Breakfast Bread with Coconut

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Breakfast Bread with Coconut

Good Morning! Today my Sister-In-Law and I made a breakfast dish called “Bread Usli”. It’s so easy to make and puts to good use any stale or last bit of bread that no one wants to eat! This is a common dish in India, often made for a quick breakfast or snack. There are so many varieties, but we adapted a recipe from “The Konkani Saraswat Cookbook” by Asha S. Philar. It is almost identical to the recipe given to me by my Mother-In-Law many years ago. Hope you enjoy it as much as we did…

Bread Usli

Serves 4

  • 15 slices of wheat or white (a combination of the two is best), chopped into small cubes about 1/2″ x 1/2″ x 1/2″
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp warm water
  • 3 tbsp oil
  • 2 tsp mustard seeds
  • 1 tsp urad dal
  • 2-4 red chilis
  • 5-8 curry leaves
  • 4 tbsp coconut (fresh, thawed frozen or desiccated)

Place the cubed bread in a big bowl. Dissolve the salt and sugar in 2 tbsp water. Sprinkle the water (using your fingers or a spoon) over the cubed bread, mixing the bread cubes so that the water is distributed pretty evenly.

Heat the oil in a large pan (a wok works well) over medium heat. Add the mustard seeds, urad dal, red chilies and curry leaves. When the mustard seeds start popping, reduce the heat to low and add the bread cubes. Gently stir, stir, stir, lifting the cubes from the bottom to the top. Keep stirring until the seasoning is mixed in with the bread cubes. Allow to heat for about 2 minutes over the low flame. When it’s done, sprinkle the coconut over the top and mix in gently. The texture of the bread shouldn’t be crispy or soggy. Serve.

Bread Usli

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