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Idichakka Thoran | Tender Jackfruit Stir Fry | Idiayan Chakka Thoran | Tender Jackfruit Recipes

Nadan idiyan chakka thoran

Idichakka thoran or Idiyan chakka thoran Recipe with step by step phots and video

Idichakka thoran is a famous Kerala cuisine made with seasonal fruit, the jackfruit. Jackfruit is called chakka or chakkapazham in Malayalam. The matured ripe jackfruit can be eaten raw, where as the unripe ones are widely used to make various types of side dishes and chips. 

Small and tender jackfruits are used in idichakka thoran preparation. It is first cooked till soft, then pound using a mortar and pestle, then mixed with traditional Kerala coconut based spice mix and finally seasoned and made aromatic.  This pounding means idi in Malayalam, and chakka means jackfruit, that is how this thoran get its name. In my locality, the small tender jackfuit is known by the name idichakka. 

A few tips to make a perfect jackfruit thoran
  1. As I mentioned earlier, small and tender jackfruit is used to make nadan idichakka thoran. Choose jackfruit before the seeds harden and bulb visible. Once the seeds and bulb matures, then it won't be suitable for making thoran.
  2. Both stove top and pressure cooker methods can be used to cook tender jackfruit. But for easiness let us follow pressure cooking method today.
  3. Overcooked or overpound tender jackfruit will be tasteless and mushy, won't be suitable for thoran. 
  4. Just like any other thoran, it is a coconut based dish and the pound jackfruit should not have any gravy while adding the spice mix. Make sure that the jackfruit is moist, but with no gravy / stock.
  5. It will be better to incorporate or two garlic cloves in the spice mix to avoid digestive issues.  
A very easy and favorite dish of Keralites. Thoran is usually served with rice. Try this dish from Kerala, South India and enjoy.

Idichakka thoran | How To Make Kerala Tender Jackfruit Stir Fry | Nadan Idiyan Chakka Thoran
Nadan idichakka thoran

Tender jackfruit stir fried with coconut and spices

Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes


To cook jackfruit
  • 1/2 Kg jackfruit (with skin)
  • 1/4 tsp turmeric powder
  • Water as needed
To grind
  • 1 cup grated coconut
  • 5-6 shallots, peeled and washed
  • 1 or 2 garlic
  • 2 - 3 green chilies
  • 1/4 tsp turmeric powder
Other ingredients
  • 3 tbsp coconut oil
  • 1 spring curry leaves
  • 1/2 tsp mustard seeds
  • Salt to taste

How To Make Nadan Idichakka Throan

Step by step Idichakka thoran Making

  1. With a sharp knife, peel the jackfruit skin, wash thoroughly with fresh water. If sap coming out of the jackfruit, clean it with a paper towel. Then cut into small pieces as shown in the picture
    Nadan idichakka thoran - cleaned tender jackfruit

  2. Transfer the jackfruit into a pressure cooker along with turmeric powder. You can add salt, if you wish. But I don't put salt at this stage. Add enough salt and pressure cook it over high heat for two whistles. 

  3. When the pressure settles down, open the cooker. 

  4. The jackfruits will be perfectly cooked, transfer the cooked jackfruit pieces into a small bowl and set aside. Let it come to room temperature.

  5. Meanwhile, take shallots, green chilies, cumin seeds and green chilies in the small chutney jar of your mixer grinder. 

  6. Crush coarsely.

  7. Now put coconut shavings and turmeric powder. Without adding water, make a coarse paste.

  8.  Press pulse button on your mixer grinder two times.

  9. By this time, the jackfruit will  ready to pound, use a food processor or a mortar and pestle. Just pound them but do not make fine pieces.

  10. Heat oil in a thick bottomed pan, pour oil. When the oil turns hot, add mustard seeds. The mustard seeds will crackle immediately, when the crackling sound stop put one or two springs of curry leaves. 

  11. Further, the crushed jackfruit and the coconut spice mix. 

  12. Mix well and cover and cook on low heat for five minutes till the raw smell of coconut vanishes.

  13. Open the lid and put pepper powder and mix again.

  14. Finally, drizzle some fresh coconut oil and a few curry leaves for extra flavor. Cover with the lid and leave it for the next ten minutes.

  15. Then serve with rice and enjoy.

Happy cooking

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