Crispy Jeegujje Podi Jeev Kadgi Podi Fried Breadfruit

Want to know more about breadfruit, the difference between jackfruit and breadfruit, and its benefits? Please read my post here. They say some food recipes remind you of one’s hometown or family, and this jeev kadgi podi is one of those, especially for people from Mangalore & Udupi region. Many people also have a tree of this fruit in their backyard.

Breadfruit is popular during the end of summer and the beginning of monsoon season here in the coastal towns of Karnataka. But this fruit is also available in specialty stores across the world. It is called jeevgujje in tulu, deevi halasu in Kannada, deviyacha gujiya in Marathi, jeev kadgi in konkani, kadachakka or seemachakka in Malayalam. What do you call in your local language? Do let me know in the comment section below. Jeev Kadgi is also considered one of the best substitutes for meat, along with jackfruit.

If you want to try this recipe but cannot find breadfruit, try these substitutes? You can use the same batter to fry gobi (cauliflower), babycorn, paneer, mushroom, potato, banana, jackfruit, bitter melon, etc. Coming back to Jeegujje Podi Make sure the jeegujje you are using is fresh and unripe. Ripe breadfruit will be too sweet and not suitable for deep-fried items. You can vary all the spices in the recipe to your taste. You can also check my video on the making of jeegujje podi, and how to cut and fry them.

20 Breadfruit pieces ( 3 to 4 mm thick) ½ cup Raw Rice 4 to 5 Dry red chilies or Paprika 3 Garlic cloves 1 inch Ginger, sliced Tamarind, small ball 1 teaspoon Salt ¼ to ½ cup Water, approximately Oil, for frying

How to make CRISPY JEEGUJJE PODI? | JEEV KADGI PODI | FRIED BREADFRUIT

First, you must peel the breadfruit and then cut it in half lengthwise. You can check out the video here. Further, cut each half into another half lengthwise and then cut them into slices 3 to 4 mm thick.

Soak rice in water for 1 to 2 hours (check tips for substitutes). After 2 hours, drain and add it to mixer blender along with red chile, garlic, ginger, tamarind, salt, and water starting at ¼ cup and blend it to smooth paste of medium-thick pourable consistency. Check the consistency here. Transfer it to the bowl. Adjust salt if needed.

Heat oil in a pan for frying. Once hot, dip each slice of breadfruit in the batter and drop them in oil (5 to 7 slices at a time, depending on the size of the pan). Fry them on medium to medium-high flame till it is crisp on the outside and cooked inside.

Rice can be substituted with rice flour Dry red chile can be substituted with red chile powder Ginger and garlic can be substituted with ginger-garlic paste Tamarind can be substituted with lemon juice. Always see that the batter is not watery or toot hick. It should be just thick enough to coat the breadfruit. Fry it on medium flame to get the best fry.

You can also check rava fry prepared using jeev kadgi or breadfruit here.