Breadfruit Curry

Ingredients:

1 medium-sized Breadfruit
1 lime-sized piece of Tamarind pulp
1 lime-sized piece of Jaggery, grated
1/4 tsp ground Turmeric
2 tsp Salt
4 tsp Toor dal (dried split pigeon peas)
100g Freshly-grated coconut
4 tsp Udupi sambar powder

Method:

Peel the breadfruit and remove the fibrous part at the centre before cutting the flesh into 3cm thick pieces. Keep them immersed in water to avoid discolouration.

Soak the tamarind pulp in 125ml (half a cup) of warm water for about 10 minutes. Rub the mixture occasionally to dissolve as much of the pulp as possible. After this pass through a fine-meshed sieve to extract to extract the juice (discard any solid residue).

Pressure cook the toor dal with a little water until soft (about 20 minutes).

Place a wok, kadhai or deep pot over medium heat. Add the breadfruit slices then pour in enough water to just cover. Add the turmeric, tamarind extract and jaggery. Let the mixture cook over low heat until the breadfruit slices are soft (about 8 minutes, but check often, as you don't want the breadfruit mushy).

Meanwhile combine the grated coconut and Udupi sambar powder in a spice grinder. Process to a fine paste adding water as required.

Mix the ground coconut paste with the cooked breadfruit slices. Add the cooked toor dal and season with salt. Give the mixture a stir and bring to a boil.

Take off the heat and serve your breadfruit curry with rice.

You can skip adding cooked toor dal to the curry but adding it greatly enhances the taste.