9799692b348 Nivedhanam: Idichakka Thoran / Chakka Thoran / Idiyan Chakka Thoran / Jackfruit Curry

Monday, September 7, 2015

Idichakka Thoran / Chakka Thoran / Idiyan Chakka Thoran / Jackfruit Curry

Today we are starting week 2 and the theme is Indian States… Starting from my neighboring state – Kerala ‘'- God’s own country.. It is such a beautiful state and their cuisine is so authentic, flavorful and delicious.. We visited Wayanad couple of years back and was super delighted to taste some of the authentic Kerala dishes and this was one of them.. Very simple curry which is called as thoran in Malayalam Language.. You will need raw jackfruit which is very small Jackfruit - size of 5 - 6 inches. Do not forget to apply oil to the palms and to the knife and cutting board before cutting the jackfruit as it can stain pretty badly. Also remove the seeds if it is hard after cooking.. It can be used if the seeds are soft.. I removed some and I used some..
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Ingredients
Small Jackfruit - 600 grams
Coconut Oil - 2 table spoons
Ghee - 1 tea spoon (or coconut oil)
Urad Dal / Ulutham Parupu - 1 tea spoon
Red Chili - 2
Green Chili - 2
Black Pepper Powder - 1 tea spoon
Salt - 3/4 - 1 tea spoon
Grated Coconut - 1/3 cup
Turmeric Powder - 3/4 tea spoon
Asafetida - 1/4 tea spoon
Cumin Seeds - 1/2 tea spoon
Mustard Seeds - 1/2 tea spoon
Curry Leaves - 15 - 20 leaves
Lemon Juice – from 1 lemon
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Method
To cut the jackfruit is an art I should say and takes time and patience (it did for me)
To prepare the jackfruit, first cut the jackfruit horizontally and then cut the skin off (you cannot use a peeler and would need a knife)
Cut them into 2 inch cubes and steam cook them for 15 minutes
Once out of the cooker, using a masher lightly beat (meaning press it with a masher)
Now cut them into thin strips and set aside. Now the jackfruit is ready for the next process
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Heat oil in a pan and add mustard seeds and once it crackles, add the cumin seeds and urad dal and red chili
Once the dal becomes golden, add the ginger, green chili and curry leaves and sauté for 30 seconds
Add turmeric powder, asafetida, salt and immediately add the prepared jackfruit and mix well
Sprinkle 2 tea spoons of water and allow them to cook for 3 to 4 minutes on medium flame
In another small pan, add ghee and slightly roast the black pepper powder and add it to the chakka thoran
Add the grated coconut and remove from heat
Add lemon juice and now the chakka thoran is ready to be served!!!
Serve it warm with rice and rasam and it will taste delicious!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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15 comments :

  1. Beautifully made ..I think for now I will stick to eating this than making it myself :-))

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  2. Looks to be quite interesting though I have never cooked this jackfruit..I havent even tasted it :(

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  3. Growing up we used to eat this as a fruit and use to roast the seeds on fire before eating. Never taste a curry a jackfruit curry. Thoran looks flavorful.

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  4. I love jacfruit.This thoran looks inviting.

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  5. Never tasted as curry, yet to try this..Looks inviting..

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  6. Never had a chance to give a try to this dish, excellent thoran to enjoy with some rice.

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  7. That's a fantastic dish Sowmya, though I have not prepared it myself..must try sometime..

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  8. That is a very traditional and delicious jackfruit curry.

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  9. You have done a lovely job of slicing the baby jack fruit. I always struggle. Thoran looks so yumm..

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  10. Sowmya come here and you will get lots and lots of this veggie. Its called neer phanas here. You can make big slices and shallow fry them too. They taste yum. I liked the addition of urid dal in your veggie. Its never added in Goa.

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  11. Never tried / tasted a jackfruit in a spicy dish. The curry sounds flavorful though.

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  12. not a huge jackfruit fan but I like the thoran preparation which I have used with other veggies. sure must have been great for those jackfruit lovers

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