Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut)

Archana Doshi
Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut)
9406 ratings.

The Idichakka Thoran Recipe is a super healthy and high in fiber vegetable that is a speciality dish of South India. The young fruit is called "Polos" in Sri Lanka, and ‘Idichakka” in Kerala and "Panasa Pottu Koora" in Andhra. The skin of unripe young jack fruit must be shaved off first, only after which the edible portion is chopped to be cooked and eaten. The young jackfruit has a mild flavour and distinctive texture and when combined with spices like green chillies and coconut, it tastes very delicious. 

Serve Idichakka Thoran Recipe along with Mixed Vegetable Sambar and Steamed Rice for a weeknight dinner.

If you like this recipe, you can also try other Vegetarian recipes such as

  1. Spicy Potato Roast Recipe
  2. Aloo Palak Sabzi Recipe
  3. Tangy Corn Tamatar Bharta Recipe

Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

15 M

Cooks in

45 M

Total in

60 M


4 Servings


  • 1 Jackfruit Raw (Kathal) , with skin shaved off
  • 1 teaspoon Turmeric powder (Haldi)
  • 1/2 cup Fresh coconut , grated
  • 3 Dry Red Chillies
  • Ingredients for Seasoning
  • 1 Onion , finely chopped
  • 2 Green Chillies , finely chopped
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1 teaspoon White Urad Dal (Split)
  • 1 sprig Curry leaves
  • 1/2 teaspoon Asafoetida (hing)
  • Salt , to taste

How to make Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut)

  1. To begin making the Idichakka Thoran Recipe (Young Jack Fruit With Spiced Coconut), we will first shave off the skin of the Idichakka (Jackfruit). To do that, apply oil in your knife and palms. Using the oiled knife scrape the skin off the Jackfruit.

  2. Next step is to cut the Idichakka (Jackfruit), into half and remove the middle portion of the fruit from both the halves. Oil and grease your hands and knife once again and cut the Idichakka (Jackfruit) into chunks.

  3. We will now cook the Idichakka (Jackfruit) until it is soft and tender. I like using the pressure cooker to cook the jackfruit. Grease the pressure cooker with oil on all sides. Place the Idichakka (Jackfruit), along with salt and a teaspoon of turmeric powder. Add 1/4 cup of water and cover the pressure cooker with its weight on. Allow it to cook under pressure until you hear two whistles. After couple of whistles, turn off the heat. Allow the pressure to release naturally, as the Idichakka (Jackfruit) will continue to cook under the pressure. 

  4. Once the pressure is released, open the pressure cooker. Using a fork or the back of the knife mash the Idichakka (Jackfruit) into crumbled. You will notice it splitting into think lengthy strips like shredded cabbage. That's the texture we are looking to get. Keep the crumbled Idichakka (Jackfruit) aside.

  5. In our next step, grind the coconut and red chillies, adding water little at a time to make a coarse paste. Keep this aside.

  6. In our final step; heat a tablespoon of oil in a work or a kadai; add the mustard seeds, cumin seeds and halved urad dal. Allow them to crackle and roast well. Next add the onion, green chillies and saute until the onions are tender. Finally add the curry leaves, asafoetida powder, coconut mixture and the cooked Idichakka (Jackfruit). Stir well until all the ingredients are well combined. Check the salt and spice levels and adjust to suit your taste. Cover the pan, and allow the Idichakka (Jackfruit) Thoran to simmer and absorb the flavors. Turn off the heat.

  7. Serve Idichakka Thoran Recipe along with Mixed Vegetable Sambar and Steamed Rice for a weeknight dinner.