Bread fruit Curry | Kadachakka Curry | Cheemachakka Theeyal

Bread fruit /Kadachakka is loaded with lots of calories and more of fiber.It helps in reducing cholesterol and acts as a bulk laxative.It closely relates to jackfruit and belongs to the mulberry family.Its also a good source of vit C ,excellent source of potassium and copper.This curry is my mom's version and we just love it a lot.Here,its difficult to find bread fruit but at times its available in the korean markets.This theeyal/curry serves best with hot steamed rice.Enjoy making this at home & Have a happy weekend!!!

Check out- Breadfruit(Kadachakka) Thoran

YouTube link- 

 

Ingredients
bread fruit 3/4 of a medium sized one
shallots 15-20
coconut sliced /thenga kothu 1/3 cup
green chillies 2 vertical slit
garlic crushed 3 cloves
shredded coconut 1 cup
turmeric powder 1/3 tsp
coriander powder 2 1/2 tsp
chilly powder 1 1/2 tsp
garam masala 1/2 tsp
tamarind 1/2 lemon size
curry leaves 5-6
oil 2tsp
salt

Method
-Peel the skin and wash the bread fruit.Cut into small cubes,discard the core.Keep aside.
-Soak the tamarind in 1/3 cup water.Strain the pulp and keep aside.
-In the meantime,dry roast the coconut (see pics here) and roast the spices on low-medium flame .Grind this inn a mixer or blender when cooled in a smooth paste using little water.
-Heat oil in a pan and add curry leaves,then fry the sliced coconut until slightly browned.Saute the whole pearl onions/shallots ,crushed garlic and green chillies.
-Add the chopped bread fruit to the sauted shallots.Add the ground paste and bring to boil.Add 1 cup water too.
-Cover and cook for 20 minutes until the bread fruit is cooked and thickens.
-Add the tamarind pulp at this point and adjust salt.Cook again for 5 minutes.Note the oil floating on top.
-Put off flame and serve with rice.

Servings ~ 3-4 adults

NOTES
* You can add more water if the gravy thickens more.
* Adjust the chilly powder and green chillies as per spice tolerance.

* Add nadan tomatoes 2 instead of tamarind, which works fine too.
* You can either put peeled shallots as whole or cut into halves to sauté.

Sending this to WTML(Walking through memory lane) event guest hosted by Archana @ The Mad Scientist Kitchen