Here is a another dish from the Ugadi menu, 'Chickpeas and Butterfruit simmered in Roasted Coconut gravy'.
Breadfruit is low in Saturated Fat, Cholesterol and Sodium and very high in Vitamin C, Dietary Fiber and Potassium. The nutritional value of breadfruit helps you to maintain optimum health.
They are a very good source of folic acid, fiber, and manganese.They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. They are good source of fiber, and can help lower cholesterol and improve blood sugar levels. This makes them a great food especially for diabetics and insulin-resistant individuals.
This dish has both Chickpeas and Breadfruit, simmered in Roasted coconut gravy and made on special days like festivals and functions.Ingredients:
Coconut - 1 cup
Dry Red chilies - 4
Tamarind - 1 small piece
Coriander seeds - 1 tsp
Urad dal - 1/2 tsp
White Chickpeas or Kabuli Chana - 100 gms
Breadfruit - 100 gms
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 5
Soak Chickpeas overnight. Boil with a little salt and keep aside.
Cut the breadfruit into small pieces, boil and keep aside.
Roast the grated coconut, along with dry red chilies, coriander seeds and urad dal till golden brown.
Now blend/grind these along with tamarind and a cup of water into smooth paste.
Now take a heavy bottomed vessel, put the ground paste in it, along with the boiled chickpeas and breadfruit. Mix well and simmer on low heat till it begins to boil.
Now for the seasoning,
Take a seasoning pan, keep on low heat, add oil and then mustard seeds, when it crackles add curry leaves. Fry for a few seconds and pour on top of the chickpeas and breadfruit gravy.
"Chana Ani Jeev Kadgi Soyi Bhajjile Ghashi" or Chickpeas & Breadfruit in Roasted Coconut Gravy is ready. Serve with rice, dalithoi and other items in Ugadi Menu.