Pressure cook the jackfruit seeds for three whistles and let them cool.
Once they are cooled down, peel the skin and chop them lengthwise or as you desire. I went with small pieces. Note: Some seeds are easy to peel. You can also use a knife or peeler to remove the hardened layer. The thin inner layer is also brown, and that's edible.
Prepare the coconut paste.
In a mixer jar, pulse the coconut, green chili, ginger, and cumin seeds without adding any water.
Make sure you grind them coarse.
Prepare the thoran.
Heat a pan or kadai and add the coconut oil. When the oil is hot, add the mustard seeds, asafoetida, and curry leaves. Let the mustard seeds splutter. Now add the chopped onions.
When the onions are soft, add the cooked and chopped jackfruit seeds, salt, and the ground paste. Mix well and let it cook over medium-low heat for three to five minutes or until the raw smell of the coconut mix goes off. I usually let the coconut turn light brown, and we love that flavor. Make sure to mix the thoran in between.
That's it the thoran is ready. Serve it along with rice and curry of your choice.
Adjust the salt and green chili measure as per your preference.
Shallots are optional, but it does add a unique flavor. I have tried the thoran without any shallots and garlic. Some times I add them both or just the shallots alone. For this measure, you can add one garlic clove.
You can grind one shallot along with the coconut mixture also. In that case, make sure you saute the thoran well so that the raw smell of the shallots is gone.
You can prepare similar thoran with other veggies like cabbage, carrots, beans, etc.
I highly recommend coconut oil for the thoran recipe.