Breadfruit is also called sheemachakka, kadachakka, palakkay, rottepandu etc in various regions of India. This was by gandma’s staple dish at home as evening snack with a hot cup of black tea. She used to peel and cut breadfruit into chunks and cook them in thick coconut milk, a dash of pepper powder and salt. Then it was seasoned with coconut oil, mustard seeds, dry red chilies and curry leaves. This kadachakka puzhukku is not a mushy preparation and usually served as a main course along with hot chilly dip. So lets check it out this super quick, yummy recipe with step by step cooking pictures of kadachakka puzhukku, a true copy recipe from my grandma’s kitchen.
The familiarity of home town food is comforting, It flavors are like a well loved memory, like going back to home. Always I am a big fan of nadan food especially my home made one. Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. I love breadfruit may be because now a days it is rare and not available all throughout the year. There are many ways of cooking breadfruit in Kerala and this recipe is one of the simplest way compared to others.
Tips- The oil of choice for this recipe is coconut oil and this enhance the flavor of this dish. This is usually served as a main course along with hot chilly dip. Do not over cook breadfruit, just cooked till tender. While doing the seasoning u can also add fresh grated coconut and mix along with cooked breadfruit. Fresh coconut milk is highly recommended, if you want you could use ready made coconut milk or powders too.
How to Make Kadachakka Puzhukku- Sheemachakka Thenga Paalil Puzhungiyathum Kanthari chathachathum- Boiled, seasoned Breadfruit in Coconut Milk with Chilly Dip
Rub little oil in your hand before cleaning breadfruit/kadachakka. Peel, wash and cut the breadfruit into medium sized chunks. Drop pieces in salt water after cutting, it helps not to change its color.
In a wide deep bottom pan and pour coconut milk, then add the breadfruit chunks and enough salt. Combine well.
Cover the pan and allow it to boil. Once it boil add pepper powder and mix well. Cook for 12 more minutes or until coconut milk completely evaporates.
Check whether the pieces are tender. If not, sprinkle little more coconut milk and cook closed for a little more time. It should be tender but not soggy. If it is done off the flame and set aside.
Now heat a pan and pour coconut oil, add mustard seeds and allow it to splutter. Then add dry red chilies and curry leaves, off the flame.
Transfer this seasoning over to the puzhukku and mix gently.
Now for chilly dip in a pestle or mortar, add 7 birds eye chilies/kanthari mulaku or green chilies, 12 shallots, 2 tsp tamarind juice and salt. Just pulse one or two times and transfer to a plate. Pour 2 tbsp coconut oil and serve along with kadachakka puzhukku.
Enjoy!! Happy cooking and stay healthy.