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
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Idichakka thoran or Tender Jackfruit stir fry is much popular side dish of the season . Its really tasty and heathy side dish . so let’s start
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First of all, remove rinds, and clean the tender jack fruit.
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Next we cut them in to discs. Next split each discs to four pieces, and remove the core part , and chop in to small pices
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Now we have to cook it. In a bowl, cook jack fruit pieces with enough water, 1/4 teaspoon Turmeric powder and salt
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When its cool enough to handle , crush it with stone Pestle and motor in traditional way or with mixer grinder. The Name idichakka came from this process. In malayalam, the local language in kerala, Idi means crush with hand.
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Ok, next we will crush some garlic cloves. Its optional step. but recommended.
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In a bowl, mix grated coconut with turmeric powder, Chilly powder and salt . Combine it well
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In a pan, heat oil, add a teaspoon Mustard seeds. When it start to spurts, add Curry-leaves and Dry red chillies. Finally add Urad dal and saute it
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When the colour of Urad dal start to change , add coconut mix and saute it for some time.
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Finally add crushed tender jackfruit and mix well. and cook it closed for some time. As jack fruit is already cooked. no need to cook it for more time.
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Idichakka thoran is ready
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Serve it as a side dish for Rice porridge (kanji/ Congee) or Lunch