Among the dishes prepared from produce from their fields and forests is the Chakkakuru Manga Curry (made from Jackfruit seeds and Raw Mango). Both Jackfruit and Raw Mango are widely used during the monsoon season to prepare many types of dishes, the Chakkekuru Manga Curry figuring among them.

The ‘Chief’ Chakkakuru Manga Curry Components:

1. 25 Jackfruit seeds
2. 2 Raw Mangoes
3. 2 g of Turmeric  Powder
4. 3 g of Green Chillies
5. 3 g of Salt
6. 1 Grated Coconut
7. 2 Cloves of Garlic
8. 4 Small Onions
9. 100 ml of Coconut Oil
10. 2 g of Mustard Seeds
11. 4-5 ‘Sambar’ (Small) Onions
12. 2-3 Whole Red Chillies
13. 7-8 Curry Leaves

Ingredients of the Chakkakuru Manga Curry

‘Letting the Cat out of the Bag’:

1. Make a fine paste out of the grated Coconut, Garlic Cloves and Small Onions and keep it aside.
2. Remove the skin from the Jackfruit seeds and slice the fruit into small pieces.
3. Peel the Mango and slice it into small cubes.
4. Boil the Mango with Salt, Green Chillies and Turmeric Powder.
5. Add the smooth Coconut Paste and mix well.
6. If required, add water add salt to taste. The mixture should be as sour as it is salty
and cook till the seeds are well cooked.
7. Season with Coconut Oil, Mustard Seeds, Small Onion, whole Red Chillies and Curry
Leaves.
8. Serve hot!

Enjoy your Kodava meal!

Chakkakuru Manga Curry

Anuj Kumar Bhagat

Anuj Kumar Bhagat has completed a three year Diploma in Hotel Management from Calcutta in 1999. He possesses 11 years of experience working with Welcom Heritage, Country Inns and Suits by Carlson. He was involved in the Opening and Kitchen Planning of two Country Inns and Suites By Carlson, that is Katra and Paradeep.He specializes in Continental, Indian and Tandoor cuisine.He is with Orange County since April 2008 and works as an executive chef.