Idichakka/ Young Jackfruit Thoran

Jack fruits, young and ripe hanging down from the trees, ladies sitting together in the backyard cutting this gigantic fruit in spite of the stains n the buzzing flies and finally making all the yummy things of it, is one great snapshot of our memories of summer in Kerala.

This dish may not be a big deal for those living in the tropical climates who are blessed to eat this amazing fruit annually. But for people like us in Seattle, Asian food stores become the biggest boon providing all these deprived luxuries in a can. So here's a simple thoran made out of the young baby jack fruit which is highly fibrous and a great aid in cleaning the bowel system.

Prep Time:15-20 mins

Ingredients
Young green jack fruit: 1 Can
Garlic pods: 1-2
Ginger (chopped/optional):1 teaspoon
Pearl onions/Shallots (crushed): 3-4
Grated coconut: handful
Curry leaves: a whole sprig
Mustard seeds: 1 teaspoon
Rice: 1 teaspoon
Dried red chillies: 4-5
Turmeric powder: 1 teaspoon
Salt to taste
Oil to fry

* If you are using fresh baby jack fruit, cut the inside into small pieces and boil it with some turmeric and salt until its cooked and keep aside. Since we have to restrict ourselves to the canned ones, its already soft sitting in the vinegar/salt water.

Drain out the baby jack fruit pieces from the can. Rinse thoroughly. Roughly smash it with a mortar and pestle until its flaky. Keep aside. Also roughly crush the pearl onions, garlic and the dried red chillies. Heat oil in a deep pan, splutter the mustard seeds, add the rice, curry leaves and chopped ginger. Saute for a min and then add the crushed onion-garlic -red chilli mixture. Sprinkle some salt and saute. When the rawness of the garlic and onions starts to fade away add the crumbled baby jack fruit pieces. Add turmeric powder and keep sauteing. Let it all mix in well. Finally add the grated coconut and keep tossing. The thoran is ready to serve with some hot steaming rice.