Thursday, 17 January 2013

Idi chakka Thoran

Idi chakka is another one of kerala's delicacies. Idi chakka is actually tender jackfruit or raw jackfruit. When the jackfruit is very small and weighs about 1-1.5 kgs  it is plucked from the tree and used to make thoran, curries etc... My favourite is the thoran.

Just the outer thick cover of the jackfruit is discarded, and all the flesh is utilized. The flesh might be sticky with the milk of the jackfruit coming out. Apply a little coconut oil to the knife and hands before cutting the tender jackfruit to overcome this.

Idichakka (Tender Jackfruit) - 500 grams
Coconut (grated) - 100 grams
Shallots chopped/onion chopped - 25 grams
Red chillies - 4 nos
pepper powder - 3 grams
salt - to taste
Turmeric powder - 5 grams
Oil - 25 grams
mustard - 5 grams


  • In a cooking vessel,add tender jackfruit/idichakka,turmeric powder and salt, and cook it covered by adding a cup of water
  • Or alternatively pressure cook the jackfruit with salt and turmeric powder and little water for just one whistle.
  • When it is done remove from fire,drain it and allow it to cool.
  • Shred it with mortar and pestle or just with hand. Don't use a mixer, because I have found that with mixer it becomes a paste.
  • Heat oil in a pan and add mustard seeds.When they pop up add diced shallots and dried red chillies.
  • Fry it for a minute and add curry leaves, and pepper powder.
  • Add the grated coconut and fry for another minute.
  • Add the shredded idichakka and Stir fry it for a couple of minutes.
  • Cook it uncovered for 7-8 minutes ,stirring continously, until the thoran has become dry
  • Serve warm!!!!!

Idichakka Thoran is ready!!!! Serve with rice and a gravy of your choice. It also goes good with chapathi.

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