Kadale manoli sukka recipe | kadale manoli recipe -

Kadale manoli sukka 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 everytime 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.

Happy Gowri – Ganesha habba to all my readers.

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Kadale manoli sukka recipe | kadale manoli recipe

Serves : 5-6 people
Preparation time : 15 mins
Cook time: 30 mins

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Ingredients

1 cup black chickpeas/ kala chana/ kadale
250 gm ivy gourd/ manoli / tondekai / tendli / tindora
1 cup fresh grated coconut
2 tbsp. coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp jaggery , grated (optional)
7-8 dry long red chili, kashmiri (less spicy) or byadgi (medium spicy)
1 medium size onion, sliced
6-7 garlic cloves (small size)
salt to taste

For tempering
1 tbsp. oil
1 tsp mustard seeds
1 spring curry leaves
pinch of asafoetida
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Step by step method

1. Wash black chick peas couple of times. Soak it overnight. Pressure cook it with enough water for 3 whistles in medium flame. Or cook it in with sufficient water till it is well done. Drain water and keep it aside.
2. Wash and rinse ivy gourd. Wipe it with clean kitchen towel. Remove the tips and cut it vertically to four parts.
3.Cook ivy gourd with salt till it is done. Add little water if required.
4. Dry roast long red chili, coriander and cumin seeds for about a minute.
5. Grind coconut, long red chili, coriander seeds, cumin seeds, garlic, turmeric powder to a course paste adding little water if required.
6. Heat a sauté pan and add 1 tbsp. of oil. Once oil is hot add mustard seeds.
7. As mustard seeds splutter add sliced onion, curry leaves and asafoetida. Fry till onions are translucent.
8. Add ground paste. Saute till raw smell is goes off.
9. Add salt and jaggery.
10. Add cooked black chickpeas and ivy gourd and allow it to cook for 5 mins. Add little water if you find it very dry.