Idichakka Thoran

Jackfruit, the states’ fruit of Kerala is a seasonal fruit available from November of a year till June next year. From the day a jack tree starts blossoming after the lightning rains of North-East monsoon, every Keralites will be eagerly waiting to see the fruits taking its shape on the tree.

Do you think we are patient enough to wait until it gets ripened? No way!!!. When the fruit is still raw and tender, it can be used to make Thoran or make curries, puzhukku etc. when its grows a little more bigger, that’s when it is not so tender and not a fully grown raw jack fruit, again you can use it for thoran or any vegetable curries like sambar theeyal, pacha theeyal etc. when it is fully grown!!! Hurrah… Remove the seeds and you can fry it to make chips…. you can just eat it after boiling with some hot and sour chutney…. you can make puzhukku or you save it to ripen in a warm place too…. With the ripened one…. Eat it raw or keep it preserved by making jam using jiggery and ghee, to use it until your jack tree gives you fruits for the next year….

So let us start with the first stage of jack fruit. The raw tender one, which is known as ‘Idi Chakka in Malayalam’. Jack fruit trees are generally of two types, viz., Varikka and Koozha. Of these koozha type tastes best for idi chakka thoran. Only thing you have to do for cleaning it is, remove the skin and the middle portion (coin) of the fruit. Then it’s just a matter of time for you to taste an awesome thoran with your lunch.

1 review, 4.78/5

Idichakka Thoran


5 Persons

40 minutes

Items List

Name Quantity Image
Raw Tender Jack Fruit 500g
Salt enough to taste
Turmeric Powder ½ tsp
Coconut oil 2 tbsp
Mustard seeds 1 tsp
Scraped coconut 3 tbsp
Green chilli 2 nos
Curry leaves 15 nos
Water 2 cups


Stage 1

First step is to clan the idi chakka. Cut it into half. From the coil, white gum will be flowing. Wipe it using a piece of paper. Now slice it vertically and remove the skin and coin portion of each slice and then cube it in to pieces. Put it in water to avoid blackening. You may do this on the previous day and keep it refrigerated in a box of water. Do not freeze.

Stage 2

Now drain the water from the jack fruit cubes and put it in a pressure cooker. Add 2 cups of water (enough to drown the cubes) and add salt and turmeric powder. Let it boil until steam rushes out. Now place the weight and let a whistle blow. Now simmer it until two more whistles blow. Turn off the burner and let the pressure cooker cool down on its own. By the time let us prepare the coconut mixture for the thoran.

Stage 3

To a blender add scraped coconut and green chillies and crush it to a coarse powder. Do not add water. Keep this aside.

Stage 4

Open the pressure cooker and drain off the water and mash the jack fruit cubes very well and keep it aside.

Stage 5

Heat a kadai and pour 2 tbsp coconut oil and pop mustard seeds. Add curry leaves to it and let it turn aromatic. To this add the mashed jackfruit and mix well.

Stage 6

now add the crushed coconut and mix well again. Stir fry it all together for 2 more minutes and turn off the burn. Tender jack fruit thoran is ready to serve. Now enjoy the traditional taste of Kerala with steamed rice!!!.

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  • To avoid the gum sticking to your hands, grease your hands with a few drops of coconut oil and then start cleaning the jackfruit.
  • To avoid the gum sticking to you cooker while cooking jackfruit cubes, grease the cooker with coconut oil and also add a tea spoon of coconut oil to the water while cooking.
  • After cooking, there won’t be any troubles with the gum.


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