Idinchakka Thoran – Nadan

Remove the skin off the jackfruit. Cut the fleshy part into chunks. 3)Place it in a vessel along with turmeric powder, salt and a little water and allow it to cook. Pls do make sure that it doesn¦t get overcooked or mashed as we need to cook it further. So, keep tht in mind while adding water. 4)When all the water content has evaporated, remove it from fire and allow it to cool. 5)Meanwhile, grind into a coarse form the grated coconut, garlic, green chillies and cumin. 6)When the jackfruit has come down to room temp, place it in a mixer grinder in turns and run it once to get it minced. You can also use a heavy object to crush the cooked fruita.though I prefer using a mixer. 7)Keep the minced jackfruit in a plate. 8)Add the coconut mixture and mix the whole thing with your hands. 9)Heat oil in a pan and fry the plain rice. 10)Splutter mustard seeds followed by dry red chillies and curry leaves. 11)Add the jackfruit-coconut mixture and mix well. 12)Add salt if required and mix well again. 13)Lower the flame and let it remain there for around 10 - 15 minutes. 14)When it gets crispy-like, remove from the flame. Make sure you don¦t make it too crispy if you want to retain its nutrients. 15)Serve with rice. So, coming back to thoran aspect, it is supposed to be the most easiest to prepare of all the Kerala side dishesa.the only time you¦d need would be for chopping the veg finelyawhich of course can be made much easier using a food processora:) You can follow the same recipe with beetroot too in which case, grate the beetroot and add the same coconut mixture to it. Mix well and stir-fry until crispy. You can use this recipe for Padavalanga (Snake gourd) as well. However, if you want to make Cabbage or Beans or Carrot or Pavakka or Vendakka or Payar or Kovakka thorans, you can omit the inclusion of garlic and substitute it with a couple of finely chopped big onions. And the rest of the procedure is the same. So, do make yourself a scrumptious lunch with sambhar and a naadan thoran as a side disha. On that note, happy cooking!!!!

Place it in a vessel along with turmeric powder, salt and a little water and allow it to cook. Please do make sure that it doesn't get overcooked or mashed as we need to cook it further. So, keep that in mind while adding water.

When all the water content has evaporated, remove it from fire and allow it to cool

Meanwhile, grind into a coarse form the grated coconut, garlic, green chillies and cumin.

When the jackfruit has come down to room temp, place it in a mixer grinder in turns and run it once to get it minced. You can also use a heavy object to crush the cooked fruit

Keep the minced jackfruit in a plate. Add the coconut mixture and mix the whole thing with your hands

Heat oil in a pan and fry the plain rice.Splutter mustard seeds followed by dry red chillies and curry leaves.

Add the jackfruit-coconut mixture and mix well. Add salt if required and mix well again. Lower the flame and let it remain there for around 10 - 15 minutes

When it gets crispy-like, remove from the flame. Make sure you don't make it too crispy if you want to retain its nutrients.Serve with rice.

So, coming back to thoran aspect, it is supposed to be the most easiest to prepare of all the Kerala side dishesa.the only time you¦d need would be for chopping the veg finelyawhich of course can be made much easier using a food processora:) You can follow the same recipe with beetroot too in which case, grate the beetroot and add the same coconut mixture to it. Mix well and stir-fry until crispy. You can use this recipe for Padavalanga (Snake gourd) as well. However, if you want to make Cabbage or Beans or Carrot or Pavakka or Vendakka or Payar or Kovakka thorans, you can omit the inclusion of garlic and substitute it with a couple of finely chopped big onions. And the rest of the procedure is the same. So, do make yourself a scrumptious lunch with sambhar and a naadan thoran as a side disha. On that note, happy cooking!!!!