IVY GOURD & BROWN CHICKPEA SUKKA (AJADINA KADLE MANOLI MANGALOREAN STYLE)

Kadle Manoli is a very traditional Mangalorean dish served during auspicious occasions and festivals literally in each household of Mangalore region. Kadle means kala chana and Manoli means Tendli. My mom and MIL included this amazingly delicious & spicy side dish during all religious festival lunch menu and also during Ugadi. It taste amazing with hot steamed rice, Touthe kodel (Sambar) & moong sago payasam served on banana leaf.

Ingredients :

300 gms Ivy Gourd/ Manoli/ Tendli
1/2 cup brown chickpea/ kadle/ kala chana
1/2 coconut grated
salt to taste

For Masala :

7-8 Bedagi dry red chillies
2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp mustard seeds
3-4 fenugreek seeds
1/4 tsp turmeric powder
1/2 onion chopped
3-4 garlic cloves
small piece/ 1/4 tsp tamarind
small piece/ 1/4 tsp jaggery

For tempering :

2 tsp oil
1/2 tsp mustard seeds
1/2 onion chopped fine
2 sprigs curry leaves

Method :

1. Soak the chickpea overnight. Next day drain water and pressure cook the chana with enought water and salt for 3-4 whistles. Let cool and reserve the excess water.
2. Cut each Ivy gourd vertically into four pieces. In the same pressure cooker add the sliced Ivy gourd and continue cooking for one more whistle or cook without the weight till tendlis are cooked. keep aside.
3. In a pan roast the bedagi chillies, coriander cumin mustard fenugreek seeds in 1 tsp oil, cool and grind to a coarse powder. To this add 1/2 chopped onion, garlic & tamarind with little water and grind to a coarse paste.
4. Transfer the ground masala into a bowl ... in the same blender pulse the grated coconut for a few seconds. Let the texture be coarse.
5. In a kadai heat 1 tblsp oil, add mustard seeds ... when they crackel add chopped onion, then curry leaves and saute till onion turn translucent.
6. Now add the ground masala paste, salt, jaggery and little reserved veg stock if any ... stirring ocassionally.
7. When the raw smell disappears add the cooked tendli and chana. Mix well. Sprinkle the coarsely ground coconut on top . Cover with lid and let simmer on slow flame for 10-12 minutes or till done.
8. Check salt. When the masala looks semi dry turn off the heat.
9. Serve with hot steamed rice, piping hot sambar and Moong sago payasam on Banana Leaf during festivals.
10.You can have it with chapati or neer dosa as well.

Instead of Ivy gourd you can use cooked Yam (suran)... this combination also taste wonderful.

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