Idichakka Thoran is one of those dishes that immediately brings back memories of summer, backyard jackfruit trees, and slow, intentional cooking. It’s not something you just throw together – it’s seasonal, deeply rooted in Kerala’s food culture, and honestly, one of my favorite thoran varieties.
“Idichakka” means tender jackfruit – the kind you pluck before it starts ripening, when it’s still raw and fibrous. That’s the version we use for this thoran. It has a texture that almost mimics shredded meat once cooked, which is why it’s so hearty and satisfying – even though it’s 100% vegetarian.
The preparation starts with cleaning and chopping the idichakka, which can be a bit of a task if you’re not used to it – but for many of us, it’s part of the rhythm of traditional cooking. Once it’s cooked until tender, we gently mash or grate it, just enough to break it down while keeping the texture.
What I love about this thoran is how simple and flavorful the seasoning is: grated coconut, turmeric, chili, curry leaves, and a basic tempering of mustard seeds and urad dal in coconut oil. The jackfruit absorbs everything – the flavor of the coconut, the heat from the chilies, and the aroma of the tadka – and becomes this soft, slightly chewy, and beautifully spiced dry curry.
It pairs perfectly with steamed rice and moru curry or parippu – a truly comforting Kerala lunch plate.
Idichakka thoran isn’t made every day – it depends on the season, the availability of young jackfruit, and a bit of patience. But when it is made, it always feels special. To me, it’s more than just a dish – it’s a connection to home, to trees in the backyard, to hands that knew how to cook with care.
If you’ve never tried this before, you’re in for something wholesome and uniquely Kerala. And if you’ve grown up eating it, you already know – it’s the taste of tradition.
Idichakka Thoran
Ingredients
Instructions
-
Idichakka Thoran, or Tender Jackfruit Stir Fry, is a popular seasonal side dish in Kerala. It's not only delicious but also a healthy option. So let’s start!
-
First, remove the outer rinds and clean the tender jackfruit thoroughly.
-
Cut the jackfruit into thick discs. Then, split each disc into four pieces, remove the core, and chop the pieces into small chunks.
-
In a pot, cook the jackfruit pieces with enough water, ¼ teaspoon turmeric powder, and salt until soft.
-
Once cooled enough to handle, crush the jackfruit pieces either using a traditional stone pestle and mortar or a mixer grinder. This crushing step is what gives the dish its name — idichakka. In Malayalam, idi means "to crush."
-
(Optional but recommended) Lightly crush a few garlic cloves and set them aside.
-
In a bowl, mix grated coconut with turmeric powder, chilli powder, and salt. Combine everything well.
-
Heat oil in a pan and add a teaspoon of mustard seeds. When they begin to splutter, add curry leaves and dry red chillies. Then add urad dal and sauté.
-
When the urad dal turns slightly golden, add the spiced coconut mixture and sauté it gently for a few minutes.
-
Now add the crushed jackfruit and mix well. Cover and cook for a short time, just enough to combine the flavors (as the jackfruit is already cooked, you don’t need to cook it for long).
-
Idichakka Thoran is ready! Serve hot as a side dish with rice porridge (kanji/congee) or a traditional Kerala lunch meal.