Idichakkai upperi 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 iddichakkai thoran, Chakka Chips, Elai adai ,Chakka Pradaman, Chakka varatti. Idichakkai upperi is made out of fresh tender jackfruits, mildly spiced and flavored with fresh coconut.
Servings – 4
Difficulty level – Difficult
Raw Jackfruit/ Idichakka – 1
Freshly Grated Coconut – few
Curry leaves – few
Green chilli – 2
Turmeric Powder – 1 tsp
Salt – To taste
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dhal – 1 tsp
Asafoetida – 1/2 tsp
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. Then slowly remove 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 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, green chillies and curry leaves, keep aside. Heat a Kadai with coconut oil, add the mustard seeds. Once they splutter, add the urad dal, asafoetida and curry leaves.
- Add the ground coconut, curry leaves and green chillies.
- Add the shredded jackfruit pieces and sauté. Fry in medium flame for few minutes.
- Finally drizzle about 2 tsps of coconut oil over the thoran. The thoran goes well with sambar and Mor kootan.