Name: Idiyanchakka, Thuvara Parippu Koottaan
Prep time: 30 min
Total time: 30 min
Ingredients: 1 small Idiyan Chakka (tender Jackfruit); 1 cup Thuvara Parippu (Red gram); 1 Tspn Turmeric Powder; 3 Tspns Red Chilli Powder; Salt (To taste); ½ cup Grated Coconut; 1 Tspn Cumin Seeds; 5 – Red Chilli pieces; 1 Tspn Mustard seeds; 8 – Curry leaves; 2 Tspns Coconut/Refined Oil

Idiyanchakka, Thuvara Parippu Koottaan

Idiyanchakka, Thuvara Parippu Koottaan is a traditional recipe of Kerala.It is a simple side dish for rice prepared in Kerala.We can prepare variety of dishes with Idichakka or Idiyan chakka. It is a typical Kerala side dish for rice and also one of the main dish of Kerala Sadya or Onam Sadya. Idiyan Chakka is nothing but tender jackfruit.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1 small Idiyan Chakka tender Jackfruit
1 cup Thuvara Parippu Red gram
1 Tspn Turmeric Powder
3 Tspns Red Chilli Powder
Salt To taste
½ cup Grated Coconut
1 Tspn Cumin Seeds
5 – Red Chilli pieces
1 Tspn Mustard seeds
8 – Curry leaves
2 Tspns Coconut/Refined Oil

Instructions

Grind the grated Coconut and Cumin seeds together along with some water and keep this paste separately.
Cut the tender Jackfruit into small pieces (as shown in the picture)
Peel off the tender jackfruit pieces and remove the stem also (located inside the middle portion of the jackfruit). Then further cut these pieces into small, small pieces
Wash the Red Gram and change it into a pressure-cooker/cooking vessel. Add the tender Jackfruit pieces, Turmeric powder, Red Chilli powder and Salt also into this Red Gram.
Add water also (approximately, to the level of the tender jackfruit pieces in the Cooker/Vessel). Cover the pressure-cooker/cooking vessel and cook the mix on medium flame.
After about 10 – 15 minutes (after coming 5-6 whistles from the pressure-cooker), take the cooker/vessel from the stove and make sure that the Red gram and tender jackfruit pieces are cooked properly (if not, cook it again). Then add the Coconut, Cumin seeds grinded paste into this mix and stir it well.
If necessary, add required quantity of water and Salt and stir the Koottaan further.
Heat Oil in a Frying pan/Cheenachatty, burst the Mustard seeds in this hot oil and then add the Curry leaves and Red Chilli pieces also into this Oil and stir it well. When colour of this mix turns into golden/brown, add it into the Koottaan and stir it further.