Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice, and no Better way to call it Home!
So, officially its “Chakka” season a.k.a. Jackfruit season in my hometown, one of the favorite phases in every Malayalee’s life. It indeed is… the whole process right from plucking the fruit to cooking it into a delicious dish, is a Celebration! Jackfruit reminds me of the extended family get-togethers during my childhood days. As kids, we used to gather around the trees to watch the tree climbers climb them, tie these heavy fruits with rope and slowly lower them after cutting their stem. From there on the jackfruit is handed over to the ladies in the kitchen, which was a different world altogether. They gathered and sat on the floor leisurely cutting and cleaning the fruits, separating the flowers from the seeds to be used in various dishes, while the elderly women moved onto preparing the dishes. And the whole time the air was filled with chit-chats, gossip talks (my favorite part) and the mouth-watering aroma of the dishes being prepared.
No wonder Jackfruit is also known as the official fruit of the Kerala state!
Jackfruit being the largest tree-borne fruit is a quite complex one, the ability to use pretty much every portion of it and make a wide variety of dishes is quite astounding. Except for its outer skin of green thorns which we discard (not wasted though as it is an excellent feed for cows & they love it), the rest of the fruit is used completely in dishes, for e.g. crispy chips (ചക്ക ഉപ്പേരി), jam (ചക്ക വരട്ടിയത്), steamed dumplings (കുമ്പിളപ്പം) , dessert (ചക്ക പായസം), curries (ചക്ക അവിയൽ), stir fry (ഇടിച്ചക്ക തോരൻ), brazil nuts stir fry (ചക്കക്കുരു മെഴുക്കുപുരട്ടി )… and the list goes on!
The flavors of tender jackfruit are quite different than their ripe ones and make a delicious stir fry with spices, chilies and coconut. Bird’s eye chilies (കാന്താരി മുളക്) are preferred to give this dish the right amount of heat but you can also substitute with green chilies to suit your spice levels.
Happy Cooking…!
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Tender Jackfruit a.k.a. Idichakka, Cooked and Stir Fried with Coconut, Chilies and Spices… Pairs Perfectly with Steamed Rice.
- ½ cup grated coconut
- 2 garlic pods
- 2-3 bird’s eye chilies / green chilies
- 3-4 fresh curry leaves
- ¼ tsp turmeric powder
- ¼ tsp cumin seeds
- 1 small fresh Idichakka / tender jackfruit OR 1 frozen packet (semi-cooked)
- Water (as required)
- ½ tsp turmeric powder
- 3-4 pearl onions
- 1 sprig of fresh curry leaves
- 1 tsp urad dal (split black gram lentils) / rice
- 1 tsp mustard seeds
- 2 dry red chilies
- Salt (as required)
- Oil (as required)
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Using fresh tender jackfruit: Cut the whole tender jackfruit into large chunks using a well-oiled knife. Peel of the green thorny skin from the outer chunks until no-green is visible, discard the peeled off skin. Cut the chunks into smaller pieces.
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To cook the jackfruit, you can can either pressure cook or pan cook along with water (enough to cover the jackfruit), turmeric powder and salt. If pressure cooking, cook for one whistle and allow it cool down until the pressure is released, strain and keep aside.
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Using frozen semi-cooked tender jackfruit: Transfer the jackfruit from the packet to a skillet along with water (just enough to cover the jackfruit), and boil with a pinch of salt and turmeric powder for 10-15 minutes on a medium flame. Strain it and keep aside.
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Shred: Shred the cooked jackfruit by either mashing it with a masher or using a blender, but make sure not to grind it into a paste.
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Grind coconut mix: Grind all the coconut mix ingredients listed above to make a coarse mix.
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Mix’em up: Using a wooden spoon or your hands, mix well the grinded coconut mix and the shredded jackfruit.
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Cook’em up: In a pan, heat a little oil and add urad dal. When the dal turns light brown, add mustard seeds, dry red chilies and curry leaves.
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As the mustard seeds start spluttering, add the jackfruit-coconut mix, sauté and cook on a low flame for 3-4 minutes, stirring occasionally. Check for the seasonings. Switch off the flame and serve with hot steamed rice.
1. You can use any brand of frozen tender jackfruit, I generally use Daily Delight’s Tender Jackfruit and at times also buy the canned ones - Green Young Jackfruit from the brand Chaokoh.
2. Use of coconut oil is ideal for all Kerala recipes.
3. If available, you can use birds eye chilies (കാന്താരി മുളക്) instead of green chilies for making this recipe.