Ingredients:

• 250 g – raw breadfruit, cut into 2 cm cubes
• 1 – potato, cut into cubes
• 1/2 cup – tur dal
• 1.25 cup – water
• 1/2 tsp – Turmeric powder
• 1/4 tsp – oil
• 3/4 tsp – salt
• 1 – kudam puli
• for Coconut paste: 1 cup – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/2 tsp – Turmeric powder
• 2 tbsp – water
• for seasoning: 1 tbsp – oil
• 1 tsp – Mustard Seeds
• 1/2 tsp – Cumin seeds
• 1 sprig – dark green Curry leaves

Method:

1. Boil tur dal in 1.25 cups of water with oil and turmeric powder in a pressure cooker for 15 minutes or till it is done. Allow it to cool.
2. Separately, pressure cook breadfruit and potato cubes with 1/2 cup of water and 1/2 tsp of salt for 2 whistles on high heat. Allow it to cool.
3. In a wide bowl, mix cooked dal, boiled breadfruit and potato pieces together. Add salt and darbyasole to it. Adjust the consistency with 1/2 cup of water if required.
4. Cover it with a lid and cook on low to medium heat for 15 minutes.
5. Add coconut paste and mix it well. Cook on low heat for 8 – 10 minutes .
6. For seasoning: Heat oil in a frying pan. Add mustard seeds to it. When they splutter, add jeera and curry leaves to it.
7. Saute for 2 – 3 minutes until it is fragrant. Pour the seasoning over kadachakka gashi and mix it well. Serve it with rice.
8. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya