Chakka Thoran

Rub a few drops of coconut oil on your hands and knife. Cut the raw jackfruit into large pieces, remove the skin and hard centre, and wash the pieces. Rinse the curry leaves, break the dry chilli, peel and roughly chop the shallots, peel and chop the garlic, and slit the green chillies. Grate the coconut and keep everything ready.

Coconut OilRaw Jackfruit

Add the jackfruit, water, turmeric powder and salt to a pressure cooker. Pressure cook on medium flame for 3 whistles, then let the pressure release on its own. The jackfruit should be soft when pressed. Drain any extra water and roughly mash the pieces.

WaterTurmeric PowderSalt

Heat the remaining coconut oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and cook for 30 seconds until they splutter. Add the urad dal, dry chilli and curry leaves, and fry for 1 to 2 minutes until the dal turns light golden.

Mustard SeedsUrad Dal (split)Dry Red ChilliCurry leaves

Add the shallots, garlic, green chillies, cumin and grated coconut. Fry on low flame for 3 to 4 minutes until the shallots soften and the raw smell of garlic goes. Do not brown the coconut.

Small Onion (Shallots)GarlicGreen ChilliCuminCoconut (Grated)

Add the mashed jackfruit and salt, and mix well. Cook on low flame for 8 to 10 minutes, stirring now and then, until no wet spots remain. Switch off when the thoran is dry but still soft, and serve warm.

Salt