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.