Breadfruit Podi

Instructions

1. 1

   Cook the Breadfruit

   • In a medium pot, bring 4 cups of water to a rolling boil.
   • Add the cubed breadfruit, 1/2 tsp turmeric powder, and 1/2 tsp salt to the boiling water.
   • Cook for 10-12 minutes until the breadfruit is tender but still holds its shape. You should be able to pierce it easily with a fork.
   • Carefully drain all the water and set the cooked breadfruit aside.
2. 2

   Prepare the Podi (Spice Powder)

   • Heat a small, dry pan over low-medium heat. Add 2 tbsp of chana dal and 2 tbsp of urad dal.
   • Dry roast, stirring frequently, for 3-4 minutes until the dals turn light golden and release a nutty aroma.
   • Add the dried red chilies to the pan and roast for another 60 seconds until they are crisp and slightly puffed.
   • Turn off the heat and allow the mixture to cool down completely to room temperature.
   • Transfer the cooled ingredients to a spice grinder, add the asafoetida, and grind to a coarse powder. Set aside.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the coconut oil in a wide pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
   • Add 1 tsp of urad dal and sauté until it turns a crisp golden brown.
   • Add the curry leaves and stir for a few seconds until they become fragrant and crisp.
4. 4

   Combine and Finish

   • Gently add the cooked breadfruit cubes to the pan with the tempering.
   • Toss carefully to coat the breadfruit with the oil and spices, and sauté for 2 minutes.
   • Sprinkle the prepared podi and the remaining 1/2 tsp of salt over the breadfruit.
   • Mix gently until all the cubes are evenly coated with the spice powder.
   • Continue to cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
   • Serve hot as a side dish with rice and sambar or rasam.