Cooking web notes

   Collaborative curry was on a roll last weekend.  We were featured in the prestigious Hindu Newspaper. Huh! Can you imagine the thrill.  We are mighty pleased and want to thank you all for supporting and being there to cheer us on.If you haven't got a chance to take a peek, here is a link  A special thanks to Rachel of Tangerine's Kitchen, the lovely lady who brought the published feature to our attention.



  Mostly, the news paper highlighted our Kerala Cuisine and we are proud of it.  I decided there is no better way to concur with this sentiment than to give you one more of our favorite recipe from Kottayam.  This recipe is Namitha's, but since I got access to frozen breadfruit before her, I cooked it.  It is quite different from the regular thoran but very good by its own right.    



Ingredients:

Bread Fruit              - 1   Lb
Shallots                   -  2   nos
Coriander Powder   -  2   tspn or to taste
Chili Powder           -  1   tspn or to taste
Turmeric Powder    - 1/2 tspn
Coconut                  -  1/3 rd Cup

For tempering:
Mustard                  - 1/2 tspn
Shallots,finely chopped- 2
Curry Leaves          - 1    sprig
Dry red chilies         - 3   broken

Method:

1. Cook the breadfruit with water at par with the vegetables in the pot.
2. The cooking time for the breadfruit varies.  Check frequently to make sure it does not overcook.
3. Once the vegetable is almost cooked add coriander powder, chili powder, turmeric powder and cover the vessel
4. Give the coconut and shallots a whirl in your mixer to lightly crush
5. Add this mixture and salt and stir
6. Temper in coconut oil or oil of preference.  (Heat oil, add mustard and wait till it splutter, follow up with shallots, curry leaves and dry red chilies and when they are fried and aromatic pour over the vegetable)
7. Serve it with rice and curry

Note:
1. Bread fruit like I mentioned earlier have varied cooking time and some time you might have to pressure cook it.

Contributor: Sunitha