Kerala-Style Jackfruit Curry (Idichakka Thoran)

Ingredients

• 500 grams (approx. 1.1 lbs) peeled and cubed Young Green Jackfruit (tender, raw)
• 1/2 teaspoon Turmeric Powder
• to taste Salt
• 2 tablespoons Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Urad Dal (split black gram)
• 2-3, broken Dry Red Chilies
• 1 sprig (approx. 10-12 leaves) Curry Leaves
• 6-8 (approx. 50g), finely chopped Shallots
• 3-4 cloves, finely minced Garlic
• 2, slit lengthwise (adjust to taste) Green Chilies
• 1 cup (approx. 80g) Grated Coconut (fresh or frozen, thawed)
• 1/2 teaspoon Cumin Powder

Method

1. 1

   Prepare the young jackfruit: If using fresh jackfruit, carefully peel the hard outer skin and remove the central core. Cut the fleshy part into small, uniform cubes (about 1-inch or 2.5 cm). Rub your hands and knife with coconut oil to prevent sticking from the sap.

2. 2

   Cook the jackfruit: Place the cubed jackfruit in a pressure cooker with 1/4 cup (approx. 60ml) water, 1/4 teaspoon turmeric powder, and a pinch of salt. Pressure cook for 2-3 whistles or until tender but not mushy. Alternatively, boil in a pot of water until tender (about 15-20 minutes). Drain well.

3. 3

   Mash the jackfruit: Once cooked and cooled slightly, transfer the jackfruit to a bowl and roughly mash it using a potato masher or the back of a spoon. It should have a slightly coarse texture, not a smooth paste.

4. 4

   Prepare the coconut mixture: In a small blender jar or pestle and mortar, combine grated coconut, cumin powder, 1/4 teaspoon turmeric powder, and 1-2 green chilies (if not added with shallots). Pulse a few times to get a coarse mixture; do not make a smooth paste. This releases the flavors.

5. 5

   Temper the spices: Heat coconut oil in a large pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add urad dal and dry red chilies. Fry until the dal turns golden brown.

6. 6

   Sauté aromatics: Add curry leaves, finely chopped shallots, minced garlic, and the remaining slit green chilies to the pan. Sauté until the shallots turn translucent and fragrant, about 3-5 minutes.

7. 7

   Combine and cook: Add the mashed jackfruit to the pan. Mix well with the tempered spices and aromatics. Cook for 2-3 minutes, stirring occasionally.

8. 8

   Add coconut mixture: Incorporate the prepared grated coconut mixture into the jackfruit. Mix thoroughly and cook for another 5-7 minutes on medium-low heat, stirring occasionally, until the curry is somewhat dry and the flavors are well combined. Taste and adjust salt if needed.

9. 9

   Serve hot: Serve Idichakka Thoran hot as a side dish with rice, appam, or chapati.