Kadachakka Curry
Kerala’s Kadachakka Masala Curry celebrates simple ingredients elevated by the magic of spices and coconut. With its creamy texture and rustic aroma, this curry is a beautiful way to bring coastal tradition to your dining table. Whether you’re exploring Kerala cuisine or craving a wholesome vegetarian meal, this recipe is a keeper!
Servings: 4
Calories: 21kcal
Ingredients
- Breadfruit- 1 medium size
- Shallots - 7-8
- Ginger - 1 inch piece, finely chopped
- Garlic- 2-3 pods, finely chopped
- Grated coconut- 1 cup
- Dry red chilies- 4-5
- Curry leaves - 3-4
- Coriander powder - 2 ½ tsp
- Turmeric powder - ½ tsp
- Garam masala - ½ tsp
- Mustard seeds - ½ tsp
- Oil- 1-2 tsp
- Curry leaves - 4-5
- Salt to taste
Instructions
- Remove the skin and cut the bread fruit into small cubes. (It is a good idea to oil your knife and hands before you cut the breadfruit as it may be slightly sticky).
- The cubes may turn light brown in colour on exposure to air, so it is better to put them in bowl of water.
- Pressure-cook the breadfruit cubes with turmeric and salt for about 10 minutes on a medium flame.
- Roast the grated coconut, 2-3 shallots cut in four and red chillies until the coconut turns dark brown.
- Keep this aside to cool for about 5 minutes.
- Meanwhile, heat a pan, pour about 1 teaspoon oil and add ½ teaspoon mustard seeds.
- After the mustard seeds splutter, sauté the rest of the shallots (cut into four pieces each), curry leaves and finely chopped ginger and garlic.
- Grind the roasted mixture into a thick masala paste.
- Add cooked breadfruit and the ground masala paste into the pan.
- Add water as required.
- Add ½ teaspoon of garam masala and 2 ½ tsp of coriander powder and cook with lid closed for about 7-8 minutes.
- Season with curry leaves and serve Breadfruit Masala Curry with rice or chapathi.
Notes
* Remove the brown part of the bread fruit while cleaning.