Kodava Mudi Chekke Barthad - Raw Jackfruit & Black Chickpea Stir Fry

Name: Kodava Mudi Chekke Barthad - Raw Jackfruit & Black Chickpea Stir Fry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Indian
Ingredients: 10 pieces Jackfruit Seeds (10 Jackfruit Seeds (Kathal)); 1 cup Kala Chana (1 cup Kala Chana (Brown Chickpeas) soaked overnight); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 ½ tsp Cumin Seeds (1/2 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 1 sprig Curry leaves (1 sprig Curry leaves); 1 piece Tomato (1 Tomato chopped); ½ cup Tamarind (1/2 cup Tamarind Water); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 4 pieces Dried Red Chili (4 Dry Red Chillies); 1 tsp Coriander Seed (1 teaspoon Coriander (Dhania) Seeds); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); ½ cup Coconut (1/2 cup Fresh coconut); 1 piece Ginger (1 inch Ginger); 4 cloves Garlic (4 cloves Garlic)

A traditional Coorg stir-fry of pressure-cooked brown chickpeas and peeled raw jackfruit seeds, tossed with a freshly ground masala of coconut, spices, and tamarind water.

55 minIndian

Servings4

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Steps

1To begin making the Kodava Mudi Chekke Barthad Recipe, soak the chickpeas overnight and pressure cook them in 2 cups of water, salt to taste and cook for 6 to 8 whistles for about 20 to 25 minutes.
2Once done allow the pressure to release naturally. Drain the water out from the chickpeas. Into the same cooker add the jackfruit seeds and 1 cup of water and pressure cook for at least 3 whistles.
3Release the pressure, drain any excess water and leave the seeds to dry, once it has cool down, peel off the skin and chop them into small pieces.
4Grind, dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, coconut, ginger and garlic to a coarse paste, you can add little water if needed. Keep it aside.
5Heat a kadai with oil, add mustard seeds, cumin seeds and splutter for few seconds. Add curry leaves and allow it to crackle for few seconds.
6Add in chopped tomatoes and saute till the tomatoes become slightly mushy. Add in the ground coconut masala. Sprinkle turmeric powder and salt and give it a mix.
7Cook for 5 minutes and add in the boiled chickpeas and chopped jackfruit. Pour in the tamarind water and sprinkle salt for seasonings and mix well.
8Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed. Check the salt and spices and adjust to taste accordingly. Once done turn off the heat and transfer the Mudi Chekke Barthad to a serving bowl.
9Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal and Jolada Rotiand Raita to have it for your every Lunch Meals.