kadachakka puzhukku

kadachakka puzhukku

Breadfruit with coconut and jaggery or Kadachakka Puzhukku

Strips of breadfruit is slow cooked in coconut milk and sweetened with jaggery.

I am a big (VERY BIG!) fan of kadachakka puzhukku, period. I have a very strong childhood memories associated with breadfruit or kadachakka or seema chakka. It seems that those memories end up being with me forever! We had a huge breadfruit tree on our back yard and it’s branches were grown all over the place. We used to climb the tree (hidingly) to pluck the fruit…and my mother used cook myriad of delicacies with breadfruit, kadachakka puzhukku, kadachakka thoran were some of my favorites.

kadachakka puzhukku

kadachakka puzhukku

There many variations of kadachakka puzhukku, one uses jaggery as sweetening agent, the other uses jaggery as sweetening agent and also a spicy version of it.

The recipe I am going to share with you today is the one with jaggery as sweetening agent.


  • Breadfruit or kadachakka – 1
  • Grated coconut – 1/2 cup
  • Coconut milk – 1 cup
  • Jaggery – 1/2 cup, grated
  • Cardamom -2 pods
  • Salt – one pinch


  1. Wash and then using a knife remove the skin of breadfruit.
  2. Cut into strips.
  3. Take them in a medium sized pot, add water to cover.
  4. Let it come to a boil, then reduce the flame to medium.
  5. Cover the lid and cook.
  6. When half done, add coconut milk.
  7. When almost done, add grated coconut, grated jaggery and crushed cardamom pods.
  8. Mix gently, let jaggery to melt and combine with bread fruit.
  9. When done, remove from the fire and serve hot.

Note: To make coconut milk, blend grated coconut in a blender with water and strain or buy coconut cream. Salt is optional and if you are adding, just add a pinch only to elevate the flavors.

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Bone Appetite & Happy Cooking!



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