Sheema Chakka/Bread Fruit: 1 cup chopped in chunks
Small Onion: 10
Green Chillies: 4 slit
Turmeric Powder: 1/2 tsp
Salt: as needed
Coconut grated: 1 cup
Small Onion: 3
Chilly Powder: 2 tsp
Coriander Powder: 1 1/2 tsp
Tamarind: a small piece
Mustard: 1 tsp
Oil: 1 tbsp
Small Onion: 2
Dried Red Chilly:2
Curry Leaves: 2 sprigs
Cook the first ingredients with 1 cup water (or maybe a little more)
Meanwhile, fry the coconut grated in medium flame without adding oil. Make sure the flame is low.
When it is properly browned, add the chilly powder, coriander powder and again saute for a few seconds in low flame.
Take off fire, add tamarind to it and grind to a very fine paste by adding little water.
Add the coconut paste to the cooked breadfruit and let it boil. Take off fire.
In a small kadai, heat oil and splutter mustard, curry leaves, dried redchillies and onion.
Pour over the theeyal and serve with rice.