Idianchakka Thoran

Tender jackfruit is very famous in the name of Idianchakka or idichakka in Kerala, South India. Today’s mine recipe is a typical traditional Kerala recipe – Idianchakka Thoran/ Tender Jackfuit Thoran. Tender Jackfruits are easily available in markets during January – May months. The unique part of this fruit is that non parts of this fruit goes waste. Each and every part of this fruit has its own recipe which is yummy and delicious. Frankly speaking, I dont like to clean jackfruit as our hands get sticky while cleaning it but my mom gave me a tip to apply coconut oil to my hands after cleaning and cutting jackfruit which came very useful to me.Now the interesting part of this dish is that it is less spicy and healthy so can be given to childrens too. Usually this side dish is eaten with steamed rice and curry.Coconut slightly smashed with green chilies and small onions adds an extraordinary flavour to this side dish. Let’s get into the recipe:

Ingredients:

Idichakka/ Tender jackfruit – 1/2 kg (cleaned and chopped)
Chili Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Salt as per taste

Ingredients For Grinding:

Fresh grated coconut – 1cup
Small onions/ Shallots – 7nos (skin peeled off)
Green Chilies – 5nos (as per spice required)
Curry leaves/ Kadipatta – 5leaves

Ingredients For tempering:

Coconut Oil – 1tsp
Mustard seeds/ Rai – 1/2 tsp
Urad Dal – 1/2 tsp
Curry leaves – 5leaves
Dry Red Chilies – 3nos

Method:

Peel the skin of tender jackfruit and properly wash it in normal water.While chopping jackfruit into pieces, remove the middle harder part (Kunyil in malayalam) and keep aside.

Now add the chopped jackfruit pieces in a deep bottom vessel and add around 1/2 cup water. Add chili powder, turmeric powder and adequate salt.

Chopped Jackfruit Pieces

Insert the vessel in pressure cooker and when 1st whistle comes, low flame and cook further for 15mins. Switch off flame.

Cooked Jackfruit Pieces

In the meanwhile, grind together the ingredients mentioned under For grinding.Kindly make a note that we need to just smash the coconut masala and not to make a paste.
When the jack fruit is properly cooked, remove the excess water from the vessel and smash it in mixer as shown in picture.

Smashed Jackfruit

Heat Oil in a Kadai, splutter mustard seeds and urad dal. Add curry leaves and dry red chilies.
Add the smashed jackfruit and saute for 5mins in low flame.
Then add the smashed coconut mixture and nicely mix it with the smashed jackfruit.
If required, Add sufficient salt. Cook in low flame for 5mins.
Switch off flame. Close it with a lid and keep aside for 2mins.