Breadfruit Podi
Tender breadfruit cubes, first steamed to perfection, then tossed in a fragrant, nutty spice powder. This South Indian dry curry is a delightful side dish that brings a unique texture and flavor to any meal.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Cook the Breadfruit
- b.In a medium pot, bring 4 cups of water to a rolling boil.
- c.Add the cubed breadfruit, 1/2 tsp turmeric powder, and 1/2 tsp salt to the boiling water.
- d.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.
- e.Carefully drain all the water and set the cooked breadfruit aside.
- 2
Step 2
- a.Prepare the Podi (Spice Powder)
- b.Heat a small, dry pan over low-medium heat. Add 2 tbsp of chana dal and 2 tbsp of urad dal.
- c.Dry roast, stirring frequently, for 3-4 minutes until the dals turn light golden and release a nutty aroma.
- d.Add the dried red chilies to the pan and roast for another 60 seconds until they are crisp and slightly puffed.
- e.Turn off the heat and allow the mixture to cool down completely to room temperature.
- f.Transfer the cooled ingredients to a spice grinder, add the asafoetida, and grind to a coarse powder. Set aside.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a wide pan or kadai over medium heat.
- c.Once the oil is hot, add the mustard seeds and wait for them to splutter completely.
- d.Add 1 tsp of urad dal and sauté until it turns a crisp golden brown.
- e.Add the curry leaves and stir for a few seconds until they become fragrant and crisp.
- 4
Step 4
- a.Combine and Finish
- b.Gently add the cooked breadfruit cubes to the pan with the tempering.
- c.Toss carefully to coat the breadfruit with the oil and spices, and sauté for 2 minutes.
- d.Sprinkle the prepared podi and the remaining 1/2 tsp of salt over the breadfruit.
- e.Mix gently until all the cubes are evenly coated with the spice powder.
- f.Continue to cook for another 2-3 minutes on low heat, allowing the flavors to meld together.
- g.Serve hot as a side dish with rice and sambar or rasam.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Select a breadfruit that is firm to the touch with a few brown spots, indicating it's mature but not overly ripe.
- 2Do not overcook the breadfruit, as it will become mushy and fall apart when you stir-fry it.
- 3Grinding the podi to a coarse texture provides a delightful crunch in the final dish.
- 4For an authentic flavor, use coconut oil. However, any neutral vegetable oil can be used as a substitute.
- 5This dish is best enjoyed immediately after preparation while it's still warm and crisp.
Adapt it for your goals.
With Coconut
Add 3 tablespoons of freshly grated coconut along with the podi in the final step for extra flavor and texture.
Different VegetableDifferent Vegetable
This podi recipe works wonderfully with other vegetables like raw banana (vazhakkai), potato (urulai), or elephant foot yam (senai).
Spicier VersionSpicier Version
For more heat, add 4-5 whole black peppercorns to the dals while dry roasting for the podi.
Why this is on our healthy list.
Rich in Dietary Fiber
Breadfruit is an excellent source of dietary fiber, which promotes healthy digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Energy Boosting
As a starchy fruit, breadfruit provides a good amount of complex carbohydrates, which are a primary source of energy for the body.
Source of Plant-Based Protein
The chana dal and urad dal used to make the podi are good sources of plant-based protein, essential for muscle repair and overall body function.
Frequently asked questions
Yes, it is a healthy dish. Breadfruit is a great source of complex carbohydrates and dietary fiber, which aids digestion. The lentils in the podi provide plant-based protein, and the spices offer various health benefits.