Breadfruit/Kadachakka Thoran

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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1 lb bread fruit
2 shallots
2 tsp coriander powder or to taste
1/2 tsp turmeric powder
1/3 cup coconut

For tempering:
1/2 tsp mustard
2 shallots, finely chopped
1 sprig curry leaves
3 broken dry red chiles


Cook the breadfruit with water at par with the vegetables in the pot. The cooking time for the breadfruit varies. Check frequently to make sure it does not overcook.

Once the vegetable is almost cooked add coriander powder, chili powder, turmeric powder and cover the vessel. Give the coconut and shallots a whirl in your mixer to lightly crush. Add this mixture and salt and stir.

Temper in coconut oil or oil of preference. (Heat oil, add mustard and wait till it splutter, follow up with shallots, curry leaves and dry red chilies and when they are fried and aromatic pour over the vegetable). Serve it with rice and curry.

Note: Bread fruit have varied cooking time and sometimes you might have to pressure cook it.