Name: Kadachakka Sambar | Breadfruit Sambar
Prep time: 30 min
Total time: 30 min
Ingredients: 1 no Breadfruit (Kadachakka); 1 cup Toor dal (Tuvara parippu); 1 cup Coconut (grated); 3 tsp Black gram (Urad dal); 1 tsp Fenugreek seeds; 3 tsp) Dry red chillies – 7 nos(or red chilly powder (or red chilly powder); 1 cup Coriander seeds (or coriander powder – 5 tsp); Asafoetida (A small piece or 1/2 tsp powder, Kayam); 1 tsp Turmeric powder; Salt (As reqd); Tamarind (Little); 2 nos Red chilly (for frying); 2 tsp Mustard seeds (for frying); 1 stem Curry leaves (for frying); Coconut oil or refined oil (For frying)

Kadachakka Sambar | Breadfruit Sambar

Kadachakka Sambar is a very tasty innovative dish with a mouthwatering flavorn and aroma. It is roasted coconut mixture that makes Kadachakka Sambar a very unique and special dish. Also termed Breadfruit Sambar, the dish goes well with rice, roti, almost everything. This is one of the easiest of dishes that requires minimum ingredients. Breadfruits are widely cultivated in Kerala and almost all houses have a tree in its backyard. These are seasonal fruits and you can prepare a good variety of dishes from the vegetable. Kadachakka or Breadfruits are very nutritious, rich in vital nutrients required for body. You can explore a well detailed Breadfruit Sambar recipe here that can be easily prepared at home.

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Prep Time 30 mins

Total Time 30 mins

Cuisine Kerala

Servings people

Ingredients

1 no Breadfruit Kadachakka
1 cup Toor dal Tuvara parippu
1 cup Coconut grated
3 tsp Black gram Urad dal
1 tsp Fenugreek seeds
3 tsp) Dry red chillies – 7 nos(or red chilly powder or red chilly powder
1 cup Coriander seeds or coriander powder – 5 tsp
Asafoetida A small piece or 1/2 tsp powder, Kayam
1 tsp Turmeric powder
Salt As reqd
Tamarind Little
2 nos Red chilly for frying
2 tsp Mustard seeds for frying
1 stem Curry leaves for frying
Coconut oil or refined oil For frying

Instructions

For preparing the delicious dish, first remove the skin of Breadfruit and cut into small pieces. Wash it well.
Wash the toor dal and cook it in a pressure-cooker.
Put the tamarind in little hot/cold water to extract the tamarind pulp. Fry the ingredients (grated coconut, black-gram, fenugreek seeds, red chillies, asafoetida and coriander) in one tsp oil for 10 minutes in low flame.
Allow the mix to cool for 10-15 minutes and then grind it well. Keep this paste separate. Place the pressure-cooker with the cooked dal (or can replace the pressure cooker with another vessel convenient to cook) on the stove and put the pieces of kadachakka in it. Add the masala mix in it along with tamarind pulp and salt. Allow this mix to boil for further 10-15 minutes or more and when it is cooked well, put off the stove and remove the cooker from the stove. Heat a frying pan, put two teaspoons of oil in the pan and add mustard seeds, curry leaves, red chilly and if required some black-gram also.
When this mix turns golden in colour remove it from the stove and add it to the sambar.
The tasty dish is ready to serve with rice, chappathi, dosa, idly etc.