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Kadachakka/Sheemachakka Varutharachathu (Breadfruit with roast and ground Coconut)

 

 

I don’t have to explain how excited one gets when you get to meet your friend after a long gap. Last weekend I witnessed such an occasion. Amma was in touch with her childhood friend but they hadn’t met in 30 years. Last Sunday was the much awaited day. Amma was all excited. We all could feel it. It was such a heartwarming moment to see both friends hugging each other and excitedly introducing every members of the family to the other one. We all moved aside to another corner so that they could catch up from where they left off.That’s when I realised how much social media has helped us keep in touch with long lost friends. Having spent a few hours together, it was time for us to head back home. Aunty ran into the kitchen and came back with a package. It had breadfruits and tapioca.

I can’t even recollect the last time I prepared breadfruit. However, the moment I saw it, I made up my mind to make Varutharacha Curry. With Amma around, it was a bit more easy task 🙂

Kadachakka/Sheemachakka Varutharachathu (Breadfruit with roast and ground Coconut)

I don't have to explain how excited one gets when you get to meet your friend after a long gap. Last weekend I witnessed such an occasion. Amma was in touch with her childhood friend but they hadn't met in 30 years. Last Sunday was the much awaited day. Amma was all excited. We all could feel it. It
Cook Time 30 mins
Total Time 30 mins
Course Side Dish
Cuisine kerala
Servings 4 serving

Ingredients
  

  • 1 Breadfruit
  • to taste Salt
  • 1/4 teaspoon Turmeric powder powder

To be roasted and ground to a fine paste

  • 1 - 1/2 cups Coconut Grated
  • 4 shallots Sliced
  • 2 Garlic cloves Sliced
  • 2 pinchs Fennel seeds
  • 4 teaspoons Coriander powder powder
  • 1 - 1/2 teaspoons Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • 2 sprigs Curry leaves

Instructions
 

  • Peel and cut the breadfruit into small chunks. Wash well and drain.
  • Place the pieces in a pan with salt, turmeric powder, a few curry leaves and water.
  • Cover and cook till it is cooked through. It should not turn mushy.
  • Meanwhile roast the coconut, shallots, garlic, fennel and curry leaves in a pan, till light brown in colour.
  • Add the coriander powder, chilli powder and turmeric powder and fry further till dark brown.
  • Allow to cool.
  • Grind the roasted mixture with some water to a smooth, fine paste.
  • Pour this mixture into the cooked breadfruit.
  • Return the pan to heat.
  • Bring the curry to a boil.
  • Adjust seasoning and switch off heat.
  • Serve with Rice

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