A comforting and not-too-spicy breadfruit dish to relish.
It might come as a surprise to many, but breadfruit is both a vegetable and a fruit. The breadfruit tree is a species of the mulberry and jackfruit family. The fruit reaps several nutritional benefits and is a staple food in many tropical countries. Until now, breadfruit has been enjoyed as snacks or desserts. But this breadfruit recipe is not a sweet delicacy but a typical Keralite cuisine.
The not-so spicy curry is a bit different from the other south Indian cuisines that tends to be spicy .Instead the dish is creamy, yielding mild flavours. The essential ingredients like shallots, curry leaves, and coconuts bits form the base of the gravy and aromatic spices are added. The breadfruit chunks are then cooked in the spiced curry. Coconut milk is drizzled on top to augment the richness of the gravy.
Breadfruit is a flowering tree that has a taste somewhat like an artichoke or chestnut. It is a green skinned fruit having spikes on its cover. It is a protein-rich food and a delicious starchy fruit. You can eat it baked, fried, steamed, and buttered and the list is endless. It can be relished in both savoury and sweet flavours. It originated in New Guinea and the Indo-Malay region.
Europeans discovered the fruit in the late 15th Century. The fruit was once given to the slaves to survive. The fruit got such a name because of its texture and taste similar to potato and freshly baked bread. It can be eaten raw too. Ulu is a Hawaiian name for breadfruit. It is commonly found in tropical regions. It is believed that breadfruit hails from the sky and it is a bread from heaven.
Here’s the recipe for Breadfruit Curry.
Preparation time: 15 minutes
Cooking time: 30 minutes
1. 2 tsps coconut oil
2. 2 chopped bread fruit
3. 3-4 sprigs curry leaves
4. 2 green chillies
5. 2 cup coconut strips
6. 2 cups grated coconut
7. 4 chopped onions
8. 1½ tbsp coriander powder
9. 1 tbsp red chilli powder
10. ½ tsp turmeric powder
11. 1 tsp garam masala
12. Salt, to taste
1. In a large skittle, dry roast grated coconut. Keep stirring continuously until it turns golden brown.
2. In a heated pan add oil followed by mustard seeds. Let the seeds crackle and then add the coconut pieces. Sauté the ingredients well.
3. Add onions and curry leaves and cook for 4 minutes or till it turns golden brown.
4. Lower the flame and add the spices – coriander powder, red chilli powder, and turmeric powder followed by salt to taste.
5. Then add the bread fruit and cook well.
6. In a silbatta or grinder, grind the coconut and garam masala to form a paste.
7. Finally, add the coconut paste to the cooked breadfruit.
8. Mix gently to combine and adjust. Drizzle the coconut milk.
9. Serve hot with steamed rice.