You would most likely find at least one Jackfruit tree in most homes in Kerala and when in season the fruit is used in various ways to make several interesting dishes, both sweet and savoury.
Idichakka thoran is one such popular dish in which tender, young, green jackfruit is cooked, then shredded and stir fried with coconut, garlic and some spices and is usually served as a side dish with rice.
560gms tender green jackfruit (I used 2 cans of tender jackfruit available in most Indian grocery stores)
1cup fresh grated coconut
2big cloves of garlic, grated
1 heaping tsp crushed cumin seeds
1/2tsp turmeric powder
1heaping tsp red chilli powder
1tsp mustard seeds
1tbs urad dal
a big pinch of asafoetida/ hing
1 sprig curry leaves
2 dry red chillies
salt to taste
Clean the jackfruit and cut into small chunks. Add some water, salt and 1/4tsp of turmeric powder and pressure cook for 1 whistle or cook covered in a pan till soft.
Drain the remaining water.
Shred the cooked jackfruit by pounding the pieces using a pestle or pulse in a food processor.
You can shred them finely or coarsely according to your preference (I like small pieces in my thoran).
Combine the coconut, garlic ,crushed cumin seeds, 1/4tsp turmeric powder and chilli powder.
Heat oil in a pan and add the mustard seeds. When they begin to splutter add the urad dal.
When golden add asafoetida, red chillies and curry leaves and fry for few seconds.
Add the coconut mixture and fry for about 2mins on low heat.
Add the shredded jackfruit and salt and mix well. Cover and cook on low heat for about 2-3mins.