Sunday, 26 February 2012



     1)    Tender jackfruit chunks (devoid of peel and core – for tips to cut tender jackfruit, go to my kadgi talaasan recipe) – 500 gm.

     2)    Coconut – ½
     3)    Hot green chilies – 2 Nos.
     4)    Dry hot red chilies – 3 Nos.
     5)    Mustard seeds – ½ teaspoon
     6)    Urad dal (split black gram lentils) – ¾ teaspoon
     7)    Coconut oil – 1½ tablespoons
     8)    Tender curry leaves – 2 sprigs
     9)    Turmeric powder – ½ teaspoon
     10)     Salt – 1 teaspoon

To Cook:

          Put the tender jackfruit chunks into a pressure cooker. Tip in the salt and the turmeric powder. Pour in enough water to fully immerse the jackfruit chunks. Set the cooker on high heat. As soon as you hear the first whistle, switch off the heat and let cool naturally.

          In the meantime, grate the coconut. Put the grated coconut and the green chilies (minus the stems) into a food processor and grind to rough paste (do not add any water). The cooker should have cooled down enough to open by now.

          Take out the chunks and drain off the stock. Put the cooked chunks in a mixing bowl and mash nicely. Tip in the ground coconut paste and mix well. Taste and add more salt if required. If your chakka toran/idichakka to be yellow in colour, sprinkle a bit more turmeric powder (do not add too much for it may turn bitter). Mix nicely.

          Break each red chili into 2 or 3 pieces and set aside. Pluck the curry leaves from their sprigs and set aside. Set a wide cast iron wok (for extra taste) on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as they are about to finish spluttering, tip in the urad dal. Stir till they turn a light brown.  Now throw in the dry chilies and the curry leaves and stir once. Quickly tip in the mashed and mixed jackfruit and stir nicely.

          Lower the heat to minimum and cover with a lid. Open the lid and stir occasionally. Once the chakka toran/idichakka is fully hot, switch off the heat and cover with the lid.

          Serve hot with rice, with porridge or with some delicious cherupayar kanji. You can also pick off the red chilies and use chakka toran/idichakka as sandwich filling or make delicious chappati rolls with it.

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