Ingredients: Jackfruit Seeds (Kathal), cup Kala Chana (Brown Chickpeas) - soaked overnight, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), sprig Curry leaves, Tomato - chopped, cup Tamarind Water, teaspoon Turmeric powder (Haldi), Dry Red Chillies, teaspoon Cumin seeds (Jeera), teaspoon Coriander (Dhania) Seeds, Cloves (Laung), inch Cinnamon Stick (Dalchini), cup Fresh coconut, inch Ginger, cloves Garlic, Vegetarian diet
Instructions: 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.Serve the Kodava Mudi Chekke Barthad Recipe along with Palak Tovve or Palak Dal  and Jolada Roti and Raita to have it for your every Lunch Meals.