IDICHAKKA THORAN

1. To begin making the Idichakka Thoran (Young Jack Fruit With Spiced Coconut), we will first scrape off the skin of the Idichakka (Jackfruit). To do that, apply oil in your knife and palms. Using the oiled knife scrape the skin off the Jackfruit. 2. Next step is to cut the Idichakka (Jackfruit), into half and remove the middle portion of the fruit from both the halves. Oil and grease your hands and knife once again and cut the Idichakka (Jackfruit) into chunks. 3. We will now cook the Idichakka until it is soft and tender. using the pressure cooker to cook the jackfruit. Grease the pressure cooker with oil on all sides. Place the Idichakka (Jackfruit), along with salt and a teaspoon of turmeric powder. Add 1/4 cup of water and cover the pressure cooker with its weight on. Allow it to cook under pressure until you hear two whistles. After couple of whistles, turn off the heat. Allow the pressure to release naturally, as the Idichakka will continue to cook under the pressure. 4. Once the pressure is released, open the pressure cooker. Then mash the Idichakka into crumbles. You will notice it splitts into lengthy strips( like cabbage) 5. Grind the coconut and green chillies, and add to the crumbles. 6. In our final step; heat a tablespoon of oil in a work or a kadai; add the mustard seeds, cumin seeds and halved urad dal. Allow them to crackle and roast well.(Optional- add the onion, green chillies and saute until the onions are tender.) Finally add the curry leaves, asafoetida powder, coconut mixture and the cooked Idichakka (Jackfruit). Idichakka Thoran ready