Idichakka Thoran

1. 1
   prep · ~12 min

   Prep the jackfruit and coconut mixture.

   1.Clean the young jackfruit and cut it into medium chunks.

   2.Slice the shallots, slit the green chilies, and peel the garlic cloves.

   3.Pulse the coconut, garlic, cumin seeds, and 1 green chili in a mixer to a coarse mixture without adding much water.
2. 2
   boil · ~15 min

   Cook the jackfruit until tender.

   1.Add the jackfruit to a pot with water, turmeric powder, and salt.

   2.Bring it to a boil, then cook covered until the pieces are tender but not mushy.

   3.Drain any excess water and lightly crush or shred the cooked jackfruit with the back of a spoon.

   TIPKeep the jackfruit just tender so the final thoran stays fluffy and not pasty.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat coconut oil in a pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add curry leaves and the remaining green chilies.
4. 4
   saute · ~4 min

   Cook the shallots.

   Add the sliced shallots and sauté for 3 to 4 minutes until softened and lightly golden.

5. 5
   mix · ~2 min

   Add the jackfruit and coconut mixture.

   Add the crushed jackfruit and the coarse coconut mixture to the pan. Mix well so the coconut coats the jackfruit evenly.

6. 6
   saute · ~6 min

   Cook until the thoran turns dry and fragrant.

   Cook on low heat for 5 to 7 minutes, stirring now and then, until the moisture dries up and the thoran smells aromatic.

   TIPDo not cover the pan at this stage or the thoran can turn wet.
7. 7
   serve

   Serve hot or warm.

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