Saturday, July 23, 2011



  1. Kadachakka /Breadfruit diced-1 1/2 cup
  2. Potato diced- 1 small
  3. Shallots sliced vertically-10 to 12 nos
  4. Turmeric powder- 1/2 tsp
  5. Tomato-1 big
  6. Curry leaves- 1 sprig
  7. Garam masala- 1/2 tsp(optional)
  8. Mustard seeds
  9. Salt to taste
  10. oil
  11. Water

To roast and grind

  1. Coconut grated- 1 cup
  2. Red chilies- 5 nos
  3. Garlic- 2 cloves
  4. Coriander seeds-1 tbsp
  5. Shallots-4 nos
  6. fenugreek seeds-1/4 tsp
  7. fennel seeds- 1/4 tsp
  8. Cumin seeds-1/4 tsp
  9. Cloves- 2 nos
  10. Cinnamon stick - 1 1/2 " piece
  11. Chili powder-1/2 to 1 tsp
  12. oil- 1 tsp(optional)

  • Heat oil in a pan and add mustard seeds and let it splutter.
  • Add curry leaves and shallots and potato.Saute for a minute.
  • Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
  • Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of  ingredients to roast and grind),stirring continuously.
  • Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
  • Allow it to cool  and grind this to form a smooth paste without adding water.
  • Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens. 
Serve with rice
(Note: You can also use tamarind instead of tomatoes ,just add 1 tsp tamarind paste to the curry while  you cook the breadfruit/kadachakka,just avoid tomatoes if you are doing so.)


Sending this to Kerala kitchen July event at Magpies recipes.

No comments:

Post a Comment