Breadfruit Gashi / Kadachakka Gashi (A delicious curry with coconut & dal. Goes well with Rice)
Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, that is native to the Malay Peninsula and western Pacific islands. It has also been widely planted in tropical regions elsewhere.
The breadfruit is closely related to the breadnut and the jackfruit. It is called "Kada Chakka" in the Malayalam language , lanthe ponosu / gudgo in Konkani and "Jeegujje"/"Geegujje"/"Jigujje" in Tulu.
The breadfruit is closely related to the breadnut and the jackfruit. It is called "Kada Chakka" in the Malayalam language , lanthe ponosu / gudgo in Konkani and "Jeegujje"/"Geegujje"/"Jigujje" in Tulu.
Serves: 4
Ingredients
250 g raw breadfruit (kadachakka) / 1/2 cut piece, cut into 2 cm cubes - Only the outer skin is removed
1 potato, cut into cubes
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )
1 potato, cut into cubes
1/2 ( 50 g ) cup tur dal
1 1/4 cup water
1/2 teaspoon turmeric powder
1/4 teaspoon oil
3/4 teaspoon salt ( or to taste )
1 kudam puli ( Kokum or darmbya sole - for sour taste )
For Coconut paste:
1 cup ( 75 g ) grated coconut
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water
3/4 teaspoon red chilli powder
1/2 teaspoon turmeric powder
2 tablespoon water
Make a smooth and thick paste of above ingredients with water.
Method
Boil tur dal in 1 1/4 cup water with oil and turmeric powder in pressure cooker for 15 minutes or till done / soft (reduce the heat after 2 nd whistle and cook for 15 minutes). Allow the cooker to naturally.
Separately pressure cook breadfruit and potato cubes with 1/2 cup water and 1/2 teaspoon salt for 2 whistles on high heat. Allow the cooker to cool naturally.
In a wide bowl, mix cooked dal, boiled breadfruit & potato pieces, adjust salt to taste and 1 kudampuli / darbyasole. Adjust the consistency with 1/2 cup water if required. Cover with a lid and cook on low to medium heat for 15 minutes.
Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes ( Do not add extra water ).
Separately pressure cook breadfruit and potato cubes with 1/2 cup water and 1/2 teaspoon salt for 2 whistles on high heat. Allow the cooker to cool naturally.
In a wide bowl, mix cooked dal, boiled breadfruit & potato pieces, adjust salt to taste and 1 kudampuli / darbyasole. Adjust the consistency with 1/2 cup water if required. Cover with a lid and cook on low to medium heat for 15 minutes.
Add coconut paste and mix well and cook on a low heat for 8 - 10 minutes ( Do not add extra water ).
For Seasoning:
1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring dark green curry leaves
1 teaspoon mustard seeds
1/2 teaspoon jeera ( cumin seeds )
1 spring dark green curry leaves
Method
Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2 - 3 minutes until fragrant. Pour the seasoning over kadachakka gashi and mix well. Serve with rice.
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