Idichakka Thoran or Tender Jackfruit Thoran is a seasonal dish as the Tender jackfruit is available from February-March till April. Every Kerala house will have jackfruit and mango tree at the backyard. When the season starts, everyone will be preparing this dish to be served with Sambar rice, Rasam rice etc.
I remember my mother making this. She will cut the jackfuit into big chunks and boil with salt and turmeric powder. when it cools down, she will ask me to pound the same in the ammikkal. Ammikkal is a flat stone with kuzhavi (see the picture at the bottom), the olden days grinding stone. During childhood,it was fun doing this job.
Cutting the jackfruit is real pain as it oozes out the white gums (latex) which is quite sticky. It will get stuck to the knife as well as in your hand hence we have to apply oil on our palm and the knife before starting this process. It can be removed by applying oil on your hand but in the knife, after applying oil, just heat it up little bit, bubbling gums can be removed with a paper. Another way is to apply detergent after oil wash and then wipe with paper towel.
Normally, in Kerala, while preparing this dish, they add garlic and onion too, but in our home, we do not use this.
Time taken: 1 hour
Serves: 2-3
Now let us look at the recipe:
Ingredients:
1 small idichakka, tender jackfruit
a pinch of turmeric powder
salt to taste
Masala:
1/2 cup grated coconut
2 green chillies or 2 red chillies
2-3 Sambhar onion (optional) while crushing with coconut)
For the seasoning:
2 tbsp Coconut oil or any other oil you are using.
1 tsp Mustard oil
1 tsp Urad dal
1 Dried red chilli
Few curry leaves.
Method:
Step 1
Cut the jackfruit into big chunks. Wash them and cook them with turmeric powder and salt. Drain the water and allow to cool. Now place 2-3 pieces in the ammikkal (grinding stone) and start mashing with the kuzhavi. You will get strands of the jackfruit. Continue with the remaining pieces and keep aside. This is the traditional way of doing it.
Step 2
Heat oil in a kadai. Add the mustard seeds, Urad dal, Broken red chilli. When it is done, add the curry leaves. Now add the jackfruit in it and stir well. Coarsely grind the coconut and chilli and add to the jackfruit, mix well and allow to heat for two minutes by stirring occasionally.
How to serve:
Serve hot with Sambar rice or Rasam rice.
If you are not bothered about the health, you can add some more oil at the end of the process.
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I remember my mother making this. She will cut the jackfuit into big chunks and boil with salt and turmeric powder. when it cools down, she will ask me to pound the same in the ammikkal. Ammikkal is a flat stone with kuzhavi (see the picture at the bottom), the olden days grinding stone. During childhood,it was fun doing this job.
Cutting the jackfruit is real pain as it oozes out the white gums (latex) which is quite sticky. It will get stuck to the knife as well as in your hand hence we have to apply oil on our palm and the knife before starting this process. It can be removed by applying oil on your hand but in the knife, after applying oil, just heat it up little bit, bubbling gums can be removed with a paper. Another way is to apply detergent after oil wash and then wipe with paper towel.
Normally, in Kerala, while preparing this dish, they add garlic and onion too, but in our home, we do not use this.
Time taken: 1 hour
Serves: 2-3
Now let us look at the recipe:
Ingredients:
1 small idichakka, tender jackfruit
salt to taste
Masala:
1/2 cup grated coconut
2 green chillies or 2 red chillies
2-3 Sambhar onion (optional) while crushing with coconut)
For the seasoning:
2 tbsp Coconut oil or any other oil you are using.
1 tsp Mustard oil
1 tsp Urad dal
1 Dried red chilli
Few curry leaves.
Method:
Step 1
Cut the jackfruit into big chunks. Wash them and cook them with turmeric powder and salt. Drain the water and allow to cool. Now place 2-3 pieces in the ammikkal (grinding stone) and start mashing with the kuzhavi. You will get strands of the jackfruit. Continue with the remaining pieces and keep aside. This is the traditional way of doing it.
Step 2
Heat oil in a kadai. Add the mustard seeds, Urad dal, Broken red chilli. When it is done, add the curry leaves. Now add the jackfruit in it and stir well. Coarsely grind the coconut and chilli and add to the jackfruit, mix well and allow to heat for two minutes by stirring occasionally.
How to serve:
Serve hot with Sambar rice or Rasam rice.
If you are not bothered about the health, you can add some more oil at the end of the process.
THANKS FOR VISITING THE BLOG. EAT HEALTHY, STAY HEALTHY
WATCH YOUTUBE: RASAVINSUVAI. SUBSCRIBE, LIKE, SHARE AND COMMENT.
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