Breadfruit Podi

Name: Breadfruit Podi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g breadfruit (firm, unripe, peeled and cut into small cubes); 3 tbsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 2 tbsp chana dal; 4 pcs dried red chili; 0.5 tsp cumin seeds; 4 pcs garlic (cloves); 0.25 tsp salt; 1 pinch turmeric powder; 10 pcs curry leaves; 1 pinch asafoetida

RATING

4.3/5(28)

TASTE SCORE

7/10

Crispy, golden bites of breadfruit coated in a smoky, aromatic spice powder. This South Indian stir-fry turns the starchy, mild fruit into a crunchy delight with a kick of heat from roasted lentils and red chilies. A textural masterpiece that pairs beautifully with steamed rice and rasam.

PREP

15m

COOK

20m

SERVES

1 KATORI

258 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the breadfruit.
Peel the thick green skin of the breadfruit and remove the core. Chop the firm white flesh into small, uniform bite-sized cubes. Soaking the cubes in salted water prevents discoloration.
TIPApply a little oil on your hands and knife to prevent the sticky latex from the breadfruit from clinging.
roast · ~5 min
Make the podi (spice powder).
1.Heat a pan on medium, add chana dal and roast until golden and fragrant (2 min).
2.Add dried red chilies and cumin seeds, roast until chilies darken slightly (1 min).
3.Add garlic cloves and roast for 30 seconds.
4.Cool completely, then grind to a slightly coarse powder. Set aside.
TIPRoast on low to medium heat. High heat will burn the dal from outside while keeping the inside raw.
fry · ~15 min
Fry the breadfruit until crisp and golden.
Heat oil in a wide non-stick pan over medium heat. Spread the drained breadfruit cubes in a single layer. Shallow-fry, tossing occasionally, until they turn deep golden, crisp on the edges, and cooked through inside (12-15 min). Remove and set aside.
TIPPat the breadfruit pieces completely dry before frying, otherwise they will steam instead of crisping.
temper · ~2 min
Make the tempering in the same pan.
1.In the remaining oil in the pan, add mustard seeds and let them splutter.
2.Add urad dal and fry until light brown.
3.Add asafoetida and curry leaves, sauté for 10 seconds until fragrant.
mix · ~2 min
Toss the breadfruit with salt, turmeric, and podi.
Return the fried breadfruit to the pan over low heat. Sprinkle salt and turmeric powder, stirring to coat. Add the ground podi powder and toss gently but thoroughly until every piece is evenly coated. Cook for 1-2 minutes to let the flavors meld.
TIPKeep the heat low when adding podi to prevent the spice powder from burning.
serve
Serve hot with rice and rasam.
Transfer to a serving bowl. This podi tastes best when piping hot and crispy. Enjoy as a side with steamed rice and a drizzle of ghee.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak breadfruit cubes in salted water immediately after cutting to prevent discoloration and remove sticky latex.
2
Pat breadfruit chunks completely dry with a kitchen towel before frying to ensure they crisp up rather than steam.
3
Roast the chana dal and chilies on low-medium heat; high heat burns the exterior while leaving the inside raw.
4
Grind the podi to a slightly coarse powder rather than a fine dust for better texture and coating.
5
Keep the heat low when tossing the fried breadfruit with podi to prevent the spice powder from scorching.
6
Use a wide, non-stick pan and spread breadfruit in a single layer for even golden browning.
7
For extra crunch, let the fried breadfruit rest on paper towels for a minute before tempering.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace shallow-frying with air-frying the breadfruit cubes at 200°C (400°F) for 12-15 minutes, tossing halfway. This reduces oil significantly while still achieving a crisp exterior.

vegan