Chettinad palaakkai Masala recipe | பலாக்காய் மசாலா is one of the tastiest recipe prepared in Chettinad. This is also prepared in Kerala where we get a lot of palaakkai which is also called as bread fruit. This dish gives the flavour of a chicken masala.
- palakkai/ bread fruit – 300 grams
- onion – 1 (chopped)
- tomato – 1 (chopped)
- black pepper/ milagu – 1 tsp
- fennel seeds/ sombu – 1 tsp
- cloves/ kirambu – 3 number
- grated coconut – 2 tblsp
- garlic/ poondu – 1 tblsp
- Red chilly powder/ milagai podi – 1 tsp
- coriander powder/ malli podi – 1 tsp
- turmeric powder/ manjal podi – 1/4 tsp
- salt/ uppu – to taste
- oil – 2 tsp
1. Take a bowl full of water and add 2 tblsp of buttermilk in it (This is to put the cut palaakkai/ bread fruit)
2.Touch a drop of oil and spread over your palms and cut the bread fruit. Remove the green thorny skin fully at first. All the other portions inside can be cut into cubes and used.(center portion can be included)
3.Pressure cook the breadfruit with enough water in medium flame for 5 minutes after whistle. Once when pressure is released, drain water and separate the cooked vegetable.
4. Heat oil in pan and roast the black pepper, cloves, fennel seeds, garlic and coconut for 2 minutes.
5. Cool it and grind into a fine paste along with red chilli powder, coriander powder, turmeric powder and salt.
6. Heat one tsp of oil in a pan, add few pepper corns, fennel seeds and curry leaves. When it splutters add chopped onions and fry. When it turns pale add chopped tomatoes and fry for few more minutes till the tomato becomes mashy.
7. Now add cooked palaakkai and fry. Next add the ground spice mix and fry till the raw smell leaves.
8. Add little water if needed. Close and cook for five minutes in medium or low flame.
9. When the masala becomes thick and water in the dish evaporates completely switch off the stove and transfer to the serving bowl.
10. Serve as side dish for rice.