As with any cuisine, the Kodava fare is influenced by its geography, history, and the unique culture of its people. As much as the Kodavas enjoy non-vegetarian food, they also relish vegetarian dishes that use produce from their plantations and forests. The Chakke Curry, made with unripe jackfruit, is an example. Jackfruit is widely used in the preparation of several dishes, the Chakke Curry being among them.

Culinary Elements:

1. Unripe Jackfruit – 1 Kg
2. Turmeric Powder – 5 Grams
3. Salt – To taste
4. Green Chillies – 4
5. Onion – 100 Grams
6. Lemon Juice – Made from 2 lemons
7. Mustard Seeds – 2 Grams
8. Urad Dal (White) – 3 Grams
9. Oil – 60 ML
10. Water – As per requirement
11. Coriander Powder – 3 Grams
12. Cumin Powder – 3 Grams
13. Grated Coconut – 120 Grams

Ingredients of the Chakke Curry

The Approach:

1. Pour oil into a frying pan and put in the mustard seeds.
2. Add the white urad along with onion and fry when mustard seeds begin crackling.
3. Put in the slit green chillies, the shredded unripe jackfruit and add salt to taste.
4. Add lime juice and stir fry without breaking the jackfruit.
5. Put in the coriander powder and cumin powder.
6. Mix the grated coconut, remove from fire and serve hot!

The Chakke Curry

Bon Appétit!

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.