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Wednesday, February 10, 2021

Edichakka Thoran | Raw Tender Jackfruit Stir Fry(Step by Step Pics)

Jackfruit is here in season in many places of Kerala. But back at our home we have only started to get raw tender jackfruit. So we still have to wait another two months to get a mature one. This is the best time to prepare the tender jackfruit stir fry. Except the green thorny flesh or outer skin, every thing else in this jackfruit is edible and is used. This is a mildly spiced healthy filling stir fry that you can have just like that with tea too. I love this stir fry with a cup of tea. Though this dish is usually served as a side dish with rice.

The outer skin of jackfruit is peeled and the oozing sap is cleaned using a coconut fiber or using a paper towel. The tender jackfruit pieces are then cubed and cooked in a pressure cooker or in an earthen pot. Then the pieces are crushed using a mortar and pestle or on a ammikallu(grinding stone). Its better to avoid adding this to a mixer jar as it gets badly crushed and you will not get the correct texture of the stir fry ruining the whole tastes. This is then mixed with spices and coarsely crushed grated coconut. It is quite healthy where you get the full benefits of jackfruit as mostly all parts of the fruit are used. Do give this a try if you get hold of some fresh tender jackfruit.

Preparation time ~ 10 minutes
Cooking time ~ 20 minutes
Serves ~ 10 servings
Author ~ Julie
idichakka (tender jackfruit) 1
turmeric powder 3/4 tsp
salt to taste

for coarsely grind
grated coconut 1.5 cups
cumin seeds 1 tsp
shallots 4-5
garlic cloves 3
green chillies or bird eye chillies(kanthari) 3-4

to temper
coconut oil 2 tbsp
mustard seeds 1/2 tsp
red dry chillies 2 broken
curry leaves a sprig

  • Spread a newspaper and peel the jackfruit skin using a sharp knife. Then using a coconut fiber clean up the sap(you can use paper towel too but coconut fiber cleans better). Open up the jackfruit and cut in cubed pieces. Add the cubes to a pressure cooker, add turmeric powder(1/2 tsp) and salt. Also add 3/4 cup water. 

  • Close the lid of the pressure cooker and cook for one whistle. Switch off and wait till the pressure is released. Then wait to cool lightly so that you can handle the pieces. Add 3-4 pieces to a ammikallu(grinding stone) or mortar and pestle. Crush the pieces gently to separate the jackfruit fibers but keeping in mind not to make a chammathi or chutney like(1or 2 hit is good enough to crush). Add thecrushed pieces to another bowl.
  • In the meantime, coarsely grind grated coconut,cumin seeds, garlic cloves and green chillies in a blender jar.
  • Heat a pan and add a tsp of oil. To this add 1/4 tsp turmeric powder and the coarsely ground coconut mix and saute till the raw smell disappears on low flame.

  • To this add the crushed tender jackfruit, give a quick mix. Cook covered on low heat for two minutes till steam seeps in and the jackfruit gets the crushed spices aroma in it. Switch off flame.

  • Heat another pan and add oil. To this, add mustard seeds, when splutters add in the boiled rice. When the rice puffs up and browns, then add the red dry chillies and curry leaves. Switch off and pour this over the stir fry just before serving else the puffed rice loses its crunch and softens up when mixed with thoran(stir fry).

* You can even add urad dal in place of boiled rice while tempering.
* The correct idichakka is when the bulbs are still forming, the seeds are soft like in pic above.

* Bitter Guard Stir Fry(Pavakka Thoran)
For more Kerala style stir fry recipes, check out this link here.


Angie's Recipes said... Best Blogger Tips

I have never had a jackfruit. The stirfry looks so exotic and yummy with all the wonderful spices that you have used here.

Unknown said... Best Blogger Tips

Idichakka is my fav, it has been ages since I had some.

Suja Manoj said... Best Blogger Tips

Kothiyavunnu, looks yummy