Kadale manoli recipe – black chickpeas and ivy gourd sukka recipe, is a must have dish in Mangalore- Udupi vegetarian platter.
Black chickpeas and ivy gourd are star ingredients of this recipe which is cooked together with coastal favourite grated coconut and other dry spices.It has been a long while, since I’ve posted a new recipe.
Though I can give excuse of my very busy schedule, I think still I could made some little time to post some easy-quick recipe. Sorry folks for this. I do promise myself every time to post at least one recipe each week, but sometimes my busy schedule and yes sometimes its my laziness which stop me from doing so. 😉
Now coming back to kadale manoli sukka recipe, I wanted to post this recipe before sri krishna janmastami festival, as this dish is prepared in each household of Mangalore region during festivals. Since I couldnot post it, I thought of posting it before Ganesha chaturthi festival, which my readers can try for festival feast.
Black chickpeas/ kala chana is called kadale and ivy gourd/tendli /tindoraas manoli in tulu. Taking about tindora, back home we have tindora creepers in our backyard would yield some 5-7 tindoras daily which we would pluck every evening. And mum would prepare this recipe when we had eough of these for the whole family.
Serve kadale manoli as side dish with hot steamed rice and piping hot sambar for a wonderful feast.
Lets start with kadale manoli recipe
1- Wash black chick peas/ garbanzo beans couple of times with water. Soak it overnight or 8 hrs in 2 cups of water. Drain the soaked water and pressure cook it with 2 1/2 cups water and 1/2 tsp salt for 3 whistles in medium flame. Or cook it in cooking pot with sufficient water till it is well done. Once the pressure is released completely open and drain water and keep it aside.
Wash and rinse ivy gourd. Wipe it with clean kitchen towel. Cut the tips and cut it vertically to four parts. In a pan cook ivy gourd with salt and little water till it is done.
2- Dry roast byadgi red chilli, coriander seeds, cumin seeds and fenugreek seeds each separately for 1-2 mins in medium flame. Grind all the roasted spices together with coconut, garlic, tamarind and turmeric powder to a coarse paste adding little water if required.
3- Heat a pan and add 1 tbsp. of oil. Once oil is hot add mustard seeds. As mustard seeds splutter add sliced onion, curry leaves and asafoetida. Fry till onions are translucent.
4- To this add the ground paste. Fry till raw smell goes off. Now add salt, jaggery and mix well.
Add cooked black chickpeas, ivy gourd and mix well. Allow it to cook for 5 mins. Add little water if you find it very dry.
5- Serve it as a side with rice or with dosa and chapati.
Also check our other Mangalorean recipes-
- Padengi gassi/ green gram curry – vegan green gram curry.
- Spicy brinjal curry – spicy indian brinjal/ eggplant curry.
- Udupi rasam – mangalorean thin lentil soup.
Kadale manoli recipe
- 1 cup dried garbanzo beans/ black chickpeas / kala chana/ kadale
- 250 gm ivy gourd/ manoli / tondekai / tendli / tindora
- 1/2 tsp jaggery powder
- 1 medium size onion sliced
- 1 tbsp cooking oil
- 1 tsp mustard seeds
- 8-10 curry leaves
- a pinch of asafoetida (hing)
- salt to taste
- 8 byadgi red chillies
- 6 garlic cloves
- 1 cup fresh grated coconut
- 2 tbsp coriander seeds
- 1 tsp cumin seeds
- 1/8 tsp fenugreek seeds
- 1 tsp tamarind flesh
- 1/4 tsp turmeric powder
- Rinse 1 cup of garbanzo beans couple of times in water. Soak it overnight or minimum of 8 hrs in 2 cups of water. Once soaked, drain the soaked water and pressure cook it with 2 1/2 cups of water and 1/2 tsp salt for 3 whistles in medium flame. Allow the pressure to release completely and open the lid. Drain the water and keep the cooked garbanzo beans aside.
- When garbanzo beans is cooking wash ivy gourd with water. Pat dry with clean kitchen towel. Cut the tips and cut them vertically to 4 pieces.
- In a cooking pan, cook ivy gourd with salt and little water till it is done and switch off the stove. Do not over cook them. Keep it aside.
- In a pan dry roast all the spices for 1-2 minutes. Starting with byadgi red chillies, coriander seeds, cumin seeds and fenugreek seeds.
- Take all the roasted spices along with grated coconut, turmeric powder, garlic, tamarind in a mixer/grinder. Grind it to a coarse paste adding little water.
- In a pan heat 1 tbsp oil in medium flame. To this add mustard seeds as they splutter add onion, curry leaves and asafoetida. Fry till onion turns translucent.
- Now add ground paste and fry till raw smell goes off.
- Add salt, jaggery and mix well.
- Now add cooked garbanzo beans, ivy gourd and mix well. Cook this for 5 mins. If you find it very dry add little water.
- Serve this as a side with rice, dosa or chapati.
- Use kashmiri red chillies, if in case you do not find byadgi red chillies.
- You can try this with white chickpeas too.
- Buy unripe ivy gourd, which will be green, once ripened it turns red inside.