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Main Course

Idiyan chakka Thoran | Tender Jackfruit Thoran

A styled dish, very popular in Kerala Cuisine. Kerala is a land where jackfruits grow in plenty. prepared from tender jackfruit.

Ingredientsfor 4 servings

1 small Idiyenchakka Tender Jackfruit
½ cup Onion — chopped
2 Tspns Red chilli powder
½ Tspn Turmeric powder
8 – Curry leaves
½ cup Coconut — grated
2 Tspns Blackgram Dhal
4 Tspns Coconut/Refined Oil
Salt, to taste

Preparation

Step 1
Cut the Idiyan chakka (Tender Jackfruit) into pieces and peel them.
Step 2
Again cut the peeled Idiyanchakka into small pieces.
Step 3
Change the Idiyanchakka pieces into a cooking vessel and add required quantity of water along with half-a teaspoon Turmeric Powder and let it go for about 20 – 30 minutes in medium flame.
Step 4
When the Idiyanchakka pieces are cooked well, remove the water from it using a filter and allow to cool it for about 10 minutes.
Step 5
Crush the pieces as shown in the below picture.
Step 6
Heat the oil in a frying pan (Kadaai) and add the Blackgram dhal into the oil.
Step 7
Also add the chopped Onion, Curry leaves and Red Chilli Powder and stir the mix.
Step 8
When the colour of the mix turns into golden, add the crushed Idiyanchakka.
Step 9
Also add the grated Coconut and stir the mix for 2-3 minutes.
Step 10
Idiyanchakka Thoran is ready and it can be served as a side dish for Chappathi/cooked rice etc.

Tip

Shred the vegetable as fine as you can — the thinner the cuts, the better the thoran. A sharp knife makes all the difference.

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Main Course

Idiyan chakka Thoran | Tender Jackfruit Thoran

A styled dish, very popular in Kerala Cuisine. Kerala is a land where jackfruits grow in plenty. prepared from tender jackfruit.

Ingredientsfor 4 servings

1 small Idiyenchakka Tender Jackfruit
½ cup Onion — chopped
2 Tspns Red chilli powder
½ Tspn Turmeric powder
8 – Curry leaves
½ cup Coconut — grated
2 Tspns Blackgram Dhal
4 Tspns Coconut/Refined Oil
Salt, to taste

Preparation

Step 1
Cut the Idiyan chakka (Tender Jackfruit) into pieces and peel them.
Step 2
Again cut the peeled Idiyanchakka into small pieces.
Step 3
Change the Idiyanchakka pieces into a cooking vessel and add required quantity of water along with half-a teaspoon Turmeric Powder and let it go for about 20 – 30 minutes in medium flame.
Step 4
When the Idiyanchakka pieces are cooked well, remove the water from it using a filter and allow to cool it for about 10 minutes.
Step 5
Crush the pieces as shown in the below picture.
Step 6
Heat the oil in a frying pan (Kadaai) and add the Blackgram dhal into the oil.
Step 7
Also add the chopped Onion, Curry leaves and Red Chilli Powder and stir the mix.
Step 8
When the colour of the mix turns into golden, add the crushed Idiyanchakka.
Step 9
Also add the grated Coconut and stir the mix for 2-3 minutes.
Step 10
Idiyanchakka Thoran is ready and it can be served as a side dish for Chappathi/cooked rice etc.