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:
| Ingredients | Quantity |
|---|---|
| Jackfruit Seeds (Kathal) | 10 seeds |
| Brown Chickpeas (Kala Chana) | 1 cup (soaked overnight) |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Tomato | 1 (chopped) |
| Tamarind Water | 1/2 cup |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Dry Red Chillies | 4 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Coriander Seeds (Dhania) | 1 teaspoon |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Fresh Coconut | 1/2 cup |
| Ginger | 1 inch |
| Garlic | 4 cloves |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 10 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 7 g |
| Total Fat | 8 g |
| Saturated Fat | 3 g |
| Sodium | 350 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 45 minutes |
| Total Time | 55 minutes |
Servings
| Servings | Quantity |
|---|---|
| For | 4 servings |
Cuisine
| Cuisine | Type |
|---|---|
| Coorg | Lunch |
Dietary Information
| Diet | Type |
|---|---|
| Vegetarian | Yes |
Instructions
Now, let’s get started on creating the Kodava Mudi Chekke Barthad:
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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.
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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.
-
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.
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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.
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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.
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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.
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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.
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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!
