Breadfruit tree is a commonly seen tree in our hometown. We usually make kootu (side dish) for rice using the breadfruit, but you can make chips and some desserts too. In Minnesota, the frozen breadfruit is available in the Indian grocery stores, but occasionally they will have the fresh ones too. When we see the fresh ones, we get it and make this side dish. It is one of my favorites, so whenever I cook it, I feel like home.

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Ingredients

• Breadfruit ————————— half of a normal size fruit
• Indian chili powder ———- 1 tsp
• Turmeric powder ————– 1/2 tsp
• To make a coconut paste
  • Grated coconut ———– 1/2 cup
  • Cumin seeds ————— 1/2 tsp
  • Garlic cloves —————- 3
  • Pepper corn —————– 1/4 tsp
• For tempering
  • Mustard seeds ————- 1/2 tsp
  • Split urad dal ————— 1 tbsp
  • Curry leaves —————— 3 springs
  • Cooking oil ——————– 1 tbsp

How To Make

• Peel the skin off from the breadfruit and dice it into small cubes
• Heat the oil in a pan and do the tempering using the ingredients listed for tempering
• Now add the breadfruit pieces, chili powder and turmeric power
• Then add a cup of water and salt, mix it well and cook for about 15 minutes or until the breadfruit becomes tender
• In the meantime, grind the grated coconut, cumin seeds and a garlic into a medium fine paste using a mixer/blender
• Add the paste into the pan and mix all together
• Cook for five more minutes and turn off the stove
• Now it is ready to serve, we usually eat it with rice

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