Padavalanga Chakkakuru Thoran

Padavalanga Chakkakuru Thoran is a humble yet nourishing dish from Kerala, bringing together snake gourd and jackfruit seeds in a dry coconut stir-fry that’s as rooted in the land as it is in tradition. Made with seasonal ingredients that are often harvested from backyard gardens, this thoran isn’t just comforting-it’s packed with health benefits that have long been respected in traditional diets and Ayurvedic wisdom.

The jackfruit seed, or chakkakuru, is a true nutritional gem. Once the ripe jackfruit is eaten, these seeds are saved, boiled, peeled, and used in various curries and stir-fries. They’re naturally rich in protein and dietary fiber, making them filling and supportive of good digestion. Their slow-digesting carbohydrates offer steady energy, while the presence of micronutrients like thiamine and riboflavin promotes nerve health and supports the skin. In many homes, jackfruit seeds are cherished not just for their nutty taste but also for how they balance the body-especially the gut.

Snake gourd, or padavalanga, is equally nourishing in its own quiet way. Long and tender, with a high water content, this vegetable is often used in Kerala during hot or humid months because of its naturally cooling effect on the body. It’s light on the stomach and rich in fiber, helping cleanse the digestive tract and relieve constipation. The mild flavor makes it a perfect canvas for coconut-based preparations, and it is said to help maintain hydration and soothe internal inflammation-ideal for the monsoon and post-summer season.

In this thoran, the ingredients are prepared with the typical care found in Kerala’s everyday cooking. The jackfruit seeds are cooked until soft, the snake gourd is sliced and gently sautéed, and everything comes together in a mix of grated coconut, turmeric, green chillies, and curry leaves. Cooked in coconut oil and lightly tempered, the dish is aromatic, slightly spicy, and completely satisfying. It pairs beautifully with steamed rice and a mild curry or rasam, and it also finds a place on the sadya table during seasonal celebrations.

Though it’s not a festive showstopper, Padavalanga Chakkakuru Thoran is the kind of dish that quietly sustains-a celebration of what grows naturally and seasonally, prepared in a way that nourishes both body and tradition. Every spoonful speaks of balance, simplicity, and a deep connection to Kerala’s food wisdom.

Print Recipe

0 Add to Favorites

Delicious

Padavalanga Chakkakuru Thoran

Author: Ushadevi Cuisine: Kerala Courses: Curries & Side Dishes, Lunch, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup Snake gourd chopped
• 1 cup Jackfruit seed chopped
• 1 cup Grated Coconut
• ¹⁄₄ teaspoon Turmeric powder
• 1 ¹⁄₂ teaspoon Chilly powder
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 4 Dry Red Chillies
• 1 spring Curry leaves
• 1 teaspoon Oil
• ¹⁄₂ teaspoon Salt

Instructions

1. Chop the snake gourd (padavalanga) and jackfruit seeds (chakkakuru) into small pieces.
2. Heat a teaspoon of oil in a pan. Add mustard seeds.
3. When the mustard seeds start to splutter, add urad dal, dry red chillies, and curry leaves. Sauté for a few seconds.
4. Add the chopped jackfruit seeds and enough water to cook them. Cover the pan with a lid and cook for 10 minutes.
5. Once the jackfruit seeds are cooked, add the chopped snake gourd and mix well.
6. In a bowl, mix grated coconut with turmeric powder, chilli powder, and salt.
7. Add the coconut mixture to the pan and combine everything well.
8. Cover and cook for another 10 minutes until the snake gourd is cooked and the thoran is dry.
9. Padavalanga Chakkakuru Thoran is ready to serve!