Breadfruit Recipe – Kerala Style with Coconut & Spices

Last Updated on 3 months by Neha Deshmukh

Breadfruit Recipe – Kerala Style with Coconut & Spices

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a Kerala-style breadfruit stir-fry. Growing up, my grandmother used to make this, and the aroma would fill the entire house. It’s such a comforting and flavorful dish, and I’m so excited to share it with you. It’s surprisingly easy to make, and the combination of spices and coconut is just divine!

Why You’ll Love This Recipe

This breadfruit recipe is more than just a meal; it’s a little slice of Kerala sunshine. It’s quick, taking only about 15 minutes to cook, and super easy – perfect for a weeknight dinner. The flavors are beautifully balanced – the subtle sweetness of the breadfruit, the warmth of the spices, and the richness of the coconut. Plus, it’s a fantastic way to try something new and explore the incredible diversity of Indian cuisine.

Ingredients

Here’s what you’ll need to make this delicious breadfruit stir-fry:

• 3 cups breadfruit, cubed (about 500g)
• 0.33 cup grated coconut (about 80ml)
• 2-3 shallots
• 0.5 tsp cumin seeds
• 2 green chillies
• 0.25 tsp turmeric powder
• 2 tsp coconut oil (about 10ml)
• 0.25 tsp mustard seeds
• Curry leaves or coriander, for garnish

Ingredient Notes

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

• Breadfruit: This is the star! When ripe, breadfruit has a slightly sweet, starchy flavor and a texture similar to a potato when cooked. Look for firm, heavy breadfruit with no soft spots.
• Coconut Oil: We’re using coconut oil for that authentic Kerala flavor. You can use refined or unrefined – unrefined will give you a stronger coconut taste. In Kerala, different regions use different types of coconut oil, so feel free to experiment!
• Mustard Seeds: These tiny seeds are essential in South Indian cooking. They add a lovely pop and nutty flavor when tempered in hot oil. Don’t skip them!
• Kerala Spices: The combination of turmeric, cumin, and green chilies is classic Kerala. These spices aren’t just about flavor; they also have amazing health benefits. Feel free to adjust the green chilies to your spice preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. You’ll know they’re ready when they start to splutter and pop – that’s the magic happening!
2. Now, add the cubed breadfruit, turmeric powder, and a pinch of salt. Give it a good stir to coat everything in the spices.
3. Sprinkle a little water over the mixture – just enough to help it steam. Cover the pan partially and cook on low heat for about 8-10 minutes, or until the breadfruit is tender. You want it to be easily pierced with a fork.
4. While the breadfruit is cooking, let’s make the coconut mixture. Grind the grated coconut, shallots, cumin seeds, and green chilies together into a coarse paste. Don’t add any water – we want it to be a little textured.
5. Once the breadfruit is cooked, add the coconut mixture to the pan. Stir well to combine everything.
6. Cook uncovered for another 2-3 minutes, stirring occasionally, to let the flavors meld together beautifully.
7. Finally, garnish with fresh curry leaves or chopped coriander. Give it one last gentle mix and remove from the heat.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan when cooking the breadfruit. If you have a lot, cook it in batches.
• Keep an eye on the mustard seeds – they can burn quickly!
• Taste and adjust the salt as needed.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your coconut oil doesn’t have any sneaky additives.
• Spice Level Adjustment: My family loves a good kick, but you can easily adjust the spice level. Use fewer green chilies, or remove the seeds for a milder flavor.
• Regional Variations: In coastal Kerala, people sometimes add a pinch of asafoetida (hing) to the coconut oil for extra flavor. Inland, they might use a bit more cumin.
• Festival Adaptations: This dish is often served as part of a sadya (vegetarian feast) during Onam or Vishnu festivals.

Serving Suggestions

This breadfruit stir-fry is delicious on its own, or as part of a larger meal. It pairs perfectly with:

• Steamed rice
• Sambar
• Rasam
• A simple yogurt raita

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

Let’s answer some common questions:

• What is breadfruit and where can I find it? Breadfruit is a starchy fruit grown in tropical regions. You might find it at Asian or Caribbean grocery stores, or even some farmers’ markets.
• Can I use pre-grated coconut? Yes, you can! But freshly grated coconut will always give you the best flavor.
• How do I know when the breadfruit is cooked? It should be easily pierced with a fork and have a slightly softened texture.
• What if I don’t have shallots? You can substitute with a small red onion, finely chopped.
• Can this dish be made ahead of time? You can prepare the coconut mixture ahead of time, but it’s best to cook the breadfruit just before serving for the best texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it!