Kadle Manoli
An evergreen, or shall I say ever-brown veggie delight from Mangalore? This is a universally loved dish by every mangy. It is one of the classic components of Mangalorean roce banquet menu.
A duet of Black chickpea (Garbanzo beans) and Ivy Gourd in the traditional Mangalorean “Sukka” preparation wherein the dish is prepared in a dry mix of grated coconut and assorted spices. An absolute treat to the taste buds. It is similar to the Sonay-Sukhe but with the addition of Ivy-gourd.
Enjoy it with chapatis or simple rice congee or with rice and dal-saar.
Kadle Manoli
Black chickpea and Ivy gourd cooked in a dry mix of grated coconut and assorted spices.
Ingredients
For cooking Chickpea:
- 250 gms Black chickpea (Garbanzo beans / Kadle), washed and soaked overnight in sufficient water
- Water, for pressure cooking
For cooking Ivygourd:
- 250 gms Ivy Gourd (Tendli), quartered length-wise
- Water, for pressure cooking
For the Masala:
- 8 nos Dry red chillies, Long, I used Kumti
- 3 nos Dry red chillies, Short, I used Ramnad
- 3 tbsp Coriander seeds
- ¼ tsp Mustard seeds
- ½ tsp Cumin seeds
- 1 no Onion, large, roughly chopped
- 5 nos Garlic cloves
- ¼ tsp Fenugreek seeds
- ½ tsp Tamarind
- ½ tsp Turmeric powder
- ½ cup Water
For the Gravy:
- 3 tbsp Coconut oil
- 1 tsp Mustard seeds
- Chana Stock + Ivy Gourd Stock as required
- Water, as required
- ½ cup Grated coconut
- Salt, as acquired
For the Tempering and Garnishing:
- 1 tbsp Coconut oil
- 2 sprigs Curry leaves
- 4 nos Garlic flakes, lightly crushed
Instructions
Cooking the Chickpea:
- Drain the soaked chickpeas and transfer them to a pressure cooker. Add sufficient water to cover the chickpeas. Pressure cook for about 18 whistles (roughly 15 mins). Take off the flame and let the cooker cool down before opening the lid. The chickpea should be soft to bite
- Strain the chickpeas and reserve the stock
Cooking the Ivy-gourd:
- In a vessel, take the ivy-gourd with sufficient water to cover it and cook on medium flame until the tendli turn tender (about 15 mins). Do not overcook.
- Strain the ivy-gourd and reserve the stock
Preparing the Masala:
- While the chickpea and ivy-gourd are cooking, parallely heat up a small pan and dry roast the red chillies, coriander seeds, mustard seeds and cumin seeds until you get a nice aroma.
- Add the onion and garlic and fry until the onions turn translucent. Add the fenugreek seeds and roast for a few seconds and take off the flame and leave to cool
- Coarsely grind these roasted ingredients along with the tamarind, turmeric powder and water
Making the Gravy:
- In the same pan in which we roasted the ingredients for the masala, dry roast the grated coconut until it turns aromatic and acquires a brownish tinge
- In a large enough pan, heat the coconut oil and add the mustard seeds. When the mustard seeds begin to splutter, add the ground masala paste and mix well and fry till the raw smell vanishes. Add the roasted coconut and mix well and fry for a couple of minutes
- Add the cooked chickpeas and ivy-gourds and mix well
- Add about ½ cup each of the chickpea and ivy gourd stock. Use water if you do not have enough stock. Mix well
- Cover and cook on medium low flame for about 15 mins until the stock has reduced and we are left with a dry mixture of the masala and coconut
Tempering and Garnishing:
- Heat the coconut oil in a small pan. Add the curry leaves and garlic flakes and fry for a few seconds and add this to the dish and mix well and close the lid for the flavours to infuse.
Notes
- While roasting the ingredients for the masala, add the fenugreek seeds at the very end else the masala will have a bitter taste if the fenugreek seeds are roasted for too long
- You can use any cooking oil for this recipe or even ghee but since this is a coconut based dish, I prefer to use coconut oil as it enhances the flavour of the dish
- You can enjoy this dish as a gravy too. Take off the flame before the stock is completely reduced to get a thick gravy
- This dish is best enjoyed with rice or chapati
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Loved the Kadle Manoli recipe? Here are some more Veggie delights for you
Sonay Sukhe
Chickpeas cooked with grated coconut and seasoned with the "Bafat"spice blend
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Tendli Miriyapito
Ivy gourd pressure cooked with pepper and other assorted spices with sweet and sour overtones
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Tendli Moi
A traditional Mangalorean festive stir-fry using Ivy-gourd and Cashewnuts
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