Idichakka thoran is one of the famous dish in Kerala cuisine. Jackfruit is a seasonal fruit from March to may. Initially it will be very small and when it ripens it will become large in size. You can make a lot of recipes with jackfruit like iddichakka thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Jackfruit jam or Chakka varatti. Idichakka Thoran is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut. Thoran refers to any kind of dry curry. Though I’ve seen many of my Malayalee friends would add some onions and garlic too but we at home make it this way sans onions and garlic.
Raw Jackfruit/ Idichakka – 1
Freshly Grated Coconut – 1/2
Green chilli – 2
Turmeric Powder – A pinch
Salt – To taste
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Red chillies – 2
Curry leaves – Few
- Spread a newspaper and place the raw jackfruit on it. Apply coconut oil on your palms and the knife. Else the sticky gum that oozes out of the jackfruit will get stick on your hands.
- Cut the jackfruit into half and then into big cubes with the skin.
- Cook these pieces with turmeric powder and little water for about 2 whistles in a pressure cooker.
- Once cool, remove and pound the pieces with a pestle or use the back of a wooden spoon or a masher to get some shredded jackfruit. You can also use the mixer but make sure it doesn’t become smooth paste.
- Grind the grated coconut and green chillies and keep aside.Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, red chillies and curry leaves.
- Add the shredded jackfruit pieces and sauté. Add salt to taste and fry for few minutes in medium flame. Then add the ground coconut and green chillies. Mix well.
- Finally drizzle about 2 tsps of coconut oil over the thoran.The thoran goes well with sambar and Mor kootan.