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