Jack fruit is one of the seasonal produce in Kerala and it is available in different varieties. "Iddichakka Thoran" was one such popular dish in Kerala and every house backyard had at least 1 Jackfruit tree and now it is almost at the verge of becoming nostalgic.
Tender Jackfruit is an integral part of we Malayalee’s cooking. We consume Jackfruit in different stages and each developing stage of Jackfruit has its own unique traditional recipes and is considered as a delicacy. Nowadays we hardly get tender Jackfruit in market and then the hassle of cleaning made this recipe as nostalgic.
Let me explain about this recipe; the word “Idi” means Beaten-up, “Chakka” means Jackfruit and “Thoran” means Stir-fry. For the recipe of “Idichakka Thoran” we use tender Raw Jackfruit, where in tender Jackfruit is cooked, then hand shredded or coarse mashed in mortar and pestle, that’s why the name “Idi-chakka”. Thereafter stir-fry along with some basic spices, coconut and serve with Matta rice.
In the modern times, thanks to the food processor and mixer grinder, instead of mortar and pestle for making our life easy. I have coarse mashed the cooked Jackfruit in a mortar pestle as it gives a better texture similar to shredding, rather than mixer. Mixer crushing makes it coarser, somewhat like thick mushy paste, so be careful not to overrun the mixer.
CLEANING:
Cleaning the tender Jackfruit is much easier than a full-fledged Jackfruit
cleaning. I have shared a small video on HOW TO CUT JACKFRUIT. Please read through the recipe till the
end and check out the TIPS on how to store the Jackfruit for a longer period.
VEGAN MEAT:
Nowadays, people follow many forms of diets. Jackfruit is considered as a
plant-based meat. It is known as Vegan meat due to its fibrous structure and
its neutral flavor works very well in cooking savory dishes and soaks the added
flavors.
Jackfruit is a superfood, which is high in vitamins, minerals and
dietary fibers and at the same time, less in calories, salt and fats. Jackfruit
is dried and converted as flour for making Rotis, Pancakes and Cakes.
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Here are some Jackfruit delicious recipe ideas to get you started.
They taste so yummy, that you would want to make it quite often. But the
cleaning process is messy and difficult. Cleaning, cutting Jackfruit is part of
every Malayalee's life. I enjoy doing it. This recipe is so easy to make and
apart from the hassle of cleaning Jackfruit this dish gets ready in just a
couple of minutes with basic staple ingredients.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- A medium sized - Raw Jackfruit
- 1 tsp - Mustard seeds
- 3 nos. - Green Chilly
- Few Curry leaves
- 1/4 tsp - Turmeric powder
- 1 tsp - Chilly powder
- 3 tbsp - Coconut Oil
- Salt, as required
To Pulse:
- ½ cup - Grated Coconut
- 4 nos - Shallots
- 3 nos - Green Chilly
Procedure:
Cleaning the tender Jackfruit is much easier than a full-fledged jackfruit.
However, if you would like to know on How to cut big Jackfruit click on
JACKFRUIT CUTTING.
To clean and cut the Chakka, first cut it into half, then quarter it and again
cut the quarters into half. Remove the outer skin and the pith as well as and
discard them. The seeds are tender and easy to cook along the flesh. Retain seeds and flesh and cut them into 3-4 inch pieces. They may
immediately start to discolour, but no worry. Soak them well in salted water
for 5 to 10 minutes and then wash it off.
In a pressure cooker or a sauce pan, take the chopped Jackfruit, add in salt,
chilli powder, turmeric powder and add water, just enough to cook the pieces.
If you are using a pressure cooker then cook upto 2 whistles. The cooking time
for the Jackfruit varies depending on the size and variety. Only drawback of using
pressure cooker for a 1st timer is that over cooking the jackfruit will make them
mushy. If you are new to cooking Jackfruit then prefer to cook it in such a way
that you can observe it. The Jackfruit pieces need to be just cooked and not
over cooked.
While the Jackfruit cooks, in a grinder take grated coconut, shallots, garlic,
and green chilly. Pulse them to a coarse texture. Do not fine grind them.
Once the jackfruit is cooked in a saucepan or pressure cooker, allow it to cool
down. In small batches, transfer them onto mortar pestle and crush them.
Alternatively transfer to a food process and pulse it until it is shredded.
Traditionally, we Keralites prefer to cook in coconut oil, you may use any
vegetable oil.
In a pan, heat coconut oil, splutter mustard seeds, add broken dry chilies and
curry leaves.
Add little turmeric, pulsed coconut, sprinkle a few drops of water and give gentle
stir.
Now add the boiled jackfruit pieces, salt if required and give a good stir. Cover and cook for 2 – 3 minutes.
Cover and cook for a few minutes for the flavours to sink in. Stir
occasionally so that it does not get burnt.
Garnish with some green chillies and serve it hot with Kerala Matta rice and Moru curry.
You may want to try this recipe if you have not already this version of Jackfruit. They are delicious and worth
all the effort it takes to clean it. So try it and let me know if you too liked
it.
Tips:
1. Apply oil on your hands while
cleaning and cutting the Jackfruit as this would help to avoid the stickiness. Also to
clean the knives, you could rub some oil on it. The sticky gum/latex could be
cleaned off with ease.
2. The seeds are tender and soft, so
you don't have to remove the seeds. When they get cooked, seeds add an extra
bite and good taste.
3. The steamed jackfruit can be stored
in the refrigerator after it cools down. You could then defrost it when needed
and continue with the rest of the recipe. It makes it easy to prepare on busy
days.
4. Wash and drain the pieces, discard water and pat dry. Store it in a
zip lock and refrigerate or freeze it for longer shelf life.
Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!
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