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.
Padavalanga Chakkakuru Thoran
Ingredients
Instructions
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Padavalanga Chakkakuru Thoran or Snake gourd -Jackfruitseed stir fry is a healthy and nutritious side dish from traditional kerala kitchen.
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First of all, chop Snake gourd and Jackfruit seeds well
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In a pan heat a teaspoon Oil, add Mustard seeds. When it start to spurts, add Urad Dal, Dry Red Chillies and Curry leaves
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Saute it for few seconds. Now add Chopped Jackfruit seeds, and enough water to cook it. Close the pan with a lid and cook it for 10 minutes
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When its cooked, add chopped Snake gourd and mix well
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Add Turmeric powder, Chilly Powder, Salt to Grated Coconut and mix well
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Add coconut mix to snake gourd and combine everything well
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Cook it closed for 10 more minutes and Padavalanga Chakkakuru thoran is ready.