Kadle Manoli Sukke
A traditional Mangalorean dry curry featuring tender ivy gourd and hearty black chickpeas tossed in a fragrant, freshly roasted coconut and spice masala. A perfect side dish that brings coastal Karnataka flavors to your table.
For 4 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Prepare the Chickpeas
- b.Rinse the black chickpeas thoroughly and soak them in ample water for at least 8 hours or overnight.
- c.Drain the soaking water. Transfer the chickpeas to a pressure cooker, add 2 cups of fresh water and 1/2 tsp of salt.
- d.Pressure cook on medium-high heat for 5-6 whistles, or for about 20-25 minutes, until the chickpeas are soft but still hold their shape.
- e.Once the pressure releases naturally, drain any excess water and set the cooked chickpeas aside.
- 2
Step 2
- a.Roast and Grind the Masala
- b.In a dry pan over medium heat, roast the Byadgi chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they become fragrant and slightly darker. Remove from the pan and set aside.
- c.In the same pan, add the grated coconut. Roast on low-medium heat, stirring continuously for 5-7 minutes, until it turns a deep golden brown and releases a nutty aroma. Be careful not to burn it.
- d.Allow all roasted ingredients to cool down completely.
- e.Transfer the roasted spices, roasted coconut, turmeric powder, and tamarind paste to a grinder jar. Add up to 1/4 cup of water, a little at a time, and grind to a thick, coarse paste. The texture should not be perfectly smooth.
- 3
Step 3
- a.Cook the Sukke
- b.Heat coconut oil in a wide, heavy-bottomed pan (kadai) over medium heat. Add the mustard seeds and let them splutter.
- c.Add the urad dal and sauté until it turns light golden. Immediately add the curry leaves and sauté for another 30 seconds.
- d.Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- 4
Step 4
- a.Combine and Finish
- b.Add the sliced ivy gourd to the pan. Sprinkle with a pinch of salt, stir, cover, and cook for 8-10 minutes, stirring occasionally. Cook until the ivy gourd is tender-crisp. If it sticks, sprinkle a tablespoon of water.
- c.Add the cooked black chickpeas and the ground masala paste to the pan.
- d.Add the remaining 1 tsp of salt (or to taste) and the jaggery. Mix everything thoroughly to ensure the vegetables and chickpeas are well-coated with the masala.
- e.Continue to cook on low heat for another 5-7 minutes, stirring gently, until the raw aroma of the masala disappears and the dish becomes dry.
- f.Turn off the heat. Let it rest for 5 minutes before serving hot with rice and dal or as a side with chapatis.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to an authentic sukke is roasting the coconut to a perfect golden-brown. This step develops a deep, nutty flavor that defines the dish.
- 2For a coarser texture, you can pulse the masala in the grinder instead of grinding it continuously.
- 3If you're short on time, canned black chickpeas can be used. Rinse them well before adding them in Step 4.
- 4Ensure the ivy gourd is not overcooked; it should have a slight bite to it for the best texture.
- 5The balance of tamarind (sour) and jaggery (sweet) is crucial. Adjust these to your personal preference.
Adapt it for your goals.
Vegetable Swap
You can replace ivy gourd with other vegetables like French beans, long beans (alsande), or even potatoes. Adjust cooking time accordingly.
Legume SwapLegume Swap
Instead of black chickpeas, you can use white chickpeas (kabuli chana) or black-eyed peas (lobia).
Spicier VersionSpicier Version
Increase the number of Byadgi chillies or add 1-2 spicier Guntur chillies along with them during roasting for extra heat.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish very satisfying.
High in Dietary Fiber
The combination of chickpeas and ivy gourd provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Antioxidants
Spices like turmeric, coriander, and cumin, along with fresh coconut, are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein and fiber, while ivy gourd provides vitamins and minerals. The use of whole spices and coconut offers healthy fats and antioxidants.