Idichakka Thoran
Ingredients
- 1 Tender Jackfruit (3 cup when cooked)
- 1 1/2 cup grated coconut
- 1/2 teaspoon Turmeric powder
- 1 1/2 teaspoon Chilly powder
- 1 teaspoon Mustard seeds
- 1 teaspoon Urad dal
- 1 spring Curry leaves
- 1 teaspoon Oil
- 1 teaspoon Salt
Instructions
- 1 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!
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First, remove the outer rinds and clean the tender jackfruit thoroughly.- 3
Cut the jackfruit into thick discs. Then, split each disc into four pieces, remove the core, and chop the pieces into small chunks.- 4
In a pot, cook the jackfruit pieces with enough water, ¼ teaspoon turmeric powder, and salt until soft.- 5
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."- 6
(Optional but recommended) Lightly crush a few garlic cloves and set them aside.- 7
In a bowl, mix grated coconut with turmeric powder, chilli powder, and salt. Combine everything well.- 8
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.- 9
When the urad dal turns slightly golden, add the spiced coconut mixture and sauté it gently for a few minutes.- 10
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).- 11
Idichakka Thoran is ready! Serve hot as a side dish with rice porridge (kanji/congee) or a traditional Kerala lunch meal. - 2
