Idichakka Thoran (Raw Jackfruit Curry) is a traditional Indian recipe (from Kerala) for a classic fried dry vegetarian curry of raw jackfruit with coconut, black gram and green chilli. The full recipe is presented here and I hope you enjoy this classic Indian version of: Raw Jackfruit Curry (Idichakka Thoran).
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Idichakka thoran is a curry/poriyal from Kerala made with tender raw jackfruit, called pala musu in Tamil.
Ingredients:
175g raw jackfruit flesh
90g fresh coconut, grated
1 green chilli
1 tbsp coconut oil
1/4 tsp mustard seeds
6 fresh curry leaves
1/4 tsp urad dal (black gram)
1/4 tsp ground turmeric
salt, to taste
Method:
Wash the cut jackfruit pieces thoroughly then set in a wide pan with just enough water water to cover, salt and ground turmeric.
Bring to a boil and cook for about 10 minutes, or until the jackfruit is soft and tender. Drain in a colander then turn the jackfruit into a bowl and set aside to cool.
Once the jackfruit has cooled turn into a blender and pulse a few times to chop.
Add the coconut oil to a pan over medium heat. Once hot add in the mustard seeds. Once they begin to splutter add the urad dal and curry leaves. Cook until the curry leaves are blackened then add the chopped jackfruit.
In the meantime, combine the coconut and green chilli in a blender or food processor. Pulse to chop then add to the pan with the jackfruit.
Stir to combine and cook for about 5 minutes, to ensure the ingredients are no longer raw.
Turn onto a warmed serving plate and bring to the table.
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