The Cooking Contest site - a beautiful bamboo structure on the school grounds nestled among trees and within sound and smell of the ocean!
‘Ulu Puli‘al (spicy South Indian breadfruit poriyal)
1/2 coconut, grated
2 teaspoons mustard seed
1 teaspoon cumin seed
1 teaspoon urid dal (optional)
1/4 teaspoon asafetida
10 (or so) small chiles, chopped
2 sprays of curry leaves, sliced
2” piece fresh ‘olena, grated
2” piece fresh ginger, grated
Juice of 1/2 to 1 lemon
Sea water (or salt) to taste
Quarter the ‘ulu, remove core, steam 20 minutes and mash (I leave the skin on). Put the mustard, cumin, dal and asafetida in a pan big enough to hold everything - you can add a little fat if you want (I used 1 teaspoon lard), or dry roast. Heat until the seeds begin to pop. Add the curry leaves and then the chiles, ‘olena, ginger and coconut, and stir. Add seawater and cook for a few minutes to reduce the liquid. Add mashed ‘ulu and mix thoroughly. Add lemon juice, adjusting amount for best balance of salty and sour. Serve hot or cold, alone or with avocado chunks. Sprinkle culantro on top.
Entry by: Ann Kobsa, Pahoa
'canoe plants' - plants that travelled with the early settlers of the islands
urid or urad dal – (Vigna mungo) a legume
‘olena - turmeric
culantro - (Eryngium foetidum L., Apiaceae) is a biennial herb indigenous to continental Tropical America and the West Indies, not to be confused with cilantro.