Raw Jackfruit (Idichakka) Thoran - Kerala style

 

            Raw Jackfruit Thoran is a simple, easy and a traditional Kerala recipe that is cooked with lots of fresh coconut and other spices. It is a quick recipe, mildly spiced and don't forget to cook it in coconut oil for an authentic touch. It is tempered with mustard seeds, curry leaves, urad dal and red chili for a distinct flavor. This happens to be one of the items in the Onam Sadya meal, and is relished as a side dish. 

            This nutritious dish is very popular in Kerala where it is called Idichakka Thoran. There are obviously many version to this yummy preparation. Each family have their own traditional recipe.  

          Thoran in general can also be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. It is cooked dry and is packed with flavor. You can also relish as a side dish with curd-rice, sambar rice or chapatti. So check out the step by step pictorial recipe to prepare this regional delicacy.

           Raw Jackfruit or Kathal is a common and a favorite summer vegetable. It is cooked in various ways. It is a veggie in the unripe form and is known as a vegetarian's Non-Veg. dish as the texture resembles that of mutton. Raw Jackfruit as a vegetable, is high on proteins and low in calories. It also boosts our immunity and is a great meat substitute for the vegetarians. 

           This humble vegetable has not much found its way to the dinner table. However, one can make a variety of yummy dishes like appetizers, salad, bharta stir fries and also in a curry form. The seeds too are palatable and tastes very yummy after it is cooked. 

Ingredients - 

• 1 small size tender raw jackfruit, peeled & cut into small pieces
• 1/2 tsp. turmeric powder
• 1/2 tsp. salt to taste
• 1 tbsp. + 1 tsp. coconut oil
• 1 cup water

To grind  - 

• 1/2 cup fresh grated coconut
• 3 green chilies
• 1 sprig curry leaves
• 4-5 shallots
• 3 dry red chilies
• 1/4 tsp. salt

Tempering - 

• 1 tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 dry red chili
• 1 tsp. urad dal
• 1 sprig curry leaves
• 8-10 shallots, chopped
• 1 tbsp. coriander leaves, chopped

          Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder and 1 tsp. oil for 3-4 whistles. When cool, drain the water and mash them coarsely. Set aside. 

          In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. Grind into a coarse paste and set aside. 

          Heat 1 tbsp. oil in a pan and sauté the mashed jackfruit for 2-3 minutes. Set aside.

          Heat remaining oil and temper with mustard seeds and dry red chili.  After the seeds crackle, add the urad dal and curry leaves. Sauté for a few seconds.

          Then add the chopped shallots and sauté till light brown. 

          Now add the coarsely ground coconut paste and sauté for 2-3 minutes. 

         Then add the sautéed jackfruit and salt to taste. Mix everything well and continue to stir fry for 4-5 minutes on a low to medium flame.

          When done, garnish with coriander leaves. Serve with steamed rice and sambar or as a side dish with parotta. 

In a mixer jar, add the coconut, shallots, curry leaves, green chilies, dry red chilies and 1/4 tsp. salt. 

                  Grind into a coarse paste and set aside. 

Pressure cook the jackfruit pieces in 1 cup water, 1/2 tsp. salt, 1/2 tsp. turmeric powder & 1 tsp. oil for 3-4 whistles. 

               When cool, drain the water & mash them coarsely. Set aside. 

Heat 1 tbsp. oil in a pan & sauté the mashed jackfruit for 2-3 minutes. Set aside.

Heat remaining oil & temper with mustard seeds and dry red chili. After the seeds crackle, add the urad dal & curry leaves. Sauté for a few seconds.

                   Then add the chopped shallots & sauté till light brown. 

      Now add the coarsely ground coconut paste & sauté for 2-3 minutes. 

Then add the sautéed jackfruit & salt to taste. Mix everything well & continue to stir fry for 4-5 minutes on a low to medium flame.

                        When done, garnish with coriander leaves. 

Serve with steamed rice and sambar or as a side dish with parotta. 

Egg Kothu Parotta (Shredded Paratha Upma - Street Food from Tamil Nadu)

 

          Egg Kothu Parotta is a simple, yet a delicious street food from Tamil Nadu where some shredded parathas are cooked along with eggs. At times it is also cooked with chicken or veggies. It is a perfect tea-time snack which can actually be had for breakfast or anytime of the day. Besides Tamil Nadu, it is also very popular in Kerala. It is sold like hot cakes in all the small restaurants and eateries around the city. 

         

               Egg Kothu Parotta is served with some coconut chutney and is really very yummy that such a simple dish can be bursting with so many flavors. 

               I personally tasted it during my stay in Chennai and I can vouch for it. So any leftover parathas can easily be dished out this way in a perfect homemade style. 

               So check out the step by step pictorial recipe to prepare this regional recipe.

• 2 parathas, shredded
• 3 tbsp. oil
• 1-2 eggs, whisked with a pinch of salt & pepper powder
• 2-3 green chilies
• 1-2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, grated
• 1 sprig curry leaves
• 1 tomato, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. garam masala powder
• 1 tsp. lime juice
• 1-2 tbsp. coriander leaves, chopped

             Heat 1 tsp. oil in a pan and fry the eggs till it is well scrambled. Keep aside. 

             Heat remaining oil and sauté the onion, garlic, ginger and green chilies. Fry till they turn light brown.

             Add the tomato, curry leaves and all the dry spices. Mix everything well and keep frying on a medium flame till it is mashed.

             Add the shredded parathas and the scrambled eggs. Combine everything and keep on frying for 2-3 minutes. 

             When done, add the lime juice and serve, garnished with coriander leaves.

                            Heat 1 tsp. oil & fry the eggs till it is well scrambled. Keep aside. 

                       Heat remaining oil & sauté the onion, garlic, ginger & green chilies. 

                       Fry till they turn light brown.

                                 Add the tomato, curry leaves

                                 and all the dry spices. Mix well & sauté till it is mashed.

                                  Shred the parotta and keep aside. 

                                  Add the shredded parathas .....

                        and the scrambled eggs. Mix well & keep on frying for 2-3 minutes. 

                       When done, add lime juice & serve, garnished with coriander leaves.

                                  Enjoy this yummy South Indian street food. 

Kadala Curry (Black Chickpeas Curry - Kerala Style)

 

               Kadala Curry is a traditional Kerala style side dish served as breakfast with Puttu. Hence, this recipe is also known as Puttu Kadala Curry. Kadala means kabuli chana or chickpeas and is a popular Kerala cuisine. 

               They can also be relished with Appam, Idiyappam, Chapatti, poori, Dosa or Paratha with some sliced onion, green chilies and lime wedges as an accompaniment if desired. 

               The gravy is full of flavor coming from the fried coconut and a medley of spices that goes into making this classic dish. 

               A tempering of mustard seeds, curry leaves, dry red chilies and onion in coconut oil takes this versatile dish to the next level. 

               So check out the step by step pictorial recipe to prepare this yummy and hearty regional delicacy.

• 1 cup black chickpeas, soaked overnight
• 1/3 cup fresh grated coconut
• 2 onion, sliced
• 1" ginger. chopped
• 3-4 cloves, chopped
• 1-2 green chilies
• 1 tomato, chopped
• 1 tsp. red chili powder
• 1 tsp. fennel powder
• 1 tbsp. coriander powder
• 1/2 tsp. pepper powder
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. garam masala powder
• 3-4 tbsp. coconut oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Pressure cook the soaked chickpeas and salt to taste in 2 cups water for 5-6 whistles or till soft. 

          Heat 1 tsp. oil in a pan and dry roast the coconut till light brown. Keep aside to cool. 

          Heat 1 tbsp. oil and sauté one onion, ginger, garlic and green chilies till light brown.

          Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

          Now add the tomatoes and sauté till it is mashed. Keep aside to cool. Then blend along with the fried coconut into a smooth paste.

          Into the pan add 1/3 cup boiled chickpeas and mash it with a potato masher.

           Then add the ground paste and the boiled chickpeas along with the water. Adjust the consistency. 

           Add some hot water if you want a thin gravy. Mix well and simmer for 4-5 minutes. Transfer to a serving dish.

          Heat remaining oil in a pan and temper with dry red chilies and mustard seeds. After it stops spluttering, add the curry leaves and remaining onion. Sauté till light brown.

          Now pour this tempering over the kadala curry and garnish with chopped coriander leaves.

          Serve with puttu, appam or idiyappam for a comfort Kerala meal. You may also relish with steamed rice or any flat Indian bread. 

                      Pressure cook the soaked chickpeas & salt to taste in 2 cups water for 

                      5-6 whistles or till soft. 

                      Heat 1 tsp. oil & dry roast the coconut till light brown. Keep aside to cool. 

                        Heat 1 tbsp. oil & sauté one onion, ginger, garlic & green chilies till 

                        light brown.

                         Add all the dry spices mixed with 1/2 cup water. Sauté for a minute. 

                                  Now add the tomatoes and sauté.....

                                  .......till it is mashed. Keep aside to cool. 

                                 Then blend along with the fried coconut into a smooth paste.

                       Into the pan add 1/3 cup boiled chickpeas & mash it with a potato masher.

                                  Then add the ground paste......

                       and the boiled chickpeas along with the water. Adjust the consistency. 

                      Add some hot water for a thin gravy. Mix well & simmer for 4-5 minutes. 

                                 Transfer to a serving dish.

                       Heat remaining oil & temper with dry red chilies and mustard seeds.

                        After it stops spluttering, add the curry leaves & remaining onion. 

                        Sauté till light brown.

                                 Pour this tempering over the kadala curry.