The season of tender Jackfruit are here, couldn’t resist myself.So here is a traditional recipe of tender Jackfruit.
Idichakka / Tender Jackfruit–. 1
Fresh coconut–. 1/2 cup
Green chillies–. 2
Turmeric– 1/2 teaspoon
Salt –. 1 teaspoon
Mustard seeds–. 1 teaspoon
Urad dal –. 1 teaspoon
Coconut oil–. 3 tablespoons.
Cutting idichakka needs some preparation and a little patience. Spread some news paper, about 3 layers. Oil your palms and knife well. Cut the idichakka into half. You will find white milk like liquid which will be verrrrryy sticky. Use paper bits to clean the liquid. Now cut it again into small bits. Remove the thick skin and the center part.
Now cut the idichakka into small bits and wash it well. Add turmeric and salt to idichakka and pressure cook it for 2 whistles. Once cool , you need to pound it. Either you a wooden smasher or a glass which I used. Grind the coconut and green chillies together without water. Heat a pan with 2 spoons of oil, add the mustard seeds ,when they start spluttering add the udal dal. When the dal turns red add the pounded idichakka, sauté. Now add the grounded coconut and mix well. Put of the heat. Drizzle the remaining oil and you could add 2 more spoons of fresh grated coconut. Enjoy your idichakka Thoran.
Don’t think about extra oil and coconut used , authentic food require it and that’s the reason our grandmother’s food always taste the best.