heat oil in a pan, small onions, cinnamon, cloves, fennel and garlic. fry for a minute and add grated coconut.
fry until the grated coconut is red. switch off and transfer to blender and add coriander pwoder, chilli powder, pepper powder and little water
grind it to a paste and keep it ready
for curry
heat coconut oil in the same pan and add chopped ginger, sliced onions, green chillies and fry till the onions are pink.
finely chop tomatoes and add it. saute till mushy.
further add breadfruit/kada chakka chopped, salt, turmeric powder, water and mix well. close and cook for 10 minutes until the breadfruit is tender and soft. .
open and add the ground masala, water and mix again. close and cook for 5-10 more minutes.
for tempering
heat coconut oil and crackle mustard seeds adn add curry leaves, shallots chopped and salt for frying.
fry till reddish and add the tempering to the curry. mix well and serve with rice.