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Main Course

Kadachakka Masala | Breadfruit Masala

A flavorful and styled dish in Kerala Cuisine. The spicy flavored aromatic curry dish is blended with Kadachakka pieces in a thick gravy. It is roasted coconut mixture that makes Kadachakka Masala a delight and favorite.

Ingredientsfor 6 servings

1 medium Breadfruit Kadachakka
2 nos Onions — chopped
6 nos Shallots (Kunjulli)
1 nos Garlic pod , small — optional
1/2 tsp Fennel (Perinjeerakam)
2 nos Cloves (Grambu)
1/2 cup Coconut — grated
2 sprig Curry leaves
1/4 tsp Turmeric powder
1 tbsp Coriander seeds
Or
3 - Coriander powder
2 tsp Chilly powder
2 - Peppercorns , Kurumulaku — optional
1 cup Water
Salt, to taste
1 tbsp Oil
1/2 tsp Mustard seeds
2 - Red chillies (Kollamulaku)

Preparation

Step 1
Heat up a pan.
Step 2
Roast the coconut with coriander seeds.
Step 3
If using coriander powder, add with chilly powder at the end of roasting.
Step 4
Add shallots, fennel, cloves, garlic and peppercorns and fry, till they goes golden brown.
Step 5
Add chilly powder.
Step 6
Grind them to a paste with water.
Step 7
Clean the kadachakka and cut into small pieces.
Step 8
Boil it with turmeric powder and 3/4 cup of water, till tender.
Step 9
Warm the oil in a pan.
Step 10
Let the mustard seeds crackle and cook red chillies.
Step 11
Add chopped onions and curry leaves and sauté, till the onion turns brown.
Step 12
Shallots can be added along with this again - optional.
Step 13
Add the masala paste and cook for about 2 minutes.
Step 14
Add kadachakka and salt and let it mix for 2 - 3 minutes.
Step 15
Add 1/4 cup of water.
Step 16
Put the lid on and cook, till its well cooked and the ingredients have blended well.
Step 17
You can add tomatoes, if desired.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Main Course

Kadachakka Masala | Breadfruit Masala

Ingredientsfor 6 servings

1 medium Breadfruit Kadachakka
2 nos Onions — chopped
6 nos Shallots (Kunjulli)
1 nos Garlic pod , small — optional
1/2 tsp Fennel (Perinjeerakam)
2 nos Cloves (Grambu)
1/2 cup Coconut — grated
2 sprig Curry leaves
1/4 tsp Turmeric powder
1 tbsp Coriander seeds
Or
3 - Coriander powder
2 tsp Chilly powder
2 - Peppercorns , Kurumulaku — optional
1 cup Water
Salt, to taste
1 tbsp Oil
1/2 tsp Mustard seeds
2 - Red chillies (Kollamulaku)

Preparation

Step 1
Heat up a pan.
Step 2
Roast the coconut with coriander seeds.
Step 3
If using coriander powder, add with chilly powder at the end of roasting.
Step 4
Add shallots, fennel, cloves, garlic and peppercorns and fry, till they goes golden brown.
Step 5
Add chilly powder.
Step 6
Grind them to a paste with water.
Step 7
Clean the kadachakka and cut into small pieces.
Step 8
Boil it with turmeric powder and 3/4 cup of water, till tender.
Step 9
Warm the oil in a pan.
Step 10
Let the mustard seeds crackle and cook red chillies.
Step 11
Add chopped onions and curry leaves and sauté, till the onion turns brown.
Step 12
Shallots can be added along with this again - optional.
Step 13
Add the masala paste and cook for about 2 minutes.
Step 14
Add kadachakka and salt and let it mix for 2 - 3 minutes.
Step 15
Add 1/4 cup of water.
Step 16
Put the lid on and cook, till its well cooked and the ingredients have blended well.
Step 17
You can add tomatoes, if desired.