Sweety Tangy Spicy: Idichakka Thoran / Tender Jackfruit Stir Fry

Today, we will see one thoran. I have already posted thoran recipes before, still this is a very very special dish for jackfruit lovers, the Idichakka thoran. As we know, jackfruit is a seasonal fruit available mid-March to May.

Jackfruit tree (plavu) is a very common tree in Kerala. During season, we are getting a huge number of fruits from a tree. Because of this abundance, many of us never give much importance to this fruit.

മുറ്റത്തെ മുല്ലയ്‌ക്ക് മണമില്ല എന്നാണല്ലോ .
(We never see what is in our hands, we search it somewhere else.)

It is a "magical fruit". Do you know why it is magical ? because of its health benefits. It is a rich source of vitamin, minerals, carbohydrates, electrolytes, fibers, fat, protein and phytonutrients. Also, it contains calories, but is free of saturated fats (cholesterol). Thus promote hair growth, alter immunity, prevent cancer, maintains blood pressure, improve digestion, improve eyesight, reduce aging, improves bone health, reduce anemia and so on. So please don't waste jackfruit.

Almost all parts of this fruit (like arils, seed, white fibrous part etc.) can be converted into delicious food. There are so many recipes on jackfruit. I will surely post a few more recipes in the coming weeks.

Today, I will be starting from the beginning stage, idichakka. Idichakka is nothing but a small tender jackfruit.(picture is given in the step by step section). The name might come because of the cooking process. The tender jackfruit pieces were shredded by pounding them using a motar and pestle. (Idi means hit or pound and chakka means jackfruit.) Now we can mince in a food processor or mixer grinder. But, still you want to get that traditional taste, go for motor and pestle just as our grandmothers did.

Idichakka thoran recipe

Author: Anju Aneesh

Recipe type: Side dish

Cuisine: India, South India, Kerala

Preparation time: 10 minutes | Cooking time: 20 minutes | Total time: 30 minutes

Ingredients

To cook jackfruit

1 small raw jackfruit
1 cup water
1/4 teaspoon turmeric powder
Salt to taste

To grind

1 cup grated coconut
3 green chilies
2 shallots
6 garlic cloves
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder

To temper

2 tablespoon coconut oil
1/2 teaspoon mustard seeds
3 dried red chilies
1/2 cup shallots
2 spring curry leaves

Step by step preparation of idichakka thoran

Pressure cook cleaned, chopped jackfruit with water, turmeric powder and salt for one or two whistles.
Then drain it and allow to cool. Then shred them using a food processor or mixer grinder or by pounding them using a pestle.
Grind shallots, garlic, cumin seeds, turmeric powder and chili powder in a mixer grinder. Then add grated coconut and grind coarsely.
Heat coconut oil, splutter mustard seeds, add dried red chilies, curry leaves, and chopped shallots. Saute till the shallots turns translucent.
Add in the ground coconut mixture and saute till raw smell leaves.
Combine shredded cooked jackfruit with it and saute for two to three minutes.
Switch off the stove and add 1 spring of curry leaves and keep covered for 5 to 10 minutes. (optional)
Serve hot with steamed rice.

Step by step

The jackfruit shown below is idichakka
Remove the stem and top portion of the tender jackfruit, de-skin and cut into small pieces.
Add salt and 1/4 teaspoon turmeric powder.
Pressure cook it after adding enough water. I used around 1 cup of water. The jackfruit pieces should immerse completely in water. (Note: Stove method and steaming can also be done. You can choose any of the cooking methods depending on the variety. If the jackfruit is too hard, you should choose pressure cooker method. After I whistle, switch off the stove and check whether it is done or not. Still hard, then cook for one more whistle.
The cooked jackfruit should be soft and moist. Drain and let it cool down completely. Shred the pieces either by pounding using a pestle or pulse in a food processor or mixer grinder.
Meanwhile, coarsely grind green chilies, shallots, garlic and cumin seeds.
Combine grated coconut, turmeric powder and red chili powder.
Spin once again. No need to grind too much. Just crush it.
Heat 2 to 3 teaspoons of oil in a pan, splutter mustard seeds, add curry leaves and red chilies.
Add onion and saute till translucent.
Reduce the flame and combine ground coconut mixture and saute till the raw smell leaves.
Now add in shredded cooked jackfruit and mix well.
You can add one or two springs of curry leaves for extra flavor. (Optional) Saute on low flame for four to five minutes.
Idichakka thoran is now ready. Serve hot with steamed rice or kanji.