Idichakka Thoran | Tender Jackfruit Stir fry | Malabar Style Raw Jackfruit Stir Fry

I wanted to be very regular here in my little space this year, but you know sometimes some things are not in your hands.. Plus the lethargy or inertia or whatever names you call it ;) But the thing is that I'm back and every time I'm gone there's some force or some vibe in here that pulls me back.. Sometimes even after a span of a year or two.. Maybe that's the passion I hold deep inside or maybe it can be an outcome of my resilience. And whatever that might be, i'm glad to have this dainty little space to come and share the recipes that I cook up in my little kitchen, to rant my woes, my views and sometimes a little gyan ;) 

So what I'm sharing with you today apart from the casual talk is a recipe with idichakka or tender/raw Jackfruit. It's the season of jackruit now, so this post seems apt.. There are quite a few recipes with this tender jackfruit but I have so far only had this thoran. My mil makes this regularly whenever she can get her hands on one. And unlike the ripe jackfruit, the raw one has lesser haters.. Even my hubby who hates jackfruit in any and all forms will eat this thoran ;) So all those people who have never had this before and who want to try this if you can manage to get hold of one, here's the recipe.. if you want to skip using coconut, can do that as well. Just skip adding the coconut-shallot mixture and add a red chilly or two while tempering !

Recipe Source: Mil

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Makes : 12 medium sized muffins 

I Used:

Idichakka/Raw Jackfruit	-	A medium sized one
Coconut Oil	-	3 tbsp
Mustard	-	½ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs
Red Rice	-	4 tbsp
Turmeric powder	-	¼ tsp
Salt	-	As Needed

To Pulse:

Grated Coconut	-	½ cup
Shallots	-	4 nos
Green Chilly	-	3 nos

The Way:

1. To clean and cut the idichakka, I first cut it into half. Then I quarter it and again cut the quarters into half. Now remove the pith as well as the outer hard skin and discard them. Retain only the flesh and cut them into 3-4 inch pieces

2. Now take the clean and cut pieces in a pressure cooker. Add salt and turmeric powder and little water (3-4 tbsp should suffice. More water will make the jackfruit mushy). Then pressure cook for 2-3 whistles. A good jackruit will get cooked in 1 or 2 whistles

3. Once the pressure is released, using a pestle gently crush the jackfruit chunks to become fine pieces

4. Meanwhile, take grated coconut, shallos and green chilly in a mixie jar. Crush or pulse them 2-3 times. Do not grind them, a few pulses is sufficient

5. In a kadai or pan, heat coconut oil. Splutter mustard. Then add broken red chillies, curry leaves

6. Then add the red rice. Saute for 3-4 minutes in low flame till the rice slowly starts puffing up. Take care not to burn the rice

7. Now add the boiled jackfruit pieces and give a gentle stir. Leave for a minute or two 

8. Then add the pulsed coconut and give another gentle stir. Leave for 3-4 minutes for the favours to sink in and for the raw smell of the shallots to go away. Stir occasionally so that it does not get burnt

Serve with red rice and a gravy of your choice.

Cheers,
Chitz