Thursday, 28 February 2013

Kadachakka Masala / Breadfruit Masala

I saw this vegetable in a hypermarket. I was doubtful what it was? I knew it was some variety of jackfruit. Any ways I picked it up.

It reminded me ma school days and again lent days when ma Mom used to cook this. I like it along with curd. I wanted to replicate what ma mom used to cook. I called her up to take down the recipe. She asked me if it was Kadachakka (Breadfruit) or Idichakka (Tender Jackfruit)???? Till then for me both were same. I was confused. I tried describing its appearance. I made her confused as well. Then she asked me, "if it had thorns on it"? I told, "yes" then she told me its "Idichakka". Again, she asked me if it has seeds in it and I told ''No''. She replied, that must be a "kadachakka" then. We both were confused and after a long confusing session she narrowed down to Kadachakka.

So coming to the dish, the style of preparation tastes like that of a Non veg. So those who are on lent can temporarily satisfy your taste buds. Arun is not on lent then why should he drop non veg? So his Mom packed up some Seer fish when she came from native so I fried it for lunch for him. Though I prefer non veg, I can sustain very well on veg as well.

Enjoy Kadachakka Masala for you lunch :-)


  1. Kadachakka : 2 Cups, finely chopped lengthwise
  2. Onion : 1, Medium
  3. Garlic : 6 Cloves, Crushed
  4. Green chilli : 2, Finely chopped
  5. Turmeric powder : 1/4 tsp
  6. Chilli powder : 3/4 tsp
  7. Coriander powder : 1 1/4 tsp
  8. Garam masala : 1/2 tsp
  9. Pepper powder : 1/2 tsp
  10. Mustard : 1/4 tsp
  11. Fennel : 5-6
  12. Curry leaves : 1 Sprig
  13. Thin coconut milk : 1/4 Cup
  14. Thick coconut milk : 1/2 Cup
  15. Oil : As required
  16. Salt : As required


  1. Sputter mustard in a kadai, add fennel to it.
  2. Saute onion till it turns translucent.
  3. Add garlic, green chilli and curry leaves to it and saute well for 3-4 minutes.
  4. Add all the masala powders one by one and stir well till it blends with the onion.
  5. Add kadachakka to it and stir well. 
  6. Pour 1/4 cup of thin coconut milk and cook on low flame.
  7. Once the kadachakka is cooked, add 1/2 cup of thick coconut milk stir well, adjust the salt and turn off the flame.

Serve hot with rice/roti

Ritu J. Rose


  • After chopping the jackfruit, keep it soaked in salt water in a bowl. It prevents the change of colour to brown.
  • Addition of coconut milk is optional. I recommend it as it enhances the taste. The gravy will thicken on its own after you add coconut milk. Adjust your consistency.

NB : Picture of raw kadachakka is adapted from internet

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