August 24, 2016

Idichakka Thoran / Podithuval

Idichakka is nothing but the tender jackfruit which you get before the seeds start forming in the jackfruits . It will look uniformly sized throughout with out any bulges whatsoever. If the bulges have formed then it can be taken for sure that they have started forming seeds inside. Those will not taste good for this recipe. So get a tender coconut as you see in the picture.

How to prepare Idichakka for cooking:
You have to skin the jackfruit and cut into 1" cubes. You need not throw away anything from there. Just remove the thick skin with a sharp knife. That's all. Then cook in a vessel covered with water, 1/2 tsp turmeric powder, and 1 tsp salt. As the jack fruit pieces get cooked 3/4ths, remove and drain the water. Keep aside and let it cool.
After about 10-15 minutes, just take some stone or a weight, smash the pieces just to crush them lightly. Measure these and you have to take the other ingredients accordingly.

Ingredients needed for the Idichakka Thoran / Podithuval
4 cups crushed jackfruit
2 cup grated coconut
1/2 small onions
4 green chillies
salt to taste
Handful curry leaves pinched into small bits.
2 tbsps coconut oil
1 tsp mustard
1 tsp urad dal / Black gram dal

How to prepare Chakka Podithuval:
Crush grated coconut, small onions and green chillies in a mixer to a coarse mix. Be careful to see that it does not become smooth.
Heat oil in a fry pan. Splutter mustard and add urad dal. When the dal browns add curry leaves and the crushed jackfruit.
Stir for a minute and then add the coarse coconut mix. Check for salt and if needed add a little remembering the amount of salt you had added earlier.
Stir well so that the thoran blends well . Serve hot with Steaming hot Plain, Sambar and Papad.

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