Kadachakka Varutharacha Curry (Breadfruit Curry)

Breadfruit or kadachakka as it is known in Kerala, is a childhood favorite of both my husband and mine. We used to feel nostalgic about the good old days when we used to have this as a stir fry, curry or in the form of delicious chips. Since we can't get fresh kadachakka where we are in the US, we had to be happy with the frozen ones that we get at the Indian store. But with the frozen ones, this is the best preparation we can have as making stir-fry or chips with the frozen ones won't be doing justice to the taste of those we make with the fresh fruits. But in a curry like this, the masalas to some extend masks the lack of freshness - so this is the only form in which we have this these days.
Ingredients:
Bread fruit-1(2 1/2 cups cubed frozen)
Ginger-2" piece
Shallots-8
Tomato-1
Grated coconut-1cup or Dried shredded coconut-3/4cup)
Greenchilly-2
Fennel seeds-1/4tsp
Coriander powder-2tsp
Chilly powder-1tsp
Turmeric powder-1/4tsp
Pepper corns-1/4tsp
Cardamom-2
Cloves-2
Cinnamon-1/2"
Curry leaves-2 sprigs
Salt -to taste
Seasoning:
 Shallots -3 sliced
 Curry leaves -1sprig
 Oil-2tbsp

Method:
Heat the pressure cooker and add 2 tablespoons of oil. When the oil is hot enough add the diced onion.When it starts to turn slight brown add the tomato(traditionally tomatoes are not added, so if you  wish you can skip adding this). Now when the tomatoes have wilted in the oil  add ginger,turmeric,green chilies,curry leaves and saute for a minute. Now add the cubed breadfruit, salt and1 1/2 cup of water. Put the lid on the pressure cooker and once the steam comes, put the weight on and keep the flame low. Wait for 5 minutes and then turn off the heat.
Now heat a pan, add 1 tbs oil and add the grated coconut to this. Once the coconut starts to turn brown, add all the remaining ingredients other than the ones used for seasoning. Saute for 1 more minute, taking special care not to burn the masalas. Now add a little bit of water to this and grind it to a fine paste.
Add this paste to the cooked breadfruit and let this simmer for about 5 minutes till the gravy thickens.
Meanwhile heat 2 tbsp of oil and brown the shallots. Once shallots are turning brown, add the curry leaves, saute a little and add this to the gravy.
Sending this over to Kerala Kitchen Event hosted by Magpie