Breadfruit is seasonal much-loved veggie in our coastal region of Karnataka.
It is something we all grew up with – “a comfort food”
It can be consumed when it is mature, but still firm and can be cooked and eaten in so many forms.
This picture is not enough to bring out the glory of this sambar. This veggie is very soft, melt in the mouth type and combined with this sambar, it makes a heavenly gravy.
Let us see how to prepare it –
Bread fruit – 1
Red chilli powder – 1 tea spoon
Jaggery – 1 to 2 tsp
Toor dal – ¼ cup (cooked)
Coriander – 1 table spoon
Cumin – ½ table spoon
Urad dal – 1 ½ table spoon
Hing – ¼ tea spoon
Grated fresh Coconut – 1 bowl
Tamarind – 1 tea spoon
Coconut oil – 1 table spoon
Mustard – 1 tea spoon
Curry leaves – 1 spring
Onion – ½ (chopped)
– Apply some oil to your hand. To some extent it will protect your hand from blackening
– Take fresh breadfruit, wash properly. Take one sharp knife and remove outer skin as thin as possible and reserve this to make chutney. Yup!! you heard it right: D
– Make four longitudinal pieces, remove inner pith (which is slightly harder and rubbery in nature)
-Immerse these pieces in bowl of water for 2 minutes.
– Take out and Make chunk like pieces.
– Cook these pieces with sufficient water, salt, jaggery, red chilli powder.
– Now take one kadai, add 1 tsp of coconut oil, put coriander, cumin, urad dal, hing and red chillies – fry in a low flame. When urad dal becomes red, switch off.
-Grind this masala by adding coconut, tamarind and required amount of water to fine paste.
-When breadfruit pieces are done, add cooked dal and ground masala. Check for the salt. Keep this on the stove top and boil this mixture.
-After it boils switch off and add seasoning by heating coconut oil, add mustard when it starts spluttering. Add curry leaves and chopped onion. Fry nicely till onion chunks are brown and add this over ready sambar.
-Enjoy this sambar with hot rice.