I think we have become quite fixed in our ways about what ingredients go in what dish, but if we look at the evolution of recipes, they emerged probably more out of what was available than specific ingredients. Take Kara Kuzhambu; this spicy, tangy curry has as its base tamarind and tomatoes, and most people will expect some potatoes in there.
At Solitude, along with green bananas, sundakai (Turkey berry), drumsticks, and brinjals, we also use breadfruit.
Simply peel the fruit, cut it up, and throw it in. The taste is exceptional and shows us how seasonal vegies can be revisited year after year and incorporated into our standard dishes.
There are a hundred other recipes that can be created with breadfruit. The trick is to understand it’s consistent texture. It is like the music; you have to know how it fits together with the other notes!
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