Kodava Mudi Chekke Barthad Recipe - Raw Jackfruit & Black Chickpea Stir Fry
An authentic combination from the coorg cuisine which is a delicious stir fry of jackfruit seeds and black chana that is mixed along with freshly ground coconut masala. The flavour is fresh and makes a wonderful side dish that can be had along with hot phulkas and dal for your everyday meals.
Kodava Mudi Chekke Barthad Recipe-Raw Jackfruit & Black Chickpea Stir Fry is a classic combination in kodagu district. The jackfruit seeds are widely in most of the South Indian cooking.
In this recipe, we have combined boiled black chickpeas and jackfruits seeds that is mixed along with ground coconut masala and simmered with tangy tamarind water.
Jackfruit seeds are rich in iron and is an important component of haemoglobin. It also solved any digestive problems. It is very good for skin and hair.
If you are looking for more Jackfruit Recipe, here are some:
- 10 Jackfruit Seeds (Kathal)
- 1 cup Kala Chana (Brown Chickpeas) , soaked overnight
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 sprig Curry leaves
- 1 Tomato , chopped
- 1/2 cup Tamarind Water
- 1 teaspoon Turmeric powder (Haldi) For Grinding
- 4 Dry Red Chillies
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Coriander (Dhania) Seeds
- 2 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 cup Fresh coconut
- 1 inch Ginger
- 4 cloves Garlic
How to make Kodava Mudi Chekke Barthad Recipe - Raw Jackfruit & Black Chickpea Stir Fry
To 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.
Once 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.
Release 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.
Grind, 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.
Heat 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.
Add 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.
Cook 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.
Cook 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.