JOIN USBreadfruit Podimas
Ingredients: Two raw breadfruits; 1 tsp of turmeric powder; 2 tsps of salt; tsp of hing; 4 red chillies; a sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal and 1 tbsp of cooking oil.
Method: Turn on the stove and place the raw breadfruit on it. Turn it around frequently to cook it evenly on all sides. The skin will carbonise, it but will conduct heat to cook the insides and protect them from getting burnt. Once cooked, wait for it to cool and peel off the burnt skin. Heat oil in a pan and fry the channa dal, urad dal and red chillies with hing. Grind the fried ingredients coarsely, toss the cooked breadfruit with the ground spices and run it for a minute in the food processor. Now crumble the mixture with a blunt ladle. Serve the podimas with hot rice and a raita of your choice.
Breadfruit & Coconut Curry
Ingredients: Two raw breadfruits; a cup of grated coconut; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; tsp of hing; 4 red chillies; 4 garlic pods (optional); 1 sprig of curry leaves; 1 tsp of channa dal; 1 tsp of urad dal; 1 tbsp of coriander seeds; 1 tsp of cumin seeds; 1 tsp of mustard seeds and 2 tbsps of cooking oil.
Method: Skin the breadfruit, dice it and pressure cook it using little water. Marinate the cooked breadfruit in tamarind extract mixed with salt, turmeric powder and hing for 10 minutes. Fry the channa dal, urad dal, coriander seeds, cumin seeds, red chillies, garlic and curry leaves in little oil and grind the ingredients finely. Take a heavy-bottomed pan, add a tbsp of oil and add mustard seeds to it. Add the marinated breadfruit to the pan and saut it for a while. Add the ground ingredients and saut the same. When the curry appears golden brown, add the grated coconut and mix it well before turning off the heat. Serve as a side dish for rice or roti.
Breadfruit Roast
Ingredients: Two raw breadfruits; 1 tbsp of tamarind extract; 1 tsp of turmeric powder; 2 tsps of salt; tsp of hing; 1 tbsp of red chilli powder; a sprig of curry leaves and half a cup of cooking oil.
Method: Skin the breadfruits and slice them into thin wafers. Marinate the breadfruit slices in tamarind extract mixed with chilli powder, salt, turmeric powder and hing for an hour or so. Take a heavy-bottomed pan, add a tablespoon of oil and heat the same and spatter the mustard in it. Add the marinated breadfruit and curry leaves to the pan and saut it for a while. Add oil from time to time to the pan and attend to the vegetable till it turns into a fine roast. This roast can be served as a side dish with rice or simply eaten as a snack.
Note: You can even deep fry the marinated the breadfruits and eat them as chips.