Veg
Idichakka Thoran (Tender Jackfruit Thoran)
A family recipe since February 2012
Tender jackfruit combines with coconut and a fragrant tempering in this Kerala-style thoran. It’s a simple, comforting side that pairs beautifully with steamed rice.
30 min total4 servings
Ingredients
- Tender jackfruit - 1 whole
- Grated coconut - 1/2 cup
- Mustard seeds - 1/2 tsp
- Urad dal (uzhunnu parippu) - 1 tsp
- Dry red chilies - 3 whole
- Curry leaves
- Salt, to taste
- Coconut oil - 1 1/2 tbsp
Instructions
- 1Prepare the jackfruit: remove the thorny outer skin and cut the tender bulbs into small cubes; the pieces will be light brownish in color.
- 2Place the cubed jackfruit in the pressure cooker with salt and enough water, then pressure cook for 2-3 whistles.
- 3When the cooker is cool, drain any excess water and crush the cooked jackfruit pieces lightly using a mortar and pestle so they hold some texture.
- 4Heat the coconut oil in a pan over medium heat and splutter the mustard seeds so they pop and become aromatic.
- 5Add the urad dal, dry red chilies and curry leaves to the pan and fry until the dal turns lightly golden and the chilies darken slightly, releasing their fragrance.
- 6Add the crushed jackfruit to the pan, stir to coat it in the tempering, then add the grated coconut and mix well; cover and cook for few more minutes so the flavors marry, then adjust salt to taste.
- 7Serve the thoran hot with steamed rice. Optional: finish with a drizzle of coconut oil or a few extra fried curry leaves for a glossy, aromatic finish.