Skip to main content

Kadachakka Ethapazham Stew/ Sweet Plantain and Breadfruit Stew



Kadachakka Ethapazham Stew

One of my vegetable/ fruit of the moment is breadfruit, and it has rekindled memories of a forgotten taste. Not everyone shares my enthusiasm for breadfruit in my family. This simple old-fashioned treat with ripe breadfruit and plantains cooked in coconut milk is comforting and inviting, and my family enjoyed it. My recipe comes from my mother and has a homey feel to it. It is a mildly sweet creamy stew served as a side dish for breakfast or as a snack on its own. There is the enticing flavor of ghee/ clarified butter and cardamom powder. Back home in Kerala, breadfruit is called Kadachakka or Sheemachakka is grown in everyone's backyard. It looks like small jack fruit, but the taste and flavor are very different.

Perfectly made soft appam or idiyappam, and this sweet bread fruit plantain stew tastes delicious. It is a simple recipe and can be enjoyed as a snack by itself. Both breadfruit and plantains have a good fruity flavor, and coconut milk gives it a creamy texture. For this recipe, you have to select ripe breadfruit. At its peak of ripeness, breadfruit is creamy to the yellow inside and sweet to the taste. Plantains are also naturally sweet. I am adding a little bit of sugar, but you can add it according to your sweet preference. It is a healthy breakfast recipe. You can have it like a breakfast porridge or a stew with appam or freshly baked bread. Breadfruit is a good source of antioxidants, calcium, vitamin c, and dietary fiber. Plantains also have great nutritional value. The best place to find breadfruit is Asian stores or Latin American grocery stores. Let’s try making this delicacy with some simple steps below. You will be surprised by how easy it is to make this delicious stew.

Kadachakka Ethapazham Stew/ Sweet Plantain and Breadfruit Stew

Ingredients
Bread fruit cubed- 1 medium
Ripe plantain- 2 small
Thin coconut milk- 2 1/2 cup
Thick coconut milk- 1 cup
Rice flour- 1 tbs
Sugar- 3 tbs
Salt- a pinch
Raisins and cashew nuts - a few
Ghee- 1 tbs
Cardamon powder- 1/8 tsp
Fennel seeds- 1/8 tsp
Whole Cardamon-3-4

Wash and pat dry ripe breadfruit, cut in half vertically through the stem. Cut in quarters using a sharp knife. Cut out the core of the breadfruit and discard, peel the skin, and cut the flesh into small cubes.
Cut ripe plantain into thick cubes. You can either steam it or cook in a heavy bottom pan with 1/2 cup of water and a pinch of salt. Remove from stove when it is cooked and soft tender, but not mushy.
Heat ghee in a pan and roast cashew nuts till golden brown(adding cashew nuts is optional). Drain and set aside. Add raisins and saute till it is plump. Set this aside too.
Heat ghee in a pan, add whole cardamom and fennel seeds, and roast for a minute. Add the cooked breadfruit, plantain, and sugar and saute them gently. Allow the sugar to caramelize. Pour 2 cups of thin coconut milk and allow to simmer for 4-5 minutes.
Take the leftover thin coconut milk and mix the rice flour till there are no lumps. Quickly add this to the stew and mix. Let it get heated and thicken. Finally, add the thick coconut milk, roasted cashew nuts, and cardamom powder. Simmer for one more minute and switch off the flame. Serve warm with appams.


You might also like, 

Sweet Plantain Stew- Ethapazham Stew/ Kurukkiyathu
Kerala Vegetable Stew with Coconut Milk
Kadachakka Payasam/ Bread fruit pudding with coconut milk
Pazham Pori-Crispy Fried Sweet Plantain
Kaya pola / Malabar Plantain Cake 

Try this
Hope you will all enjoy!

Labels:

Comments

  1. Rafeeda AROctober 26, 2015 at 10:42 PM

    I have had this with ethapazham alone... this sounds really delish!

    ReplyDelete
  2. AnonymousOctober 27, 2015 at 3:42 AM

    nice combination never tried this.. yummy

    ReplyDelete
  3. www.mahaslovelyhome.comOctober 27, 2015 at 12:54 PM

    Delicious and healthy dish..

    ReplyDelete
  4. JulieOctober 28, 2015 at 8:14 PM

    wow..this looks unique and delicious,yummmy !!

    ReplyDelete
  5. meigancam01October 30, 2015 at 9:38 AM

    Hello Suja,
    Very delicious and testy recipe.
    Thanks for sharing this.

    ReplyDelete
  6. UnknownNovember 2, 2015 at 11:46 AM

    This is very new to me.. Sounds so yummy and delicious

    ReplyDelete

Post a Comment

Popular Posts

Thalashery Chicken Biryani

Chicken Biryani is very important for festive occasions in Kerala. Different styles like Kozhikodan Biryani, Malabar Biryani, Thalashery style, Kayees Biryani famous in Central Kerala especially Cochin....the list goes on and on..... This recipe I had noted in my recipe book some time back  from a TV show. Talasherry Biryani ingredients are not much different from the usual Kerala styles,but the preparation and taste is definitely unique. In the ingredients you will find a total absence of curd and chilly powder. The rice I has used is long grain basmathi rice, as I did not have the smaller variety which is actually used in this biryani. Give this recipe a try..you will surely feel the difference. Ingredients For the Rice Basmathi Rice- 3 cups Salt to taste Cloves- 5 Cinnamon 1 inch tick Cardamon- 3 Ghee- 1 tsp Rose water- 2 tsp Water- 6 cups For the masala Chicken- 2 lb Onions thinly sliced- 6-7 medium Tomatoes- 4 medium Ginger - 2 inch thick peice Garlic- 1...
57 comments
Read more

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....
43 comments
Read more

Kerala Chicken Curry/Home Style Chicken Curry

Kerala Chicken Curry Spicy chicken curry is a great accompaniment with rice, appam, or chapati. This chicken curry is an old comfort food recipe, simple and straight forward and you will never go wrong with this. It is a simple, easy chicken curry but tastes delicious. The flavor of earthy spices, onion tomato- masala, and coconut milk all melding into one another, to make rich and aromatic chicken curry. This home-style chicken was the first chicken curry that mom taught me. My mom is my food hero, and sometimes she got this wildly experimenting streak which drives my dad crazy, but I enjoy it the most. So let me call this home style, standardized regular curry, which she makes every Sunday. Now when I’m feeling extra nostalgic for homey taste, I make this chicken curry.  It goes well with almost anything-naans, chapatis, ghee rice, fried rice, or with freshly baked bread.   Coconut milk adds flavor and a touch of sweetness to the curry. If you like, you can add s...
45 comments
Read more