BREAD FRUIT VARUVAL

Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more grapefruit-sized fruits per season. It requires very limited care.

Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be cooked further so the flavor of the filling permeates the flesh of the breadfruit.

In South, it is used to make sambar, molagootal, thoran, and bhajia / fritters etc.  Recent visit to Kerala made to to try the varuval which was suggested by my friend's wife.  She never used to eat this vegetable but fried one she likes hence I tried to make this varuval.  She and her children liked it very much and it was finished as soon as we fried the same.  

Let us look at the recipe now:






Author: Raji Ramakrishnan
Cuisine: Indian
Category: chips/varuval

Ingredients:

1 Bread fruit
oil for frying
2 tsp oil
2-4 tsp water

Method:

1.  Peel the bread fruit and cut into four pieces.





  remove the core and slice them thinly and put in water to avoid discoloration.

2.  Heat oil in kadai. add few slices in the hot oil and fry them.  when it is almost done, add a teaspoonful of salt water.  when the bubbling sound stops, remove it from the oil and  put it in paper towel to remove the excess oil.

3.  At the end, you can sprinkle  bit chilli powder  and serve.

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