Grind the coconut, garlic, pearl onion and cumin seeds to a coarse powder without adding any water.
Peel the kadachakka and remove the midrib and chop them in to small pieces and soak in water.
In a pan add the chopped kadachakka, chopped green chilies, turmeric powder, salt and a cup of water. Cover with a lid and cook till the vegetable becomes soft.
Heat oil in a shallow pan adds the mustard seeds and urad dal. When mustard seeds start to crackle and the urad dal becomes slightly brown, add the broken dried red chili and curry leaves and fry for few seconds.
Now add the cooked breadfruit, coconut mixture and red chili powder and mix well and cook for a minute till the raw smell of garlic leaves and the spices are spread over equally well.