Kadachakka Theeyal/Bread fruit in spicy toasted coconut sauce

What you need

Kadachakka/ Bread fruit: 1 ½ cup

Pearl onions: 19 nos

Toordal: ½ tablespoon

Coconut: ½ cup

Chili powder: ¼ teaspoon

Coriander powder: ½ teaspoon

Oil: 1 tablespoon + 1 teaspoon ( For authentic taste use coconut oil)

Salt: ½ teaspoon or to taste

Tamarind: small lemon size

Water: 2 cup

Mustard seeds: ½ teaspoon

Turmeric powder: ¼ teaspoon

Red chili: 2 no ( halved into pieces)

Curry leaves: 2 sprig

How I made

In a small sauce pan fry coconut, toor dal and 5 pearl onions until coconut becomes brown color. It took about 3 minutes. Then add turmeric, chili powder and coriander powder and fry for another 2 minutes and set aside.

In a medium sauce pan add 1 tablespoon of oil and add rest of onion and bread fruit and fry for about 5 minutes then add 1 ½ cup water and let it boil for another 5 minutes or until the bread fruit is done.

In the mean time grind the fried coconut, chili powder, coriander powder mixture with ¼ cup water to form a fine paste and set aside.

In a small bowl add tamarind and ¼ cup water and microwave high for 15 seconds and extract the juice and set aside.

Add tamarind juice to bread fruit and boil it for 2 minute. To this add ground coconut onion spice mixture and boil for another 2 minutes.

In a small skillet heat rest of oil and add mustard seeds, red chilies and curry leaves. Once mustard seeds start spluttering switch off the flame and add it to curry.

Enjoy with hot rice.