Breadfruit Sukhem
A classic Konkani-style dry side dish made with tender breadfruit. The fruit is diced, steamed until just tender, then tossed with a freshly ground coconut-spice masala and finished with a fragrant tempering of mustard seeds, curry leaves, and red chili. Light, aromatic, and perfect with dal and rice.
For 4 servings
- prep · ~12 min
Steam the breadfruit.
1.Bring water to a boil in a steamer or idli cooker.2.Spread diced breadfruit in the steamer basket and steam for 10–12 minutes until fork-tender but not mushy.3.Remove and set aside to cool slightly.TIPAvoid oversteaming — the cubes should hold their shape when tossed in the masala. - prep · ~5 min
Roast the spices and prepare the masala.
1.Dry roast the dried red chilies in a small pan over medium heat until aromatic and slightly puffed, about 90 seconds.2.Add cumin seeds and roast for another 30 seconds until fragrant. Transfer to a plate to cool.3.Once cool, grind the roasted chilies and cumin with grated coconut, tamarind, and 3 tbsp water to a coarse paste. Do not add extra water.TIPUse the pulse mode on your blender — the masala should be coarse, not a smooth paste. - temper · ~2 min
Make the tempering.
1.Heat coconut oil in a wide pan over medium heat until shimmering.2.Add mustard seeds and let them splutter for 30 seconds.3.Add urad dal and fry until golden brown, about 45 seconds.4.Toss in curry leaves and fry until fragrant, about 15 seconds. - saute · ~4 min
Cook the masala paste.
1.Lower the heat to the lowest setting.2.Add the ground coconut masala and salt to the tempering.3.Sauté gently for 3–4 minutes until the raw aroma disappears and the paste starts to dry slightly.4.Stir continuously to prevent the coconut from scorching.TIPKeep the heat gentle — coconut masala can catch and turn bitter very quickly. - mix · ~3 min
Toss the breadfruit with the masala.
1.Add the steamed breadfruit cubes to the pan.2.Gently fold until each piece is evenly coated with the masala.3.Cook uncovered on low heat for 2–3 minutes so the flavors meld and any excess moisture evaporates.TIPUse a flat spatula and fold carefully to avoid breaking the tender breadfruit pieces. - serve
Serve hot with steamed rice and dal.
Transfer the Breadfruit Sukhem to a serving bowl. It pairs beautifully with a simple dal rice and a squeeze of lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use firm, mature breadfruit that still has some bite — overripe fruit will turn mushy when cooked.
- 2Steam the breadfruit cubes until just fork-tender; they will cook a bit more when tossed with the masala.
- 3Roast the dried red chilies until they puff and darken slightly for a deeper, more aromatic heat.
- 4Grind the coconut masala to a coarse paste using pulse mode — a smooth paste will make the dish heavy.
- 5Cook the coconut masala on the lowest heat and stir constantly to prevent it from scorching and turning bitter.
- 6Fold the breadfruit gently with a flat spatula to keep the cubes intact and evenly coated.
- 7This Sukhem tastes best when served fresh, but leftovers can be refrigerated for up to 2 days in an airtight container.
Adapt it for your goals.
Vegan
This recipe is already naturally vegan, as it uses no animal products.
low oilLow-oil
Reduce coconut oil to 1 tablespoon and dry-roast the urad dal along with the mustard seeds to lower the fat content without losing crunch.
nut freeNut-free
Replace coconut with an equal amount of roasted chickpea flour (besan) for a nut-free version that still provides a binding texture.
spicySpicy
Add 2 green chilies to the coconut masala while grinding for an extra layer of fresh heat.
Why this is on our healthy list.
Rich in Complex Carbs
Breadfruit is a good source of complex carbohydrates and dietary fiber, providing sustained energy and supporting digestive health.
Heart-Healthy Fats
Coconut oil and fresh coconut provide medium-chain triglycerides (MCTs) that may support heart health when used as part of a balanced diet.
Good Source of Iron
Urad dal and cumin contribute a modest amount of iron, which is essential for healthy blood and energy levels.
Antioxidant-Rich Spices
Curry leaves, dried red chilies, and cumin are packed with antioxidants that help combat oxidative stress and inflammation.
Frequently asked questions
Fresh is best for texture, but frozen breadfruit can be used after thawing and draining well. Canned breadfruit is often too soft and may break apart when tossed.
