I know that you and I share a lot in common. Like we love food, we love healthy eating and we love home made food too. Did I say home made?? Yeah. It’s home made fryum (sendige) time. Summer has all up with SUN being more and more a matter of complaint making our lives sweaty. You all wonderful home makers must be busy making mammoth quantity of fryums, papads and pickles to effectively use the scorching heat from SUN. I appreciate you and your love towards good home made food to keep all the family member’s health intact.
I had the vision of posting some thing unique, genuine fryum recipe this summer. With that vision in my mind I had brought a jar full of brined jackfruit from my mother which was safely kept in refrigerator till now. Does the word brined sound new? Let me make it clear. When jackfruits are in season, the matured ones are chosen and their pods are separated. Then a jar is filled with layer by layer of jackfruit pods followed by layer by layer of salt. When jackfruit pods are stored like this, you get to use them even during rainy days when the said fruit is unavailable. Preserving this way, it’s technically called BRINED or SALTED.
I could make a batch of brined jackfruit fryums this week which are an absolute hit. Meaning the fryums turned exactly the way they had to be. The key aspect or the key area where anyone can go wrong is with brined jackfruit pods itself. Meaning as the pods are preserved in salt, they would have absorbed most salt in them. You need to soak them in water for about 8 to 10 hours with water being changed once or twice in between. This helps in removing all excess water from the fruit. Also don’t use SALT in this recipe, whatever salt is retained in the jackfruit pods is enough for the fryums.
In Udupi-Mangalore region these brined jackfruit pods are easily available in most stores which you can use for the purpose. Brined jackfruit fryum is going to be new addition to your collection of summer recipes.