Jackfruit Seed Thoran

Get ready by rinsing the jackfruit seeds. Rub off the white outer skin, then crush each seed lightly or cut it into small pieces. Grate the coconut, slit the green chillies, peel the garlic, peel and finely chop the shallots, break the dry red chilli and rinse the curry leaves.

Boil the jackfruit seeds in a pressure cooker with water and salt for 3 whistles on medium flame. Let the pressure release on its own, then drain and check that the seeds are soft when pressed. Cool them enough to handle.

Jackfruit Seeds (Chakkakuru)WaterSalt

Crush the grated coconut, green chilli, cumin and garlic together in a mixie without adding water. Stop when the mixture is coarse and holds together.

CoconutGreen ChilliCuminGarlic

Heat coconut oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and fry for 1 minute until they splutter. Add the dry red chilli and curry leaves, and fry for 1 minute until the curry leaves turn crisp.

Coconut OilMustard SeedsDry Red ChilliCurry leaves

Add the shallots and fry on medium flame for 4 to 5 minutes until they turn soft and lightly golden. Add turmeric, salt and water, and cook for 2 minutes until the raw smell of turmeric goes.

Small Onion (Shallots)Turmeric PowderSaltWater

Add the boiled jackfruit seeds and mix well. Cover and cook on low flame for 5 minutes until the seeds are hot and the water has nearly dried.

Add the coarse coconut mixture and toss well. Cook uncovered on low flame for 3 to 4 minutes until the thoran is dry and the raw smell of the coconut is gone.