Kadachakka Varutharacha Curry / Bread Fruit in Roasted Coconut Gravy


Bread fruit – 1

Turmeric powder – 1/4 tsp

Water – 1 cup

Salt – to taste

For Roasting

Coconut oil – 2 tsp

Grated coconut – 3/4 cup

Small onions – 3

Garlic – 2

Cumin seeds – 1/4 tsp

Coriander powder – 3 tsp

Chilly powder – 1 tsp

Pepper powder – 1/4 tsp

Garam masala – 1/4 tsp

For The Gravy

Coconut oil – 1 tbsp

Mustard seeds – 1/2 tsp

Small onions – 4 sliced

Green chilly – 1 slit

Curry leaves – 2 sprigs

Water – 1 cup + 1/2 cup

Tamarind – 1 gooseberry size


Remove the skin and the middle portion of the breadfruit and cut it into cubes.  Soak the breadfruit cubes in water so that they do not become brown.  Transfer breadfruit cubes, turmeric powder, water and salt into a pressure cooker.  Cook for 5 minutes on a low flame, after the first whistle.  Soak the tamarind in 1/2 cup of water.  Heat oil in a small non-stick pan and add coconut oil, grated coconut, small onions, garlic and cumin seeds.  Fry them on a medium heat.  When the grated coconut turns golden brown, add the spice powders and fry for a minute and switch off the flame.  Cool and grind it to a fine paste by adding some water.  Heat oil in a non-stick pan and splutter mustard seeds.  Add the small onions, green chilly  and curry leaves.  Fry for 2 minutes and add the ground coconut paste and fry for a minute.  Add the cooked bread fruit along with the left over water, tamarind paste and water.  Mix well and adjust the salt.  Simmer for 5 minutes.  Tasty ‘Kadachakka Varutharacha Curry /  Bread Fruit in Roasted Coconut Gravy’ is now ready.  Serve it with rice.  Enjoy!