Hey, food lovers! If your kitchen has been craving something comforting, traditional, and straight from the heart of Kerala, you’re in for a treat. Today, we’re talking about Chakkakuru Thoran — a humble yet irresistible stir-fry made with jackfruit seeds, coconut, and all those signature Kerala aromatics that make your home smell like heaven. Think earthy, nutty, and coconutty all in one bite.
Chakkakuru Thoran is one of those dishes that instantly brings back memories of lazy summer afternoons in Kerala — when the jackfruit trees are heavy with fruit, and the seeds get transformed into this simple, satisfying dish. It’s the kind of recipe that reminds you how everyday ingredients can create something truly special.
And here’s the best part: jackfruit seeds aren’t just delicious; they’re loaded with nutrients too! They’re rich in protein, fibre, and minerals like zinc and iron — perfect for adding a little boost to your everyday meals. So, not only is this dish packed with flavour, but it’s good for you too.
Why You’ll Love Chakkakuru Thoran
- Wholesome & Nourishing: High in protein, fibre, and natural goodness.
- Simple Everyday Cooking: Uses basic ingredients you probably already have.
- Perfect with Rice: That creamy coconut coating and fluffy rice combo is pure joy.
- Rooted in Tradition: A Kerala summer staple that never goes out of style.
Ingredients You’ll Need
- 15–20 jackfruit seeds, peeled and sliced into 6 vertical pieces each
- ¼ cup grated coconut
- 1 green chilli
- 6 shallots, finely chopped
- ¼ tsp turmeric powder
- ¼ tsp cumin seeds
- 1 tsp mustard seeds
- 2 dry red chillies
- 5–7 curry leaves
- Salt to taste
- 2 tsp coconut oil
- 2 cups water
How to Make Chakkakuru Thoran
Step 1: Cook the Jackfruit Seeds
Pressure cook the jackfruit seeds with 2 cups of water for about three whistles. Once done, let them cool. The seeds should be tender but still hold their shape — like soft little nuggets of goodness.
Step 2: Prepare the Coconut Mix
In a small mixer jar, pulse the grated coconut, green chilli, turmeric, and cumin seeds together into a coarse paste. Don’t add water; you want texture, not a smoothie! This coconut mix is what gives the dish its body and that signature Kerala flavour.
Step 3: Temper the Spices
Heat coconut oil in a pan (trust me, this step will make your kitchen smell divine). Add the mustard seeds, dry red chillies, and curry leaves. Once the mustard seeds start to splutter, toss in the chopped shallots and sauté until they turn golden brown.
Step 4: Combine and Cook
Now add the cooked jackfruit seeds, a pinch of salt, and the coconut mixture. Stir well so everything gets evenly coated. Let it cook on medium-low heat for about 3–5 minutes, just until the raw coconut smell disappears.
Step 5: Serve and Enjoy
And that’s it! Your Chakkakuru Thoran is ready to serve. Pair it with steamed rice and a simple Kerala-style curry, and you’ve got yourself a hearty, nourishing meal that feels like a warm hug.
Tips & Variations
- Use Fresh Jackfruit Seeds: Fresh ones give the best flavour and texture — firm, nutty, and slightly sweet.
- Customise the Spice: Adjust the number of chillies to match your family’s spice tolerance.
- Flavour Boosters: Add a clove of garlic or a few extra shallots to the coconut paste for a deeper aroma.
- Leafy Additions: Stir in some spinach or drumstick leaves for a fun twist — you’ll love Chakkakuru Muringayila Thoran or Cheera Thoran.
How to Store Jackfruit Seeds
- Clean & Dry: Wash the seeds thoroughly and dry them in the sun for a couple of days to remove stickiness.
- Store Smart: Once dry, refrigerate or freeze them. They stay fresh for weeks.
- Cook Later: When ready to use, just boil or roast them depending on your recipe.
Extra Tips for Perfect Thoran
- Coconut Oil is Key: It’s what gives that distinct Kerala touch — skip it, and you’ll miss the soul of the dish.
- Avoid Overcooking: Keep the seeds slightly firm; overcooking can make them dry and crumbly.
- Pair it Right: Steamed rice is the classic choice, but it’s also great with chapati or as a side for fish curry.
A Taste of Kerala on Your Plate
Chakkakuru Thoran isn’t just another vegetable side — it’s comfort in every bite. The jackfruit seeds turn beautifully soft and fluffy, the coconut adds creaminess, and the curry leaves bring that unmistakable South Indian aroma. It’s a dish that fits right into a busy weekday lunch or a festive Onam spread.
Every family in Kerala has its own version of this recipe — some add garlic, others a hint of chilli powder. But no matter how you make it, Chakkakuru Thoran always delivers the same feeling: simple, homely, and full of love.
So go ahead, grab those jackfruit seeds, and bring a little bit of Kerala sunshine to your kitchen today. Once you’ve made it, you’ll see why this dish has been loved for generations — warm, fragrant, and absolutely unforgettable.
