Bookmarked Recipes: Idichakka Upperi-Tender Jackfruit Stir Fry

Idichakka, the term for tender jackfruits. Idichakka Upperi [ as we call it in our nook] or Thoran is a very traditional and simple method of cooking tender jackfruits; variations abound with the addition of cummin, coriander powder, crushed/sliced garlic, ginger in some, ground paste of coconut, cummin, curry leaves, a variety of lentils in the tempering stage.

Tender young jackfruits in the Indian Grocery store prompted this  early summer favourite. This recipe Idichakka Podithooval is taken from Rojas Recipes .

Ingredients 

Half of a small tender jack fruit/ 3 cups of cleaned, green spiky rind removed, chopped jackfruit

1/4 Cup grated coconut

1/4 tsp turmeric powder

1/4 tsp red chilli powder [ optional]

Salt

For Tempering

2-3 tbps of coconut oil

2 red chillies for tempering

1 stem of curry leaves

1/4 tsp of mustard seeds

1/4 tsp urad dal seeds

4 small red onions/ shallots, sliced 

Method

The original uses  a ground paste; I have used grated coconut  in the 'garnish' method.

Cook the jackfruit pieces with salt and turmeric until tender

Shred the jackfruit into a coarse mix [ one can also use a food processor- just pulse for a couple of seconds, no more]

Heat  coconut oil,

Temper mustard seeds, urad dal seeds, red chillies, curry leaves and add the sliced shallots

Add red chilli powder at this stage

Add the shredded jackfurit and mix well

Cook  in the stir fry method for 4 minutes

Check for seasoning

Add the grated coconut and cook for a few more minutes, serve.

This recipe goes to Priya's Bookmarked Recipes: Every Tuesday event.