Vegetable sidedish(dhoddak/huggi)


“Dhoddak” usually has a very different way of cooking. The vegetable/fish is mixed with coconut masala. Then kept in between banana/turmeric leaves and charcoals are put on top of the vessel to make an arrangement like baking. (There might be other ways of making dhoddak, but I know only this one). Aayi makes two types of them, one is with vegetables and other with fish(mackerel). For vegetable dhoddak we use assorted vegetables like ‘pala pansa kadgi/jeevi kadgi'(bread fruit), gosaLe(ridge gourd), bhende(okra), raw banana(plantain), bitter gourd etc. This dish gets an amazing aroma due to the leaves and charcoal.

Any dry dish with teppal(sichuan pepper) in it is also called huggi (thanks Ashwini). I have heard both the names many times. May be different names are used in different dialects of Konkani. I adore this dish.

2 cups assorted Vegetables(bread fruits, plantains, okra, ridge gourd, bitter gourd cut into big pieces)
1 cup fresh/frozen coconut
4-5 red chillies
2 kokum pieces
4-5 Teppal(Sichuan pepper)
Banana/turmeric leaves

If kokum is not available, use tamarind. Since teppal is not available here in US(it is available in only few Chinese/Japanese stores), this dish can be prepared without it. But the leaves are necessary, if none of the leaves are available, do not attempt to make this dish.

If using bitter gourd, apply salt to it and keep for 30mins. Squeeze off the water.
Grind coconut and red chillies to a very smooth paste (with very little water).
In a heavy bottomed pan or non stick pan, spread banana/turmeric leaves.


Add the masala, slightly crushed teppal, kokum pieces, salt and vegetables.




Mix gently with spoon.


Spread banana/turmeric leaves on top.


Tthe vessel is covered with a plate and some live charcoals are spread on it.




(If you don’t find charcoal, just close the lid and cook.)

Serve with rice.

PS: Some people get severe gastric problems by eating breadfruit. My dad and my husband got severe chest pain once due to this vegetable (they are eating it for ages, only once they got this problem). So, if you are not very familiar with this, be careful. This usually happens when you taste it after a very long time or for the first time. You can even make this dish without this vegetable.

If all the vegetables are not available, one or two of them can be ignored, but it tastes great when all of them are used. We frequently make this without breadfruit as it is not available all the time.

Vegetable sidedish(dhoddak/huggi)

29 thoughts on “Vegetable sidedish(dhoddak/huggi)”

  1. I’m glad to read recipes about breadfruit. I have seen a few trees in Bangalore, but never tasted any dish with this vegetable/fruit. Hope you can clarify:
    – Where do you get breadfruit in the US?
    – Is it also available in the freezer section?
    – If getting the fresh one, how to clean it and what portion of the veggie to use or discard?

  2. Vidya, I got this in Indian store here. I have seen it only once or twice in Indian store. I haven’t seen frozen breadfruit anywhere. The guy in Indian store said these were used in Japanese cooking. So may be you can check in Japanese grocery store also.
    Cut it into 2-4 pieces (it is a bit hard to cut). Discard the skin. In the white portion, you can clearly see a dotted marking (similar to one in the normal jackfruit). So discard the innermost portion(its a very small portion, in small fruits, this will be negligible). Use the portion between the markings and skin. This does not have any seeds. I have uploaded one more picture of bread fruit pieces, that might give any idea.

  3. Shilpa in our home dry dishes (whether fish or vegetable) which also contain tirphal are always called huggi…dont know if this helps.
    I am really surprised you got breadfruit here….good for you!!

  4. What unusual (for me!) ingredients!!! Never made/ate anything with breadfruit, Teppal, steamed in turmeric leaves.

    All your posts with Teppal are making me very very curious to try some. I’m going to check out the local chinese store to see if they have any sichuan peppers (although I’ve heard they are banned in US?)


  5. Shipa, thanks for taking the time to upload another picture and for the detailed explanation. I will keep an eye out for this veggie during grocery shopping.

  6. Hi Shilpa,
    Frozen breadfruit is available in Indian stores,I usually get the frozen stuff since i have not seen any fresh ones here,but i don’t know if i am going to get banana leaves here and ofcourse turmeric leaves are out of question right?

  7. Thanks Ashwini. I was a bit confused between the Kannada ‘huggi’ and Konkani ‘huggi’. So I thought it is better to leave the explanation. I will update the post now.

    SH, teppal were banned here before. But recently I heard the ban has been removed and they are available with Chinese grocers. I am yet to find them in Chinese store here.

    You are welcome Vidya.

    Deepa. good to know you can get frozen breadfruit in your place. I have not seen it here. Will check next time I go to the Indian grocery store.

  8. Hey try to bake using foil though its a compromise turns out well for most dishes which need to be wrapped in leaves.

    I do a capsicum-potato bake with dhania-jeera powder it tastes amazing.

  9. Rajasi, keep an eye in Ambica foods. He gets these breadfruits once in a while.

    Shaheen, we call it as kadgi(a kind of jack fruit), so it might be related to jackfruit in some way. In Malyalam, it is called kada-chakkai (Got this name in Wiki). You can make this dish without breadfruit, use plaintain, okra, ridge gourd and bitter gourd. Keep in mind, it tastes great when more than one vegetables are used.

    Prema, this fruit is also available in Kerala (it was shown in a TV show). They even said the ripe fruit is eaten as it is there. But I have never tried eating it raw. We always use as a vegetable.

    Thanks Anjali. I will try next time.

  10. This breadfruit is called “Vilayati Fanas” in Marathi – the translation could be foreigner jackfruit! 🙂 I have seen (on the food network) that this is used in latin/west Indies/Jamaica/Cuban cooking. and sometimes it is available in the latin markets.

  11. Hi… such a great website… never knew.
    Anyways, I am looking for breadfruit in the USA (Maryland) too. Once I find, I shall let you guys know :o) I love the breadfruit fry mom makes. Ummmmm…. delicious !
    I was born in Mangalore. My mom makes use of Teppal in fish curry, specially mackeral & sardines curry.

  12. By the way, the breadfruit in Konkani is called NIRPONAS. It is yummy, but I guess not many good uses of it… just for taste !!!

  13. I am from the Caribbean (Puerto Rico) where breadfruit abounds. It was brought here to feed the slaves before emancipation; hence the name “slave food” used to describe it (especially in the West Indies). In Puerto Rico, we call it Panapen.

    Following is a recipe adaptation (purely my own) for Panapen!

    Methi Breadfruit Curry:

    Breadfruit – just over one pound
    Methi Leaves (I use dried but either way they should be finely cut)–1 Cup
    Onion – 1 Large
    Grated Coconut – 2 Tablespoons
    Green Chillies – 3
    Ginger – 1 inch piece
    Cummin – ½ Teaspoon
    Aleppo Pepper – ½ Teaspoon
    Salt – To Taste
    Turmeric Powder – ½ Teaspoon
    Vegetable Oil – 2 or 3 Tablespoons
    Ghee – 2 Tablespoons
    Brown Mustard Seeds – 1 Teaspoon


    1.Skin and core the breadfruit and cut into medium sized squares; then boil until tender.
    2.Chop the onion into thin slices.
    3.Grind the grated coconut,green chillies,ginger and cummin to a coarse paste.
    4.Heat two tablespoons of the oil on a medium flame in a pan, season with mustard seeds, add the onion. Saute till transparent.
    5.Add the groundpaste and saute for a few minutes.
    6.Add the methi leaves and saute for few more minutes.
    7.Add breadfruit,salt,turmeric and aleppo pepper and mix throughly.
    8.Add ghee and allow it to cook stirring occasionally, making sure that all the breadfruit pieces are coated with methi leaves mixture.
    Hope you like it.

  14. Shilpa : where did you find the banana leaves from ? Also ahs anyone tried finding haldi leaves in northeastern US ??

    Shilpa: We have a local grocery chain here called price chopper. You also get it in Chinese stores.

  15. For Amita

    Banana leaves are avble in some of the american grocery alise too. But may not be very fresh.
    I dont think haldi leaves are avble here. I get some fresh haldi roots from the Indian store whenever i see them. Just inquisitive, i asked the store manager, if fresh haldi roots are avble, then why not the leaves. He told me they come from India and are not grown here.
    Just keep them in a dry place. You will see small stems/sprouts coming out in March. That’s the time you plant them. Wait until Nagarpachami (August) to harvest. You can get the pot Indoors in winter or just leave the roots if you are planting in backyard. My cousins too follow the same. We have the same haldi leaves as in India.

  16. I have been looking in Maryland for a place to purchase fresh breadfruit. Can you help me out? Even a website would be a great help . . . can’t seem to find one in the USA that offers fresh breadfruit. I am dying for some, please help.

    I am in Montgomery County, Maryland . . . but any store anywhere in Maryland, DC, or Northern Virginia would be a help, as well as any webstores.

    1. Hi Ja’nice

      Just came across this great site whilst searching for some Indian recipes and saw your comment – yes yu can buy breadfruit at the chinese store GRAND MART located very close to Brighton Village Gaithersburgh – MD. If you are aware of the Indian store (known as INDIA BAZAAR) in that area, thats where GRANT MART is.
      PS : I too live in Montgomery County.
      I was on vacation in Hawaii recently and saw they too have plenty of this vege growing there.


  17. Looks like this site is mainly for indians living in the US… but hey I am finding it useful too. I am from Mumbai and I get all the ingredients easily here, just needed the recipes. Thanks a ton.

    Shilpa: Pratima, this site is mainly for recipes. Since I live in US, I mention where we can find some ingredients as it is very hard to find our ingredients here.

  18. I had never tasted this dish, although I am a Konkani. When I saw this recipe here and the wonderful pics, I just had to try it and it turned out excellent and yummy.Thanks a ton. Didn’t have breadfruit or theppal so omitted it.

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