Idichakka Thoran
Shredded tender jackfruit stir-fry with coconut and spices.
About this dish
Idichakka, or tender green jackfruit, is a seasonal delicacy harvested before the fruit matures and develops its characteristic sweetness. 'Idichakka' literally means 'pounded jackfruit,' referring to the traditional method of bruising the fruit to create a fibrous, meat-like texture. This Thoran is a staple during the transition from summer to the monsoon in Kerala.
Ingredients
The Jackfruit
- 500g Tender Jackfruit (peeled and cubed)
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1 tsp Coconut oil (to prevent sticking)
Coconut Mix
- 1 cup Grated coconut
- 4 Shallots
- 2 Green chilies
- 1/2 tsp Cumin seeds
- 2 cloves Garlic
Tempering
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1 tbsp Urad dal
- 2 Dried red chilies
- 2 sprigs Curry leaves
Method
- 1
Prep the Jackfruit
Grease your hands and knife with coconut oil to prevent the sticky latex (chakka pala) from clinging. Peel the thick outer thorny skin and cut the white flesh into 2-inch cubes.
- 2
Pressure Cook
Place the cubes in a pressure cooker with turmeric, salt, and 1 cup of water. Cook for 2 whistles on medium heat until the fruit is tender but not mushy.
- 3
Drain and Cool
Drain any excess water completely. Let the jackfruit cool down until it is easy to handle.
- 4
The Pounding (Idikkuka)
Traditionally done with a mortar and pestle, you can lightly pulse the cooked cubes in a mixer. The goal is to shred it into small, thin fibers, not a paste.
- 5
Coarse Coconut Grind
Crush the coconut, shallots, chilies, cumin, and garlic in a blender for 5 seconds. It should be a 'Chathakkuka' or coarse crush, not a smooth paste.
- 6
Initial Tempering
Heat coconut oil in a heavy kadai. Add mustard seeds and let them pop, then add urad dal and fry until it turns golden brown.
- 7
Aromatic Base
Toss in the red chilies and curry leaves. The leaves should turn crisp, signaling the oil is flavored.
- 8
Combine
Add the shredded jackfruit to the pan and toss well with the tempered spices for 2 minutes to dry out any residual moisture.
- 9
Coconut Integration
Make a small well in the center of the jackfruit, add the coconut mixture, and cover it with the surrounding jackfruit. Cover the pan and steam on low for 3 minutes.
- 10
Final Stir-fry
Uncover and stir everything together. Increase heat slightly and sauté for 5 minutes until the coconut loses its raw edge and the Thoran is relatively dry.
Notes & variations
- If using canned tender jackfruit, rinse thoroughly to remove the brine scent before cooking.
- Do not over-process in the mixer; one or two pulses are enough to mimic the 'pounded' texture.
- Leftovers are excellent when used as a filling for savory crepes.
- The urad dal adds a crucial crunch that contrasts with the soft jackfruit.
Serve with
Warm rice and Parippu (dal) curry.
Cook's note
Adding a teaspoon of coconut oil at the very end of cooking gives the Thoran a fresh, glossy finish and enhances the aroma.