Chakka Kuru (Jack Fruit seeds) Thoran is a yummy preparation. The taste of jack seeds are really yummy when it is prepared as a Thoran. I liked it a lot. Now jack fruits are in season and we used to throw the seeds after consuming the fruit. The seeds can be used a vegetable for making different curries. Try this yummy preparation at this Jack fruit season.

Pairs with any curries like sambar, rasam or curd. Simple yet tasty preparation. Except the cleaning part it is easy to prepared in minutes. You can pressure cook the seeds if you feel lazy in peeling. Pressure cook the seeds and peel them then follow the same recipe.

Chakka Kuru Thoran


Jack fruit seeds (Chakka Kuru)- 20 nos
Water- 1 cup
Turmeric powder- 1/4 teaspoon
Salt- to taste
Coconut, grated- 1/2 cup
Jeera/ cumin seeds- 1/2 teaspoon
Garlic- 1 clove
Small/ pearl onion- 2
Chilli powder- 1 teaspoon

To temper:
Oil- 3 teaspoons
Mustard seeds- 1/2 teaspoon
Curry leaves- 1 strand
Dried red chilli- 1

Jack fruit seeds Stir fry


  • Peel the seeds and remove the brown colour layer slightly as much you could remove by scrapping with the knife.
  • Cut the seeds in to four to six long pieces. If you like to chop it smaller pieces you chop it as you wish.
  • Grind coconut, jeera, garlic, small onion and chilli powder as a coarse paste (Thoran consistency).
  • Heat oil in a pan and splutter mustard seeds. Add the dried red chilli  and curry leaves and switch off the gas.
  • Add the chopped seeds and pour a cup of water, turmeric and salt.
  • Close with a lid and  switch on the gas and allow to cook till able to break easily.
  • When the water almost evaporates now add the coconut paste and mix well and cook for a minute or two till combined add salt if needed.
  • Add the tempering over the Chakka kuru thoran and mix well.
Note: Can pressure cook the seeds for about two whistles on medium flame, peel them and follow the same recipe. Do not cook the seeds till mushy.