Ginger-1 small piece
Curry leaves-1 sting
Dry red chilly- 2 (slits)
Cut the jackfruit in to small pieces and after that de-skin them.Remove the stem ,top portion of the chakka if it is too hard..Then wash the pieces with salt .Pressure cook this along with water salt and turmeric ..2 whistle is enough.Open the cooker and remove the cooked chakka and drain them .Dont overcook the pieces.
In a small blender add grated coconut , green chilly ,ginger ,curry leaves ,cumin seeds,turmeric powder (one pinch ) ,shallots and salt .Just give a whip ..Don`t make fine paste as we are making thoran ..
Using ammikallu or mixi crush the chakka pieces ..Mix the coconut mixture to the crushed chakka ..
Heat coconut oil in a pan ,add dry chilly pieces ,them splutter mustard seeds and curry leaves.Finally add the coconut chakka mix and saute them in medium heat.Cover the pan for 2 minutes in low flame and cook..Then add fresh curry leaves and 1 tsp of coconut oil to the thoran and saute for 1 more minute..Check the salt ..Remove from the fire
The traditional idichakka thoran is ready to serve …Serve with kanji or rice