Kadachakka or breadfruit is often labeled as a mini-version of jackfruit. The fleshy petals are enwrapped in spikes and arils, much like its big brother. This seasonal fruit is used as a yummy alternative to potatoes and jackfruit in side dishes and curries. The spongy pieces take a little time to cook, making them a perfect quick dish option to go with steamed rice.   

Ingredients
1/2 kg breadfruit
10 dry chilies, seeds removed
1 cup shallots
1 sprig curry leaves
1/2 tsp turmeric powder
2 tbsp coconut oil
1 tsp mustard
Salt, as required

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Preparation
Peel and slice breadfruit into small pieces
Add salt and turmeric powder to it and cook well
Drain it and set aside
Crush dry chilies, shallots and curry leaves together
Heat oil in a pan and splutter mustard seeds
Saute the crushed mixture in the pan
Add the cooked breadfruit to the pan and stir well
When it is well fried, turn off the stove

Serve with rice

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