5 Indian

Breadfruit Recipes

To Try For Monsoon

If you read the title and got thoroughly confused, you’re not the only one. A seasonal, tropical fruit that’s available only in August and September in India, breadfruit is a member of the mulberry and jackfruit family (the fruit in the name really gave it away, right?). Green and round, it is high in carbohydrates, fibre, vitamins, and minerals. Regionally, it’s known by different names, from kadachakka in Kerala to Neer Phanas in Maharashtra. Whatever the name, breadfruit recipes make for an excellent addition to your monsoon menu.

Now, while both have fruit in their names and belong to the same family, breadfruit and jackfruit are not the same ingredient. They differ in size, texture, and taste. Jackfruit grows directly on the tree trunk and can weigh over 40 kg, whereas breadfruit grows at the ends of branches and generally weighs around 1-7 kg. Breadfruit is also round and bumpy, while jackfruit tends to be oblong with a spiky skin.

Though both are used in dishes, jackfruit has a wider application. Jackfruit is sweet, fruity, and tropical when ripe. Its unripe, green version is widely used as a vegan substitute for meat. Breadfruit is starchy and dense with a mild flavour similar to freshly baked bread or potatoes (that’s where its name comes from). It is almost always cooked (boiled, baked, or fried) like a root vegetable. Nutritionally, breadfruit is higher in dietary fibre and provides a complete protein containing all essential amino acids. Jackfruit (ripe), meanwhile, tends to be higher in natural sugars and total fat content. Now let’s take a look at some breadfruit recipes. 

One of the more famous and loved breadfruit recipes, jeegujje podi are a type of crispy fritters made from breadfruit slices. Jeegujje is another term for breadfruit. To make these, mix rice flour with basic seasonings like red chilli powder, turmeric powder and salt. Coat the slices in this mix, place on a tava, and shallow-fry in oil till crisp. It makes for an excellent tea-time snack or side. 

Trust Indian cooks to make a curry out of anything! Theeyal is a South Indian curry known for its soupy consistency, dark brown colour, and the distinct flavour of coconut and tamarind. This particular version starts with boiling cubed breadfruit in water, turmeric, and salt until tender. It’s then mixed with a ground coconut paste, shallots, and tomatoes. The mix is simmered until it reaches the desired consistency. The final tempering includes the classic combination of mustard seeds and curry leaves.

A thoran is a traditional stir-fry from Kerala. It can be made from different vegetables but is almost always seasoned with mustard seeds and curry leaves in coconut oil. To make this version, chop the breadfruit into small, uniform cubes and keep in water to prevent discolouration. Meanwhile, splutter mustard seeds and curry leaves in coconut oil. Add the drained breadfruit to the coconut oil, along with common spices. Add a coarse coconut mixture (grated coconut, shallots, and green chillies in a mixer) over the cooked breadfruit, mix well, and sauté uncovered. Remove from heat and serve hot.

Palya is also a South Indian coastal stir-fry, but it's more popular in Karnataka than Kerala. The main difference between a thoran and palya is the tempering, but the cooking technique is the same. Palya uses split lentils in the tempering, whereas thoran focuses heavily on a coarse coconut-shallot mixture. Mustard seeds, coconut oil, and curry leaves are common to both; however, palya may also incorporate jaggery to balance the heat from chillies.  

Breadfruit recipes are not restricted to just South Indian cuisine. This one’s from Maharashtra. While the breadfruit slices are fried here too, the spices and technique are slightly different from the Jeegujje Podi. Firstly, the slices are coated in semolina instead of a rice flour mix. Secondly, the seasoning uses Malvani, a fiery, aromatic Maharashtrian spice blend. In some households, ginger-garlic paste may also be used to make the coating. The coated slices are pan-fried till crisp. 

Whether it’s a soupy breadfruit curry, a crisp fritter, or a simple stir-fry, every monsoon recipe nourishes the soul and delights the palate. Whether you roast, boil, or fry the breadfruit, always cut off the top part where the stem attaches and remove the tough, cylindrical core in the middle. You can peel the thick skin off with a knife or peeler before cooking, or leave it on during roasting and peel it off after it is done. These breadfruit recipes not only show the diverse spices and cooking styles that make up Indian cuisine but also reflect how Indian kitchens have always championed seasonal ingredients.