Breadfruit curry (kada-chakka Curry) is a Kerala curry served with rice. Breadfruit belongs to mulberry and jackfruit family. Some say breadfruit taste like freshly baked bread or like a potato. In Kerala, India, it is known as kada-chakka or sheema-chakka because it looks like a small seedless jackfruit. A long time ago voyagers took bred fruit seeds to different parts of the world and planted it in their countries, because of its health benefits, and for its wood which was used for making boats. It is available in over 90 countries including Southeast Asia, Central America, Africa, Pacific Ocean and the Caribbean. It is an excellent source of Vitamin C, thiamin, and potassium. Breadfruit has different names in different languages, and it is cooked in different ways all around the world. The recipe here is one of the ways we cook breadfruit in Kerala, India. Breadfruit curry with some warm rice makes a great Kerala meal.
Cuisine: Soth Indian Course: Side dish Prep Time: 15 minutes Cook time: 20-30 min Servs: 6-7
Ingredients
1 cup dried coconut powder
1 cup water
1/2 of a kada chakka (breadfruit)
1 medium onion, sliced
5 cloves of garlic, minced
3 dried red chiles, broken in half
1 tablespoon minced ginger
1 sprig curry leaves, stem removed
1 teaspoon coriander powder
1/2 teaspoon chile powder
1/2 teaspoon turmeric powder
1 tablespoon salt divided.
1 cherry size ball of tamarind soaked in 1/2 cup of water
1/4 cup water
Cooking Directions
1. Toast the dried coconut powder until it’s golden brown
2. Move it to a plate to cool down.
Preparing Breadfruit
3. Cut the kada chakka (breadfruit) in half and cut it into several long pieces.
4. Remove the skin and the brown membrane from the center. Slice it into small pieces
5. Add it into water to prevent discoloration.
6. Cook this in 3 cups of water with 1/2 teaspoon salt and turmeric powder until soft. You can also cook this in a pressure cooker for up to 3 whistles.
7. Soak tamarind in water
8. Heat oil in a pan.
9. Add mustard seeds and cover it with a lid. Allow it to pop.
10. Add onion, ginger, garlic, and curry leaves. Sauté this until the onions are soft.
11. Add coriander powder, chile powder, turmeric powder and 1/2 teaspoon kosher salt
12. Add the cooked kadachakka (breadfruit) and mix well.
13. Grind the dried coconut in 1 cup of water, and add it to the curry. Use 1 cup of water to wash out any excess coconut and add to the curry.
14. Strain the tamarind into the curry. Add 1/4 cup of water little by little into the strainer, squeeze the tamarind until you get most of the juice out and the water starts to run clear. Cover and boil the curry until you see oil forming on top of the curry.
Turn off the breadfruit (Kada-chakka) curry and enjoy it with some warm rice.
