IDICHAKKA THORAN

Idichakka is nothing but baby jackfruit. The thorny outer skin of the raw jack fruit is removed , cut into pieces and cooked before making the curry. It can be steamed, pressure cooked or cooked in a microwave oven.The taste is best if the jackfruit is fresh.

INGREDIENTS

1. Idichakka - 1
2. Turmeric powder - 3/4 tea spoon
3. Grated coconut - 1/2 cup
4. Green chilli - 1
5. Curry leaves - 1 sprig
6. Red chilli - 1 (break into 3)
7. Coconut oil - 1 table sp
8. Mustard seeds - 1/2 tea sp
9. Urad dal - 1 1/2 tea spoon
10. Salt

METHOD

1. Remove the outer skin of jack fruit (2-3 mm ) and cut into pieces. (Use a piece of cloth soaked in coconut oil to wipe your hands). Mix this with a little water, salt and 1/2 tea sp turmeric and cook in the MW oven for 5 minutes.

2. Mince the pieces in a mortar or mixie. If using a mixie run it for only 3-4 seconds

3. Heat oil in a pan and splutter the mustard seeds. Add urad dal, red chilli pieces and curry leaves and fry. To this add the minced jck fruit and stir.

4. Mix the coconut, 1/4 tea sp turmeric and a little salt. Grind this in the mixie for just 1 second. Add this into  the jack fruit with 1 tab sp water. Cover and cook on alow flame for 4-5 minutes. Stir well for a minute