Last Updated on September 2, 2021 by Chef Mireille
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The Coorg Chicken recipe posted yesterday had originally been planned for April, but then it got shortlisted so it was easy selecting that recipe for the theme. I knew I wanted to select at least one Udupi recipe, the Vegetarian cuisine of Karnataka. However, when I went on a search for recipes, many of them were ones you would see in any South Indian state and I wanted to find one that was unique to Karnataka. Finally, I came across this breadfruit recipe. In the past when I’ve posted breadfruit recipes, I’ve received lots of questions from Indian bloggers because except for a few coastal areas in southwest India, this item is not common in India.
In the Caribbean where my family is from, we use it often in everything from soup to dessert. It is one of my favorite Caribbean food items. It is a fruit grown on a tree, but it is consumed as a vegetable as it must be cooked prior to eating. When it is ripe, there is a natural sweetness that comes out and then it can be used in desserts, as well as in savory preparations. Some prefer it green while others prefer it ripe. I prefer it ripe, but green breadfruit is what is traditionally used in this Karnataka preparation. If you’ve never seen a breadfruit, this is what it looks like.
Palya is what the rest of South India calls poriyal, which is a stir-fry vegetable preparation with coconut. I have prepared other poriyal’s – Carrot Green Bean Poriyal and Cabbage Green Plantain Poriyal.
If you’ve seen breadfruit in the market – they now sell it at Whole Foods – and not sure what to do with it, try this delicious stir fry.
Karnataka Breadfruit Palya
- 1 tablespoon coconut oil
- 1 breadfruit weighing about 3 lbs.
- 1 1/2 teaspoons salt
- 1 tablespoon jaggery powder
- 2 strands curry leaves
- 1 teaspoon mustard seed
- 1/2 teaspoon split black gram
- 1 1/2 cups water
- 6 teaspoons coconut
- 2 dried red chiles
- 1 teaspoon cumin seed
- Peel and core bread fruit. Chop into thin slices.
- Heat a skillet with oil.
- Add mustard seed, black gram and curry leaves.
- When they start to sputter, add breadfruit, jaggery, salt and 1/2 cup water.
- Cook until the vegetable is cooked through, about 10 minutes.
- As the breadfruit absorbs the water, continue to add the rest of the water 1/2 cup at a time.
- Meanwhile, let’s make the masala.
- Grind the coconut, chiles, 2 tablespoons water and cumin seed in a coffee/spice grinder.
- Add the masala and stir to combine.
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