Recipe- Popular Karnataka Dish Kadgi 65

Jeegujje Podi or Jeev Kadgi Podi or Jeev Kadgi Kebab, also called Kadgi 65, is a popular recipe from the coastal Karnataka region where the breadfruit is dipped in aromatic batter and fried until crisp. 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.

Ingredients

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, approx
Oil, for frying

Method

HOW TO CUT BREADFRUIT OR JEEV KADGI?

- 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.

HOW TO MAKE THE BATTER FOR PODI OR FRITTERS?

- 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.

MAKING OF PODI

- 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.