|shredded tender jackfruit||3 cups|
|cumin seeds||a pinch|
|grated coconut||1 cup|
|turmeric powder||1/4 teaspoon|
|oil (preferably coconut oil)||2 teaspoon|
|mustard seeds||1/2 teaspoon|
|onion (chopped)||1/4 cup|
|dry red chilly||2|
|urud dal / uzhunnu parippu||1 tablespoon|
1. Before cleaning jackfruit, first spread some newpapers, grease your hands with coconut oil (or any other) and grease the knife too. The milk like thing which comes out is very sticky.
2. Cut it into four pieces and with a tissue, wipe off the milk like substance coming from it. Then remove the outer thorny layer. Also remove the thick centre stalk and then cut into small pieces. (By the time I came to the kitchen, these processes were over, so couldn’t take the clicks. Will share the pics later). Immerse it into a bowl filled with water and buttermilk.
3. Cut it into small pieces.
4. Cook it with little water , turmeric powder and salt. This will take around 15 minutes. (you can also use a pressure cooker. )Crush it with a pestle and shred it into fibres
3. Meanwhile, grind coarsely coconut, green chillies and cumin seeds.
4. Put the shredded jackfruit in a pan. Scoop a well in the centre and place the ground masala.
5. Cover the pan and cook on slow fire. Toss in between and allow water to be absorbed.
6. Fry mustard and rice in hot oil. Add urud dal, saute for some time. Then add onion and stir till the colour changes. Add it to the prepared thoran and saute it till it becomes dry. Serve hot.
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Enjoy cooking and serving