Kadle Manoli I Ivy gourd with chickpeas

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Preparation Time : 45 mins Marination Time : soaking - 10 to 12 hrs Cooking Time : 40 mins Serves : 4

Kadale Manoli Sukka is a classic Mangalorean vegetarian recipe. A divine combination of Ivy gourd & black chickpeas curry made with roasted ground spices and fresh coconut are the key ingredients for that aroma and deliciousness which is inherent to Mangalorean dishes. Kadle in Tulu means chickpea, manoli means ivy gourd, a popular south Canara recipe.  Kadale manoli is a delicious side dish to serve with hot steamed rice and piping hot sambar. 

Ingredients:

Black chickpeas – 3/4 cup

Ivy gourd – 1/4 kg

Ingredients to fry –

Coriander – 2 Tsp

Methi – 1/4 Tsp

Dry Byadgi/Kashmir chillies –  3 no’s

Short dry chillies – 3 no’s

To grind –

Roasted ingredients

Turmeric – 1/4 tsp

Tamarind – 1 small marble sized ball

Ingredients to make coconut mixture (To add finally) –

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Coconut – 1 cup grated

Cumin – 1 tsp

Garlic – 4 to 5 cloves

For tempering –

Coconut oil – 1 Tbs

Mustard seeds – 1/2 tsp

Crushed garlic – 3 cloves

Curry leaves – 2 springs

Onion 1 chopped (optional)

 

 

 

 

 

 

Method:

Soak chana for overnight, next morning drain the water in it, transfer it to a pressure cooker, add 1 1/2 cup 0f water and cook it for 5 whistles.

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Cut ivy gourd into vertical 2 or 4 lengthy pieces, and keep ready.

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Ensure the channa is done, then add chopped ivy gourd, cook until it is cooked, take care not to cook until it turns mushy. (you can pressure cook it for 1 whistle or boil if the ivy gourd is tender, it get cooked in 5 to 6 min, cook covered.

Meanwhile heat a pan with little oil in it, when it is hot, fry coriander, dry chillies and methi one by one until it turns to light brown,

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Blend it with turmeric, tamarind, add water as required, blend it to a smooth paste.

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Add blended paste to cooked chana and ivy gourd, add salt to taste, boil until the water gets absorbed completely.

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Meanwhile, transfer grated coconut, cumin and garlic into a blender, blend it without adding water to a coarse mixture and keep ready.

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Ensure the water in the curry is absorbed in the curry, then add the prepared coconut mixture, give a good mix.

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Heat a pan with oil, when it is hot, add mustards, allow it to splutter, then add crushed garlic and curry leaves fry until you get a nice aroma, then add onion (optional) fry until translucent, remove from the flame, add it to the curry.

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Toss it well

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Enjoy as a side dish for dal rice, sambar rice/ with rotis.

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