Kadale Manoli is a traditional Mangalorean Style Ivy Gourd & Black Chickpeas preparation. It is mostly served during occasions. Kadale or Kadle is the Tulu word for black chickpeas (kala chana in Hindi) and Manoli is Ivy gourd (tendli/tindora). This interesting dish with its combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!
I’ve had kadle manoli several times, and all the times it was at my Aunt Carol’s parties! She actually loves this dish alotttttt! So it’s a regular feature in most of her parties. I loved it the first time I had it, it has coconut and spices and is a little sweet and tangy, a dish that is bursting with all sorts of sumptuous flavors!
Kadle manoli is such a humble dish, in all it’s simplicity. No fancy or rich ingredients go into this dish really, but it is downright comforting, nourishing and tasty. Mangalorean and Goan cuisine, have a lot of common dishes and ingredients, with very little variation. Apparently, there is a Goan version of this dish too, which I was unaware of until I came across a post on a Goan foodie group. I asked my mum in law about it and was amazed to know that she does, in fact, prepare it. So I hope to share that version too!
My Aunt shared this site from where she learnt to prepare it, I’ve adapted the following recipe from the same source, but have added tamarind and jaggery, because the taste that I remember of this dish also had the sweet and tangy flavors going on! You may skip these if you aren’t a fan of sweet and tangy, but it adds a little something to this dish!
Table of Contents
STEP BY STEP INSTRUCTIONS TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI | TENDLI CHANA MANGALOREAN RECIPE
1.Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside.
2.Wash, clean and cut each tendli vertically.
3.Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.
4.Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.
5.Add the chopped onions and fry until translucent.
6.Now add the ground masala and salt and stir fry for 2-3 minutes.
7.Next add the jaggery, tamarind pulp and tendli, mix well and cook covered on medium heat till it is soft and fully cooked.
8.Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/sambar & rice or any flatbread.
HOW TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI?
Kadle Manoli Recipe | Kadle Manoli Sukka
Ingredients
Measuring cup used, 1 Cup= 250 ml, 1 tsp = 5 ml
- 1/2 lb Ivy gourd/Tindora/Tendli
- 1/2 cup kala chana/black chickpeas, rinsed and soaked overnight in sufficient water
- 1/2 cup grated coconut
- 1/2 chopped onions
- 1 tsp cumin seeds
- 2 tsp roasted coriander seeds
- 1/4 tsp turmeric powder
- 1/4 tsp mustard seeds
- 1/2 tsp chopped ginger
- 2 cloves of chopped garlic
- 3 whole kashmiri red chill
- 1 tbsp jaggery
- 1 tsp tamarind pulp
- chopped cilantro/coriander leaves
- Salt, to taste
- Oil, as required
For tempering
- 1/4 cup finely chopped onion
- 1/2 tsp mustard
- Pinch of hing (asafoetida)
- Few curry leaves
- 1-2 garlic cloves, crushed
Instructions
- Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside.
- Wash, clean and cut each tendli vertically.
- Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.
- Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.
- Add the chopped onions and fry until translucent.
- Now add the ground masala and salt and stir fry for 2-3 minutes.
- Next add the jaggery, tamarind pulp, and tendli, mix well and cook covered on medium heat until it is soft and fully cooked.
- Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/sambar & rice or any flatbread.
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Regards,
Freda
Amazing pics… drooling
Such a wonderful recipe Freda. I am tempted to try it soon.Thanks for the recipe.
Thanks dear 🙂
Love this combo!!! Tastes amazing!!!
Thanks dear 🙂
Wow. I will surely try this soon. Pictures look amazing.
Thanks so much 🙂
Made this today! Was a big hit! I’ll make a review post on it…going out of town for 2 days..so by Monday I’ll put it up ?
That’s great Lina! Glad you liked it, looking forward to the post 🙂 Enjoy the weekend 🙂
Thanks Freda!☺
Is ivy gourd tendli Freda? Love it, especially with the jaggery and the tamarind? I could eat a bowl full with chapatis or parathas – it looks gorgeous! Is there a Goan foodie group? Great presentation as always.
Thanks Loretta! Glad you liked it! Yes it is tendli:) I’ll add you to the Goan food group:)
I can’t wait to try this….loved it always
Thanks Brunella 🙂
That reads beautifully!! Very new for me! Must taste amazing ??
Thanks Shreya, do give it a go someday 🙂 I’m sure you will love it 🙂
You cook some crazy good new flavors I had no idea existed Freda!
Aww thanks a lot Kathryn 🙂
Wow! Looks good! Will try it tomorrow! Will soak tonight ?
Thanks Lina 🙂
Super Awesome!! 🙂
Thanks dear 🙂
I just soaked black channa this morning to prepare this recipe. This is one of the staple in our household. We love it.Yet to post in my blog. I mix it with rice and call this is kadale manoli bhaat. 😉 Lovely clicks. Super awesome.
Thanks Srividhya! Yes it is so yumm, one of my favorite ways to eat the otherwise boring tendli!