Savory Coorgi Jackfruit & Black Chickpea Stir Fry

Kodava Mudi Chekke Barthad Recipe – Raw Jackfruit & Black Chickpea Stir Fry

Introduction

Discover the rich flavors of Coorg cuisine with the Kodava Mudi Chekke Barthad, a delightful stir fry that combines the unique texture of raw jackfruit seeds with the wholesome goodness of black chickpeas. This vegetarian dish is not only a treat for the taste buds but also a perfect representation of the traditional culinary heritage of the Kodava community. Whether served as part of a lunch spread or enjoyed on its own, this recipe promises a delicious and nutritious experience that will leave you craving more.

Ingredients

Here’s what you will need to create this mouthwatering Kodava Mudi Chekke Barthad:

Nutritional Information (per serving)

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Instructions

Now, let’s get started on creating the Kodava Mudi Chekke Barthad:

1. Prepare the Chickpeas: Begin by soaking the brown chickpeas (Kala Chana) overnight in plenty of water. Once soaked, transfer them to a pressure cooker, add 2 cups of water and salt to taste, and pressure cook for about 20 to 25 minutes, or for 6 to 8 whistles, allowing the pressure to release naturally once cooking is complete. Once done, drain the water from the chickpeas and set aside.

2. Cook the Jackfruit Seeds: In the same pressure cooker, add the cleaned jackfruit seeds and 1 cup of water. Pressure cook for at least 3 whistles. Once the pressure releases, drain any excess water, and allow the seeds to cool. After cooling, peel off the outer skin and chop the seeds into small pieces.

3. Make the Coconut Masala: In a blender, combine the dry red chillies, cumin seeds, coriander seeds, cloves, cinnamon, fresh coconut, ginger, and garlic. Grind these ingredients together into a coarse paste, adding a little water if needed to achieve the desired consistency. Set this mixture aside for later use.

4. Sauté the Spices: Heat a kadai (a type of Indian frying pan) over medium heat and add a tablespoon of oil. Once the oil is hot, add the mustard seeds and cumin seeds, letting them splutter for a few seconds. Then, toss in the curry leaves and allow them to crackle briefly.

5. Cook the Tomato Mixture: Add the chopped tomatoes to the kadai and sauté until they become slightly mushy, which should take about 2 to 3 minutes.

6. Combine the Ingredients: Stir in the ground coconut masala, along with turmeric powder and salt to taste. Mix everything well and let it cook for an additional 5 minutes, allowing the flavors to meld.

7. Finish the Dish: Add the boiled chickpeas and the chopped jackfruit seeds into the masala. Pour in the tamarind water and give everything a good mix. Cook the Mudi Chekke Barthad for another 2 minutes until all the masala has been absorbed, ensuring to check the seasoning and adjust the salt and spices to your liking.

8. Serve: Once done, turn off the heat and transfer the Kodava Mudi Chekke Barthad to a serving bowl. This dish pairs beautifully with Palak Tovve or Palak Dal, accompanied by Jolada Roti and raita, creating a wholesome and satisfying lunch meal.

Conclusion

Enjoy the vibrant flavors of Coorg with this delicious Kodava Mudi Chekke Barthad, a stir fry that brings together the earthy taste of raw jackfruit seeds and the protein-packed goodness of black chickpeas. Perfect for a family lunch or a special occasion, this dish is sure to impress your guests and leave them wanting more. Happy cooking!