Peel off the breadfruit and remove the fibrous part at the centre. Then slice them in to half inch thick pieces. Keep them immersed in water to avoid discoloration.

Soak tamarind in half cup water for about 10 minutes extract it's juice and discard the residue.

Pressure cook toor dal with little water till soft.

Heat a cooking pan/vessel adding breadfruit slices and water to the immersing level. Add turmeric powder, tamarind extract and jaggery. Let it cook in low flame till the breadfruit slices are soft.

Meanwhile add grated coconut and Udupi sambar powder in to a mixer jar. Grind it in to fine paste adding water as required.

Mix the ground coconut paste with cooked breadfruit slices. Add cooked toor dal and salt as well. Give a stir and bring it to boil.

Melt in mouth breadfruit curry is ready to relish with steamed rice.

Breadfruit needs very less time to cook, so keep checking and do not overcook the pieces.

If you do not have Udupi sambar powder in stock, then refer Ash gourd coconut curry to make it instantly.

You can skip adding cooked toor dal to the curry but adding it enhances the taste.