoy!!!
Note:
It is usually unnecessary to add any salt, since the desalted jackfruit juliennes (Sàl in Konkani) contain enough residual salt.
I am loving Jackfruit Stir-fry. It is so delicious and yummy. I am curious to prepare Salla Upkari as it is one of the famed Indian Food Recepies and acknowledge by many.
ReplyDeleteGreat reeading your post
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