Kadle Manoli Sukka
A classic Mangalorean dry curry featuring tender black chickpeas and crisp ivy gourd, tossed in a fragrant, freshly ground coconut and spice masala. A delightful side dish that's both savory and tangy.
For 4 servings
4 steps. 30 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the soaked black chickpeas and rinse them thoroughly.
- c.Place the chickpeas in a pressure cooker with 3 cups of fresh water and 0.5 tsp of salt.
- d.Secure the lid and pressure cook on high heat for 4-5 whistles, or for about 15-20 minutes, until the chickpeas are tender but still hold their shape.
- e.Allow the pressure to release naturally. Drain any excess water and set the cooked chickpeas aside.
- 2
Step 2
- a.Prepare the Sukka Masala
- b.In a small, dry pan over low heat, add the Byadgi chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and slightly toasted. Be careful not to burn them.
- d.Remove from heat and let the spices cool down completely.
- e.Transfer the cooled spices to a grinder jar. Add the fresh grated coconut, turmeric powder, and tamarind pulp.
- f.Grind to a coarse, crumbly paste without adding any water. The moisture from the coconut is sufficient. Set this masala aside.
- 3
Step 3
- a.Temper and Sauté the Vegetables
- b.Heat the coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter, which should take about 30 seconds.
- d.Add the urad dal and sauté for about a minute until it turns golden brown.
- e.Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
- f.Add the sliced ivy gourd, the remaining 1 tsp of salt, and 1/4 cup of water. Stir well, cover the pan, and cook for 5-7 minutes until the ivy gourd is tender but still has a slight crunch.
- 4
Step 4
- a.Combine and Finish the Sukka
- b.Add the cooked black chickpeas to the pan with the ivy gourd.
- c.Add the prepared sukka masala and the optional jaggery powder.
- d.Mix everything gently but thoroughly, ensuring the masala evenly coats the chickpeas and ivy gourd.
- e.Continue to sauté on low-medium heat for another 4-5 minutes, stirring occasionally, until the raw aroma of the masala disappears and the mixture is completely dry.
- f.Check for seasoning and add more salt if needed. Serve hot with rice and dal or as a side with chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the black chickpeas overnight is crucial for even cooking and better digestion.
- 2For the best texture, ensure the ivy gourd is cooked until tender-crisp, not mushy.
- 3Always use fresh or frozen grated coconut. Desiccated coconut will result in a very dry texture and alter the authentic taste.
- 4Roast the spices on a low flame to release their essential oils without burning them, which is key to the dish's aroma.
- 5The balance of tamarind (sour) and jaggery (sweet) is a hallmark of Mangalorean cuisine. Adjust to your personal preference.
- 6This dish develops more flavor as it rests. It often tastes even better the next day.
Adapt it for your goals.
Vegetable Swap
If ivy gourd is unavailable, you can make this sukka with French beans, cluster beans (gawar), or even boiled and cubed potatoes.
Add GarlicAdd Garlic
For a slightly different flavor profile, add 2-3 cloves of garlic while grinding the coconut masala.
Protein BoostProtein Boost
Add small cubes of paneer or firm tofu along with the chickpeas in the final step for extra protein.
GarnishGarnish
Garnish with a tablespoon of finely chopped cilantro (coriander leaves) just before serving for a fresh, herby note.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
The combination of chickpeas, ivy gourd, and coconut provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Supports Digestive Health
Fiber from the main ingredients, along with digestive-friendly spices like cumin and coriander, helps maintain a healthy gut microbiome.
Packed with Antioxidants
Spices like turmeric and black pepper, along with fresh coconut, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
Yes, it is a very healthy dish. It's rich in plant-based protein and dietary fiber from black chickpeas, and provides vitamins and minerals from ivy gourd and spices. The use of coconut oil and fresh coconut offers healthy fats.