Kadle Manoli Recipe | Kadle Manoli Sukka
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!
Servings 4 people
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.