Breadfruit Recipes For Monsoon: 6 Regional Coastal Dishes To Try

This classic pan-fried delicacy from the Konkan and Kanara coasts is an indispensable part of a rainy day meal in Goud Saraswat Brahmin households. To prepare this dish, peel the thick green skin of the breadfruit, discard the central core, and slice the flesh into uniform, half-inch thick wedges. Prepare a thick marinade paste by mixing three teaspoons of fiery regional red chilli powder, half a teaspoon of turmeric, a generous pinch of asafoetida, salt, and just enough water to bind the spices. Rub this paste thoroughly onto the breadfruit slices and let them marinate for fifteen minutes to allow the salt to draw out excess moisture. In a shallow bowl, combine half a cup of fine rice flour with a quarter cup of semolina to create a crunchy coating mixture. Dredge each marinated slice heavily in the flour mixture, pressing down firmly so the coating adheres well. Heat a generous pool of pure coconut oil in a heavy iron skillet and shallow fry the wedges on medium-low heat until the exterior forms a rigid, golden-brown crust while the inside remains soft and pillowy.

Hailing from the heart of Kerala, this deeply comforting, thick vegetable stew pairs the earthy starch of breadfruit with native cowpeas and a dual-layered coconut profile. Begin by soaking half a cup of red cowpeas, or vanpayar, overnight, then pressure cooking them with salt until they are completely tender. In a separate heavy pot, cook two cups of diced breadfruit cubes in water along with half a teaspoon of turmeric powder, one teaspoon of red chilli powder, and salt until the pieces can be easily mashed with a spoon. Lightly crush the cooked breadfruit and mix in the boiled cowpeas. Separately, grind one cup of fresh grated coconut with a teaspoon of cumin seeds and two green chillies into a smooth, thick paste, then pour this into the pot and simmer everything gently for five minutes. The defining step of this regional dish is the uluva tempering. Heat coconut oil in a pan, splutter mustard seeds, dried red chillies, and curry leaves, then add half a cup of grated coconut to the oil. Fry this coconut continuously on low heat until it turns a deep, aromatic golden-brown, then stir it directly into the stew to provide a rich, nutty crunch.

In the coastal towns of Maharashtra, particularly across the Ratnagiri and Sindhudurg districts, breadfruit is celebrated through simple, rustic stir-fries that rely on the complex heat of Malvani masala. Peel and dice one medium breadfruit into small, half-inch cubes, placing them immediately in water to prevent any oxidation. Heat two tablespoons of peanut oil or mustard oil in a heavy-bottomed wok and create a fragrant base by crackling a teaspoon of mustard seeds, half a teaspoon of cumin, a large pinch of strong asafoetida, and a dozen fresh curry leaves. Toss the drained breadfruit cubes into the sizzling oil and sauté aggressively for three minutes until the edges begin to seal. Stir in two teaspoons of dynamic Malvani masala, half a teaspoon of turmeric, and salt to taste, ensuring every single cube is completely coated in the red spice mix. Splash half a cup of water into the wok, immediately cover with a tight lid, and let the fruit steam in its own juices on low heat for ten minutes until tender. Finish the dish by folding in a handful of fresh grated coconut and a squeeze of lime juice to cut through the heavy spices.

This deep-fried evening snack from coastal Karnataka turns breadfruit into an incredibly addictive sweet and savoury fritter that pairs spectacularly with strong ginger tea during a heavy downpour. Boil two cups of cored and peeled breadfruit chunks until they are completely soft, then drain the water and mash the hot fruit thoroughly with a fork until no lumps remain. Transfer the smooth mash to a large mixing bowl and add half a cup of soaked and drained raw rice that has been coarsely ground without water. Stir in half a cup of grated jaggery, three tablespoons of fresh coconut bits, a teaspoon of crushed black pepper, and a pinch of salt to balance the sweetness. Vigorously mix the batter with your hands until it forms a thick, dropping consistency. If the mixture feels too wet, bind it with a tablespoon of rice flour. Heat a deep pool of coconut oil in a kadai until shimmering, then drop small, lemon-sized portions of the batter into the oil. Fry the dumplings patiently on medium heat, turning them occasionally, until they turn a uniform dark mahogany colour and develop a crispy exterior that protects a soft, pudding-like center.

This traditional Saraswat Brahmin lentil curry features breadfruit as the star element, swimming in a luxurious, tangy coconut gravy that brings incredible warmth to a gloomy monsoon lunch. Pressure cook half a cup of split pigeon peas, or toor dal, with a pinch of turmeric until completely mushy, then set it aside. In a separate pot, boil two cups of cubed breadfruit in salted water until fork-tender. Prepare the wet spice paste by grinding one cup of grated coconut, four roasted Byadgi chillies, and a small marble-sized ball of tamarind with a splash of water until completely smooth and velvety. Pour this vibrant orange paste and the cooked dal into the pot with the boiled breadfruit, stirring well to combine the elements. Bring the curry to a vigorous rolling boil, then lower the heat to let it simmer and thicken for seven minutes. The soul of the ambat lies in its final tempering. Heat a tablespoon of coconut oil in a small pan and fry one finely chopped small onion until it passes the golden stage and becomes deeply caramelised and nearly burnt. Pour this dark, sweet onion oil directly over the bubbling curry to create an intensely fragrant, smoky finish.

Though originating across the water in Sri Lanka, this heritage breadfruit curry is deeply tied to the shared monsoon ecology of the region and offers a brilliant lesson in using raw spices and layered coconut milk. Cut a peeled breadfruit into large, substantial chunks and place them into a clay pot, which is the traditional vessel for this specific preparation. Season the fruit with half a teaspoon of turmeric, a teaspoon of unroasted Sri Lankan curry powder, two slit green chillies, a sprig of pandan leaves, and a bruised lemongrass stalk. Pour in one and a half cups of thin coconut milk, cover the clay pot, and simmer on medium heat for fifteen minutes until the liquid reduces and the breadfruit absorbs the aromatics. Once the fruit is tender, pour in half a cup of thick, first-press coconut milk and a teaspoon of raw mustard paste, letting it cook uncovered on low heat for an additional three minutes without letting the cream split. In a separate pan, temper mustard seeds, sliced shallots, and dried chillies in coconut oil until crispy, then pour this crackling mix over the creamy, pale yellow curry just before serving.