Jeev kadgi or breadfruit as it commonly known is a favourite seasonal veggie for we Konkanis. We prepare variety of dishes using breadfruit like deep fried fritters, side dishes etc which can be found under various archives in the blog.Today I am sharing a simple coconut based curry which is used as an accompaniment to rice.i.e Kalvani randayi. The one more special ingredient used in this curry is the Sichuan pepper or teppal as we call it. For more details about the spice and other recipes check archives.I have shared many recipes using teppal already.Do try this delicious curry using teppal .
- A cup of peeled and chopped breadfruit
- 1 cup of coconut
- 4 – 5 red chillies ( Do NOT roast)
- 7- 8 dried kokum peels OR marble sized tamarind
- 12 -15 teppal washed and soaked in water
- A tbsp of coconut oil or as preferred
- Salt to taste
- Cook the chopped breadfruit pieces with little water and salt till they are just cooked but not mushy. Alternatively you can also pressure cook it for a whistle adding salt but be careful not to overcook it.
- Grind the coconut along with chillies and tamarind (If using) to a very fine paste adding sufficient water..add the soaked teppal along with the water and run the mixie again ONLY for a few seconds .
- Add this paste to the cooked breadfruit pieces along with some water,salt, kokum peels(If not using tamarind) and adjust the consistency.
- Boil on a low flame for 8-10 minutes and switch off the gas.
Pour the coconut oil on top of the curry and close the lid.
The delicious ambat is ready to be served as accompaniment to rice
- The chillies are not roasted while using teppal in any curry in North Canara and I follow the same.
- Some prefer to add the teppal while boiling instead of grindng them ..I like to grind them as it is followed in my family.
- You can remove the teppal from the curry after boiling.
- I have used kokum peels instead of tamarind.