Go Back
Idichakka Thoran/Tender Jackfruit Stir fry- Pepper Delight #pepperdelightblog #recipe #idichakkathoran #idichakka #idiyanchakka #jackfruit #keralarecipe #nadan #tenderjackfruitstirfry #keralafood #vegeterian #stirfry #thoran #vegeterian #vegan #sadya #indianfood #onam #vishu #celebration #tenderjackfruit
Print
Idichakka Thoran/Tender Jackfruit Stir fry
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice. 

Course: Side Dish
Cuisine: Indian
Keyword: idichakka thoran, jackfruit, tender jackfruit stir fry
Servings: 4
Author: Akhila
Ingredients
To make the coconut mix
  • ½ cup grated coconut
  • 2 garlic pods
  • 2-3 bird’s eye chilies / green chilies
  • 3-4 fresh curry leaves
  • ¼ tsp turmeric powder
  • ¼ tsp cumin seeds
To make the thoran
  • 1 small fresh Idichakka / tender jackfruit OR 1 frozen packet (semi-cooked)
  • Water (as required)
  • ½ tsp turmeric powder
  • 3-4 pearl onions
  • 1 sprig of fresh curry leaves
  • 1 tsp urad dal (split black gram lentils) / rice
  • 1 tsp mustard seeds
  • 2 dry red chilies
  • Salt (as required)
  • Oil (as required)
Instructions
  1. Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
  2. To cook the jackfruit, you can can either pressure cook or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.
OR
  1. Using frozen semi-cooked tender jackfruit: Transfer the jackfruit from the packet to a skillet along with water (just enough to cover the jackfruit), and boil with a pinch of salt and turmeric powder for 10-15 minutes on a medium flame. Strain it and keep aside.
  2. Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
  3. Grind coconut mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
  4. Mix’em up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
  5. Cook’em up: In a pan, heat a little oil and add urad dal. When the dal turns light brown, add mustard seeds, dry red chilies and curry leaves.
  6. As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame and serve with hot steamed rice.
Notes

1. You can use any brand of frozen tender jackfruit, I generally use Daily Delight’s Tender Jackfruit and at times also buy the canned ones - Green Young Jackfruit from the brand Chaokoh. 

2. Use of coconut oil is ideal for all Kerala recipes.

3. If available, you can use birds eye chilies (കാന്താരി മുളക്) instead of green chilies for making this recipe.