Idichakka ( Raw / Tender Jackfruit ) Thoran / Gidge Sukke

Idichakka ( Tender / Raw Jackfruit ) Thoran

Gidge sukke in Konkani cuisine of Cochin GSB
Idichakka thoran in Kerala cuisine.

Kitchen tip for Jackfruit:

Only care needs to be taken while cutting the jack fruit is the management of sap which comes out when it is cut. It can be really messy and sticky. Applying any edible oil on ones palms and knife before cutting the fruit will minimize this. Also, finish the cutting and cleaning process in one go. I found Pril liquid good for cleaning the knife.

Serves: 2

You will need

250 g chopped idichakka pieces
1/4 cup water
1/2 to 3/4 teaspoon salt

For coconut mixture:

1 cup ( 100 g ) grated coconut
3/4 teaspoon red chilli powder
1/4 teaspoon turmeric powder
10 cloves finely crushed garlic

Mix all the ingredients ( thenga thirummiyathu ) well and keep aside.

For seasoning:

1 tablespoon oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds ( jeera )
1/2 teaspoon urad dal

Method

For chopped idichakka:

In a pressure cooker, mix chopped tender jackfruit pieces and 1/4 cup water and cook on high heat for 2 whistles. Switch off the heat. Allow the cooker to cool naturally and slightly mash cooked jackfruit pieces.

For seasoning & final preparation:

In a wide pan / kadai, heat oil. Add mustard seeds. When they begin to crackle, add cumin seeds and urad dal. Stir for 2 minutes.

Add cooked idichakka pieces, salt to taste and coconut mixture. Stir well for 2 - 3 minutes ( avoid adding extra water ).

Cover with a lid and cook on a low to medium heat for 15 minutes ( stir occasionally ) or till done and water completely dries up and fragrant. Serve with rice.

Different tender jackfruit dishes

Gidgi gashi with black channa ( with coconut paste and seasoning / phann ), Gashi with roasted coconut paste & Gidgi sukke