In one of my earlier posts I have shared a video of a person cutting through the breadfruit. Do follow that just incase you do not know how to slice through the Cheemachakka or breadfruit and you are doing it for the first time.
It blackens/oxidizes immediately as you get into the flesh so do follow that video to understand further. So once I diced through the breadfruit, I allowed it to cook in the pressure cooker for a whistle or two in some water and a tsp. of turmeric. Ensure that the vegetable has cooked through.
In the meantime keep the shallots, sliced green chillies, cumin seeds, garlic, a bit of ginger, curry leaves and pepper corns ready. Crush them a bit in the mortar and pestle or slice them whichever is easier for you.
Once the breadfruit is cooked, drain it in a colander. Set it like so till you sauté the above shallots and co.
In the same cooker, add a tbsp. Of coconut oil, allow the mustard to splutter, then add in all that you had sliced/crushed above. Let them brown a bit, then add in the drained breadfruit chunks.
Let it merge well with the tadka/tempering that your have done in the oil ensuring that any excess water has evaporated. Do add broken dry red chillies as well. Crush the breadfruit chunks a bit if you wish. Add adequate salt. Taste and ensure it has enough salt. You can add a bit of Kashmiri chilly powder.
Garnish with a handful of grated coconut. This can be had as a side dish or on its own. It is eaten almost similar to how one would have tapioca/cassava.
https://www.youtube.com/watch?v=ziPuQF8Xojo You would love to view this video keeping in tune with the fact that it is Mother's Day. It is a song I learnt when I was very young as well and also taught many students during one of my summer camps for kids. I may have changed a tune here and there but the lyrics mean a great deal to me.
I really wonder where this kid is now. His song had a great influence on my approach towards my late mom.
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