ULU CURRY by Cory Tixier

Ulu has been one of my favorite discoveries since making Hawai’i my home. The texture, the smell, and its gifts of resilience, perseverance, and nourishment all make this alien-looking fruit a welcome part of my diet. Ayurvedic medicine and Hawaiian medicine, even mythology and culture, share many parallels; both are nature-based, their “gods” or “deities” rooted in the elements. Both recognize that we must have a whole or right relationship with ourselves, the natural world, and our cosmic and spiritual sources for a complete and balanced life.

Ulu loves the warm coastal climate of both Hawaii and India. In Ayurvedic medicine, the leaves can relieve arthritis, asthma, back pain, diabetes, fever, gout, high blood pressure, liver disease, and even toothaches. The latex can be administered orally to stop diarrhea and reduce stomach pain.

Ulu or Breadfruit is a staple of Hawaiian culture, and as such, I always incorporate it when I have guests over to “break bread” I love it fired, baked, and even in soups, but my favorite way to share ulu is with this Ayurvedic Ulu curry recipe. This particular recipe is tailored to my high pitta needs. But if you prefer a spicy twist, add your favorite pepper or chili.


  • 1 breadfruit cut into bite sized chunks
  • 1 large onions diced
  • 3 cloves garlic minced
  • 1 tbsp minced ginger
  • 2 teaspoons coriander powder
  • 1 Tbsp turmeric powder
  • 3 stalks celery finely chopped
  • 3 tomatoes diced
  • 2 1/2 cups coconut milk
  • 6-8 curry leaves
  • 1 tbsp raw (unsweetened) tamarind paste
  • 1 tbsp jaggery or sugar
  • 2 tbsp boiling water
  • salt & black pepper to taste
  • oil for cooking


  1. Add breadfruit to a pan with 4 tablespoons of oil
  2. Season with salt and black pepper then cook on medium heat for 10 minutes or until golden brown
  3. Transfer cooked breadfruit to a bowl then set aside
  4. Return pot to fire then sauté onion for 2 minutes until translucent
  5. Add garlic, ginger, and curry leaves then sauté for 1 minute
  6. Add the celery, turmeric and coriander powder sauté for 3 minutes
  7. Combine tamarind paste, jaggery and boiling water until a tamarind sauce is formed (make sure to remove seeds from tamarind)
  8. Add diced tomatoes and tamarind sauce to the pot, season with salt to taste then sauté for three minutes
  9. Add 1 1/2 cups coconut milk to mixture and allow to cook for 2 to 3 minutes
  10. Transfer mixture to a blender, add 1 additional cup of coconut milk then blend until smooth
  11. Return breadfruit to pan then add curry sauce
  12. Combine and cook for 2 minutes
  13. Finish with additional fresh herbs such as coriander leafs, fresh lime and shredded coconut
  14. Serve, Share & Enjoy!