Idichakka Thoran Recipe (Young Jackfruit with Spiced Coconut)
Idichakka Thoran, a delicious and comforting dish from the vibrant state of Kerala, India, is a stir-fried preparation made from young jackfruit cooked with aromatic spices and a coconut paste. A quintessential vegetarian dish, it is often served as part of a traditional Kerala meal, typically paired with steamed rice and sambar. This dish highlights the versatility of jackfruit, turning it into a flavorful, spiced delight.
Ingredients
| Ingredients | Quantity |
|---|---|
| Raw Jackfruit (Kathal) with skin shaved off | 1 whole jackfruit |
| Turmeric powder (Haldi) | 1 teaspoon |
| Fresh coconut, grated | 1/2 cup |
| Dry Red Chillies | 3 whole |
| Onion, finely chopped | 1 medium |
| Green Chillies, finely chopped | 2 |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry leaves | 1 sprig |
| Asafoetida (Hing) | 1/2 teaspoon |
| Salt to taste | As needed |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Kerala
Course: Lunch
Diet: Vegetarian
Instructions
Step 1: Preparing the Jackfruit
Begin by carefully shaving off the skin of the raw jackfruit. This process can be a bit messy, so to make it easier, apply a small amount of oil on your knife and hands to prevent the sticky sap from sticking. Using an oiled knife, gently scrape off the skin.
Once the skin is removed, cut the jackfruit into halves, and remove the fibrous core in the center of each half. Apply a little more oil to your knife and hands, and cut the jackfruit into small, manageable chunks.
Step 2: Cooking the Jackfruit
Next, we will cook the jackfruit until it becomes soft and tender. The pressure cooker works wonderfully for this purpose, but you can also use a regular pot if you prefer.
Grease the inside of the pressure cooker with a little oil. Add the chopped jackfruit, a pinch of salt, and 1 teaspoon of turmeric powder. Pour in 1/4 cup of water, then cover the cooker with its lid and weight. Allow the jackfruit to cook under pressure for about 2 whistles. Once done, switch off the heat and allow the pressure to release naturally.
After the pressure has been released, open the cooker. Using a fork or the back of a knife, mash the jackfruit lightly. The texture you’re looking for is similar to shredded cabbage—soft and stringy. Set the crumbled jackfruit aside for now.
Step 3: Preparing the Coconut Paste
While the jackfruit is cooking, take fresh grated coconut and dry red chillies in a small mixer jar. Add water a little at a time and grind them into a coarse paste. Set the paste aside until needed.
Step 4: Making the Thoran
Now, heat 1 tablespoon of oil in a large wok or kadai over medium heat. Add the mustard seeds, cumin seeds, and split urad dal. Allow them to splutter and roast for a minute or so until aromatic.
Next, add the finely chopped onion and green chillies. Sauté them for 3-4 minutes until the onions become soft and translucent. Add the curry leaves and asafoetida powder, stirring well to combine.
Once the onions and spices are fragrant and well-cooked, add the prepared coconut paste and the crumbled jackfruit to the pan. Stir everything together so the coconut mixture evenly coats the jackfruit.
Let the mixture simmer for about 5-7 minutes on low heat. This allows the flavors to blend, and the jackfruit absorbs the spices. Adjust salt to taste and add more spices if needed, depending on your preference for heat.
Step 5: Final Touches
Once the jackfruit has absorbed all the flavors and the thoran has simmered down, turn off the heat. The dish is now ready to be served!
Serving Suggestions
Serve your Idichakka Thoran hot with a bowl of Mixed Vegetable Sambar and Steamed Rice for a wholesome and satisfying meal. This combination makes for a perfect weeknight dinner that is not only delicious but also packed with nutrients.
Tips for a Perfect Idichakka Thoran:
- Fresh Jackfruit: Ideally, use fresh, tender jackfruit for this recipe, as it gives the best texture and flavor.
- Coconut Paste: The coconut paste is a key component of this dish, so make sure to grind it finely for smoothness. You can also add a bit of garlic to the paste for extra flavor, though it is optional.
- Spices: Adjust the quantity of green chillies and red chillies according to your heat preference. If you prefer a milder version, you can skip the green chillies or reduce their quantity.
- Cooking Method: If you don’t have a pressure cooker, you can cook the jackfruit in a pot. Just ensure that you cook it until tender, which may take a little longer.
Conclusion
Idichakka Thoran is a delightful Kerala-style dish that celebrates the flavors of young jackfruit, aromatic spices, and fresh coconut. This simple yet flavorful dish is not only vegan and gluten-free but also a great way to enjoy the versatility of jackfruit in its raw form. Perfect for those who enjoy plant-based meals, this thoran will leave you craving more with its rich flavors and comforting texture. Whether served as part of a larger feast or as a stand-alone meal, Idichakka Thoran is sure to be a hit at your next family dinner or festive gathering.
Enjoy your authentic Kerala culinary experience!
