Idichakka Thoran

Idichakka Thoran

Idichakka Thoran

2 cups idichakka shredded
½ – ¾ cup grated fresh coconut
2-3 green chilies chopped
3 sprigs curry leaves
1 tsp mustard seeds
½ tsp cumin seeds (optional)
1 tsp urad dal
2-3 whole red chilies
½ tsp turmeric powder
3 tbsp oil

Chop the outer skin of idichakka and cut into big cubes. Steam them for 20 minutes or cook with little water till tender. Don’t overcook. (They cook fast).
When cool, pulse (3-4 times) in grinder or crush them with pestle if you have it.
Heat oil and add mustard seeds.
When they splutter, add urad dal, cumin seeds (if you are using), and whole red chilies and stir.
Add idichakka, grated coconut, green chilies, curry leaves and mix well.
Add salt and turmeric powder.
Cook covered for 2-3 minutes. No need to cook for long as idichakka is already cooked.
Stir nicely and take off fire.
Serve with rice.

Idichakka Thoran 1


Idichakka Cutlets (Tender Jackfruit Cutlets)

Idichakka Cutlet

Unless you disclose, no one will guess the ingredient of this cutlet!

Idichakka Cutlets

2 cups idichakka /tender jackfruit mince
1 medium onion chopped
2 tsp ginger chopped fine
2 tsp garlic chopped fine
1-2 tsp green chilies chopped
2 sprigs curry leaves chopped
½ tsp chili powder
½ tsp turmeric powder
½ tsp garam masala
2 tbsp oil

Saute onions, ginger, garlic, green chilies and curry leaves.
When onions start to brown, add garam masala, turmeric powder and chili powder.
Mix and add idichakka. Stir fry for a few minutes and take off fire.
Mix nicely and make cutlet shapes or rolls. No need for any binders. If it’s too soft, add a tbsp of bread crumbs.
Roll in breadcrumbs and brown all sides in a 2-3 tbsp oil.
Serve with tomato ketchup.

Can be dipped in egg, rolled in bread crumbs and deep fried for a better appearance.

Idichakka Cutlet 1