Kadle Manoli Sukka | Mangalorean Style Kadle Manoli Ajadina

Kadle Manoli Sukka | Mangalorean Style Kadle Manoli Ajadina

Kadle Manoli Sukka | Mangalorean Style Kadle Manoli Ajadina – Black chickpeas and ivy gourd ( tondekai ) dry curry with step-wise pics

Hello Dear Foodies,
The Festival of ‘Bisu‘ ( also known as ‘Vishu‘ / ‘Souramana Ugadi’ ) is just round the corner. Since it marks the beginning of New Year for us many traditional delicacies are prepared on this day. One such dish is the “Kadle Manoli Sukka”. The popular Kadle Manoli sukka also known as “Kadle Manoli Ajadina” is a quintessential part of Mangalorean festive platter.The black chickpeas (kala chana) is called Kadle and the ivy gourd (tondekai / tindora) is called Manoli in ‘Tulu’. The chickpeas and ivy gourd cooked with aromatic spices and coconut makes a delectable side dish with steamed rice and some hot dal or rasam.

This is what the Manoli (Ivy gourd) looks like ↓

Sukka is basically a dry coconut based curry normally made with chicken , sea food or meat. Kadle Manoli is the vegetarian version, and the combination of Ivy gourd, chickpeas ,spices and grated coconut adds layers of flavor to the dish.Even though I am not a huge fan of ivy gourd l used to love eating this veggie whenever Mom cooked it this way. And I am sure you will will love it too.

Kadle Manoli Sukka

Apart from rice you can also relish this Sukka with hot chapatis , pooris or even dosas. Lets quickly hop on to see how to make this yummy sukka

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Kadle Manoli Sukka | Mangalorean Style Kadle Manoli Ajadina

April 11, 2018
: 6
: 10 min
: 20 min
: 30 min

Mangalorean-style chickpeas and ivy gourd cooked with coconut and dry spices

By:

Ingredients
  • 250 grams Manoli (Tindora, Indian Ivy Gourd, Tondekai)
  • 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 of garlic (Indian)
  • 1/2 onion - roughly chopped
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric
  • half lemon sized tamarind
  • salt to taste
  • For tempering :
  • 2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 4 garlic cloves crushed
  • 1 sprig curry leaves
  • 2 pinches hing / asafoetida-
Directions
  • Step 1 Wash black chick peas and soak it overnight with sufficient water. Drain the water the next morning and set aside
  • Step 2 Wash and rinse ivy gourd. Wipe it with clean kitchen towel. Remove the tips and cut it vertically to four parts.
  • Step 3 Pressure cook the soaked and drained chickpeas and ivy gourd with enough water and salt for 3- 4 whistles in medium flame.
  • Step 4 Dry roast the red chilies and coriander seeds till aromatic and set aside to cool.
  • Step 5 Blend the coconut,roasted red chilies, roasted coriander seeds, cumin seeds, garlic, onion, turmeric and tamarind to a coarse paste using very little water.
  • Step 6 Add this paste to the cooked chickpeas and ivy gourd. Mix well and cook for 8-10 mins or till the water has evaporated and the mixture turns semi dry.
  • Step 7 For tempering: 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.
  • Step 8 Fry till the curry leaves turn crisp and add the seasoning to the sukka. Stir well. Serve hot with rice or chapatis.

 

In Pics 

Wash black chick peas and soak it overnight with sufficient water. Drain the water the next morning and set aside

 ← soaked chickpeas

Wash and rinse ivy gourd. Wipe it with clean kitchen towel. Remove the tips and cut it vertically to four parts.Pressure cook the chickpeas and ivy gourd with enough water and salt for 3- 4 whistles in medium flame.


Dry roast the red chilies and coriander seeds till aromatic and set aside to cool.Blend the coconut,roasted red chillies, roasted coriander seeds, cumin seeds, garlic , onion, turmeric and tamarind to a coarse paste using very little water.


Add this paste to the cooked chickpeas and ivy gourd. Mix well and cook for 8-10 mins or till the water has evaporated and the mixture turns semi dry.
For tempering: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.

Kadle Manoli Sukka

Notes

*Cook the ivygourd separately rather than pressure cooking them along with the chickpeas if you dont like them mushy.

*If you are not a fan of ivy gourd Omit it completely to make plain Kadle Sukka

Thank you for stopping by 🙂 If you have any questions here, let me know in comments below.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

Did you make a recipe?
Tag @thekaravaliwok on Instagram and hashtag it #thekaravaliwok. I would love to see your creations

 

Featured here is a pic sent by Swathi. Thanks a ton for recreating the recipe and sending the pic 💕



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