Bambe Kadle Sukka | Banana stem Chickpeas Sukka

Bambe Kadle Sukka | Banana stem Chickpeas Sukka

Bambe Kadle Sukka | Banana stem Chickpeas Sukka | Baaledindu Kadale Sukka

Hello Foodies,
Banana Stem and Chickpeas Sukka (Bambe Kadle Sukka) is a popular Mangalorean style side-dish. This traditional dish is made using the stem of the banana plant and black chickpeas and tastes exotic 😋.The bambe kadle sukka paired with steamed rice and some hot dal or rasam makes a complete meal🍛.

The banana stem is called Bambe in ‘Tulu’.Banana stem is high in fiber and can aid in the treatment of ulcers or an acidic stomach. It is high in potassium and vitamin B6 and is known to be beneficial to overall health 💪.Banana stem is also a diuretic and can help prevent kidney stones.The chickpeas are loaded with proteins.Hence this dish is a great way to incorporate fibre and proteins in your diet.

The preparation of Bamble Kadle Sukka is similar to the Ivy-gourd and chickpeas Sukka (Kadle manoli Sukka).The chickpeas and banana stem cooked with aromatic spices and coconut makes a delectable side dish. Apart from rice this dish can also be served with chapatis, Neer dose or puttu. Onto the recipe now 🙂

 

5 from 2 votes
Bambe Kadle Sukka
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

a delicious Mangalorean style stir fry made using banana stem and chickpeas

Course: Side Dish
Cuisine: Mangalorean
Servings: 6
Author: Smitha R
Ingredients
  • 2 cups chopped banana stem
  • 1/2 cup kadale (black chickpeas) soaked overnight
  • 1 cup grated coconut
  • 4 to 5 dry red chillies(byadgi chillies) (adjust according to spice preference)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds (jeerige)
  • 1/2 onion (roughly chopped)
  • 4 cloves garlic
  • 1/2 teaspoon turmeric
  • half lemon sized tamarind
  • salt to taste
  • 1 tablespoon jaggery (optional)
For tempering
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 4 cloves garlic crushed
  • 7-8 curry leaves
  • 2 pinches asafoetida (hing)
Instructions
  1. Wash black chick peas. Soak it overnight with sufficient water.

  2. Chop the banana stem into small chunks*(Refer notes)

  3. Pressure cook the chickpeas and banana stem with little water and salt for 3- 4 whistles in medium flame.

  4. Dry roast the red chillies and coriander seeds till aromatic and set aside to cool.

  5. Blend the coconut,roasted red chillies, roasted coriander seeds, cumin seeds, garlic, onion, turmeric and tamarind to a coarse paste using very little water.
  6. Add this paste to the cooked chickpeas and banana stem. Add salt if required. Add the jaggery and mix well.Cook for 6 to 7 minutes or till the water has evaporated and the mixture turns semi dry.
For tempering
  1. Heat oil in a pan and add the mustard seeds.Once it pops, add the garlic. When the garlic turns golden in color add hing and curry leaves.

    Fry till the curry leaves turn crisp and add the seasoning to the sukka. Stir well. Serve hot with rice or chapatis

Bambe Kadle Sukka

Recipe –

Ingredients

  • 2 cups chopped banana stem (baaledindu / bambe)
  • 1/2 cup Kadale (kala channa, black chickpeas) soaked overnight
  • 1 cup fresh , grated coconut
  • 3-4 dry red chillies / byadgi chillies (adjust according to spice preference)
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 4 cloves garlic
  • 1/2 onion – roughly chopped
  • 1/2 teaspoon turmeric
  • half lemon sized tamarind
  • salt to taste
  • 1 tablespoon jaggery optional

     For tempering :

  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 4 cloves garlic crushed
  • 1 sprig curry leaves
  • 2 pinches hing / asafoetida

Instructions

  1. Wash black chick peas couple of times. Soak it overnight with sufficient water.
  2. Chop the banana stem into small chunks*(Refer notes)
  3. Pressure cook the chickpeas and banana stem with little water and salt for 3- 4 whistles in medium flame.
  4. Dry roast the red chillies and coriander seeds till aromatic and set aside to cool.
  5. Blend the coconut,roasted red chillies, roasted coriander seeds, cumin seeds, garlic, onion, turmeric and tamarind to a coarse paste using very little water.
  6. Add this paste to the cooked chickpeas and banana stem. Add salt if required. Add the jaggery and mix well.Cook for 6 to 7 minutes or till the water has evaporated and the mixture turns semi dry.
    For tempering:
  7. Heat oil in a pan and add the mustard seeds.Once it pops, add the garlic. When the garlic turns golden in colur add hing and curry leaves.
  8. Fry till the curry leaves turn crisp and add the seasoning to the sukka. Stir well. Serve hot with rice or chapatis.

Notes-

To prepare the banana stem –
Remove the outer, fibrous layers of the stem until you reach the inner core.
Slice the inner core into thick discs while removing the strands of thin, thread-like fibres that stretches out between each cut.

Stack three to four discs at a time and chop down into small chunks.Immerse these chunks in water to avoid discoloration. (Even if the colour turns a little brownish, it will be perfectly edible)

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

Did you make a recipe?
Tag@thekaravaliwok   on Instagram and hashtag it #thekaravaliwok.

 



8 thoughts on “Bambe Kadle Sukka | Banana stem Chickpeas Sukka”

Leave a Reply


error: Content is protected !!