Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, kadale - manoli sukka / chickpeas / ivy gourd sukka. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka is something that I’ve loved my whole life. They are fine and they look wonderful.
Mangalorean Style Kadale Manoli Sukka/Chickpea Tindora Dry/Ivy Gourd Fry/Tendil Fry-Kotians passion Mangalorean style kadale Manoli recipe is very. In fact this dish used to be one of my favorite recipes served in the bunt weddings. It can also be called as Tindora chana sukka.
To get started with this particular recipe, we have to prepare a few ingredients. You can have kadale - manoli sukka / chickpeas / ivy gourd sukka using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:
- Make ready 400 g Ivy gourd - sliced to 4 pieces
- Prepare Half a cup of black Chickpeas
- Take 4 Byadgi or Kashmiri chillies
- Prepare 4 dry Red round chillies
- Get 1 tbsp Coriander seeds
- Take 1 medium sized Onion - finely chopped
- Get 1 small Tomato -chopped
- Make ready 4 Garlic cloves
- Make ready 1 tsp Cumin seeds
- Take 8-10 Fenugreek seeds
- Prepare 1 pinch Turmeric powder
- Get Half a cup grated Coconut
- Make ready Salt as per taste
- Make ready 2 tbsp Coconut oil
- Get 1 pinch Asafoetida
- Get Water as required
Stir in some of that coconut mix and it's all. kadale manoli sukka recipe with step-by-step pictures. How to make kadle manoli (Mangalorean style tendli and chana recipe). Kadle manoli stands for garbanzo beans & ivy gourd cooked together in a dry dish garnished with lots of coconut and aromatic spices.
Steps to make Kadale - Manoli Sukka / Chickpeas / Ivy Gourd Sukka:
- Wash & soak the chickpeas overnight in 4 cups of clean water. Cook the soaked chickpeas in the same water with little salt & a pinch of asafoetida in a pressure cooker over a high flame. Lower the flame after the first whistle and continue cooking for another 4 whistles. Off the flame and wait till the entire pressure goes down. Time to open the lid. Drain the excess water and retain it for later.
- For the masala, dryroast the Byadagi, round chillies & coriander seeds. Allow it to cool & powder it in a dry mixer and set it aside in a bowl. Now add half a cup of grated coconut, cumin & garlic cloves to the same mixer and pulse it coarsely without adding water and set aside.
- In a cookng pot, add the sliced ivy gourd, tomato, half of the chopped onion & turmeric powder. Add the dry roasted & powdered chilli - coriander seeds. Into this, add the water in which the chickpeas were cooked earlier. Then add salt as required. Mix all the ingredients well. Set the cooking pot on high flame. When it comes to a boil, simmer the flame to low and cook for another 15 mins until it is a bit dry. Stir occasionally. Do not overcook the ivy gourd.
- When the ivy gourd is cooked add the precooked chickpeas & mix well. Now, add the coarsely grinded coconut, cumin & garlic and give a thorough mix. Cook for a minute & off the flame.
- For seasoning heat the coconut oil in a pan & add fenugreek seeds. When it is about to crackle, add a pinch of asafoetida powder & remaining onions. Fry till golden brown. Then pour it on the curry & mix it well. Tasty kadale manoli curry is ready to be served. It goes well with Rice & Chapathi.
The dry roasting of the grated coconut is key for that aroma and deliciousness which is inherent to Mangalorean dishes. This is what a sukka is all about. Mangalorean Kadle Manoli Recipe is a divine combination of black chickpeas and Ivy Gourd also known as tindora or dondakkai that is tossed with lots of coconut and homemade spice blend. The amzing flavour and taste of the Kadle Manoli comes from from two main things which is the roasting. Kadale is black chickpeas and Manoli is Indian Ivy Gourd.
So that is going to wrap it up with this exceptional food kadale - manoli sukka / chickpeas / ivy gourd sukka recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
