Kadachakka Theeyal/Breadfruit in Roasted Coconut Gravy
- luvlittlehearts
- Jul 19, 2016
- 1 min read
Ingredients
Kadachakka /Breadfruit diced-1 1/2 cup
Potato diced- 1 small
Shallots sliced vertically-10 to 12 nos
Turmeric powder- 1/2 tsp
Tomato-1 big
Curry leaves- 1 sprig
Garam masala- 1/2 tsp(optional)
Mustard seeds
Salt to taste
Oil
Water
To roast and grind
Coconut grated- 1 cup
Red chilies- 5 nos
Garlic- 2 cloves
Coriander seeds-1 tbsp
Shallots-4 nos
Fenugreek seeds-1/4 tsp
Fennel seeds- 1/4 tsp
Cumin seeds-1/4 tsp
Cloves- 2 nos
Cinnamon stick - 1 1/2 " piece
Chili powder-1/2 to 1 tsp
Oil- 1 tsp(optional)
Method: 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. Heat 1 tsp oil in a pan and roast ingredients in the ‘To roast and grind’ section, 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.
Happy Cooking!
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