Breadfruit Curry Recipe – Authentic Indian Toordal & Coconut Delight

Last Updated on 2 months by Neha Deshmukh

Breadfruit Curry Recipe – Authentic Indian Toordal & Coconut Delight

Introduction

Oh, breadfruit curry! This one holds a special place in my heart. Growing up, my grandmother would make this during the monsoon season when breadfruit was plentiful. The aroma of roasting coconut and the tangy tamarind… it’s pure comfort food. It’s a little different, a little unexpected, but trust me – this South Indian delight is worth a try! It’s a beautiful blend of flavors and textures, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

This Breadfruit Curry isn’t your everyday Indian dish. It’s a regional specialty, packed with unique flavors. It’s wonderfully aromatic, subtly sweet from the breadfruit, and has a lovely tangy kick from the tamarind. Plus, it’s a fantastic way to explore a lesser-known vegetable and experience a truly authentic South Indian taste. It’s a hearty, satisfying meal that’s perfect with a steaming bowl of rice.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup Bread fruit, cubed
• 19 Pearl onions
• ?? tablespoon Toordal (split pigeon peas)
• ?? cup Coconut, grated or desiccated
• ?? teaspoon Chili powder
• ?? teaspoon Coriander powder
• 1 tablespoon Oil (for roasting & tempering)
• ?? teaspoon Salt (or to taste)
• small lemon size Tamarind
• 2 cups Water (plus extra for soaking tamarind)
• ?? teaspoon Mustard seeds
• ?? teaspoon Turmeric powder
• 2 nos Red chili, dried
• 2 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Toordal: A South Indian Staple
Toordal is a split pigeon pea lentil, commonly used in South Indian cooking. It adds a lovely nutty flavor and thickens the curry beautifully. You can usually find it at Indian grocery stores. About 50-60g is a good starting point.

Coconut: Fresh vs. Dried – Which to Use?
Traditionally, this curry uses freshly grated coconut. It really does make a difference! But, if you can’t get your hands on fresh, unsweetened desiccated coconut works well too. About 100g of desiccated coconut is a good substitute.

Pearl Onions: Regional Variations & Substitutions
Pearl onions add a delicate sweetness. If you can’t find them, small shallots are a great alternative. About 100g should do the trick.

Breadfruit: Understanding This Unique Vegetable
Breadfruit is a starchy fruit that tastes a bit like potatoes when cooked. It’s a staple in many tropical regions. It can be a little tricky to prepare (more on that later!).

Spice Blend: The Heart of South Indian Flavor
Don’t be shy with the spices! They’re what give this curry its signature flavor. Adjust the chili powder to your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the coconut, toordal, and pearl onions. Heat a pan over medium heat and roast them until the coconut turns a beautiful golden brown – about 3 minutes. Add the turmeric, chili powder, and coriander powder, and fry for another 2 minutes. Set this aside; it’s the flavor base of our curry!
2. In a separate pan, heat a tablespoon of oil. Sauté the remaining onions and breadfruit for about 5 minutes, until they start to soften. Add 1.5 cups of water and let it boil until the breadfruit is tender – around 5 minutes.
3. Now, for the magic! Grind the roasted coconut mixture with about ½ cup of water into a smooth, creamy paste. A good blender or food processor is your friend here.
4. Soak the tamarind in about ½ cup of warm water for 10 minutes. Microwave it for 15 seconds to help release the flavor, then squeeze out all the juice. This tamarind juice is going to give our curry that lovely tang.
5. Pour the tamarind juice into the cooked breadfruit and simmer for 2 minutes. Then, stir in the coconut paste and cook for another 2 minutes, allowing the flavors to meld together.
6. Almost there! Heat a teaspoon of oil in a small skillet. Add the mustard seeds and let them splutter. Then, add the red chilies and curry leaves. Once the curry leaves are fragrant, pour this tempering over the curry.

Expert Tips

• Don’t overcrowd the pan when roasting the coconut and toordal. Work in batches if needed to ensure even browning.
• Taste as you go! Adjust the salt and chili powder to your liking.
• For a smoother curry, strain the tamarind juice through a fine-mesh sieve.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the chili powder to ¼ teaspoon.
  • Medium: Use the amount specified in the ingredients list.
  • Hot: Add an extra red chili to the tempering.
• Festival Adaptations: My family loves to make this during Onam and Pongal – it’s a festive treat!
• My friend, Priya, adds a handful of spinach towards the end for extra nutrients. It’s a lovely addition!

Serving Suggestions

Serve this Breadfruit Curry hot with a generous portion of steamed rice. A side of papadums (Indian crispy wafers) and a dollop of yogurt complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Breadfruit and where does it grow?
Breadfruit is a starchy fruit native to Southeast Asia and the Pacific Islands. It’s now grown in many tropical regions around the world.

Can I use frozen breadfruit in this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before using.

What is the best way to prepare fresh breadfruit?
Breadfruit can be a bit sticky. Rub your hands with oil before handling it. Peel it, remove the core, and chop it into cubes.

Can I make this curry ahead of time?
Yes, you can! The flavors actually develop even more overnight.

What rice varieties pair best with this Breadfruit Curry?
Basmati rice or Kerala Matta rice (red rice) are excellent choices.

How can I adjust the tanginess of the curry?
Add more or less tamarind juice to adjust the tanginess to your liking. A squeeze of lime juice at the end also brightens up the flavors.