Manoli Sukka
A classic Mangalorean dry curry made with tender ivy gourd and a freshly ground coconut-spice masala. This delightful side dish is savory, spicy, and pairs perfectly with rice and dal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Sukka Masala
- b.In a small, dry pan over low-medium heat, roast the Byadagi red chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they release a rich aroma. Swirl the pan frequently to prevent burning.
- c.Remove the spices from the heat and allow them to cool completely to room temperature.
- d.Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and tamarind pulp.
- e.Grind the mixture without any water first to break everything down. Then, add 1-2 tablespoons of water and pulse a few times to form a coarse, semi-dry paste. Set aside.
- 2
Step 2
- a.Cook the Ivy Gourd (Manoli)
- b.Heat 2 tablespoons of coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- c.Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Add the sliced ivy gourd, turmeric powder, and salt. Stir well to ensure the vegetable is evenly coated with the spices.
- e.Pour in 1/4 cup of water, bring to a simmer, then cover the pan. Reduce the heat to low and cook for 10-12 minutes, or until the ivy gourd is tender but still retains a slight crunch. Avoid overcooking.
- 3
Step 3
- a.Combine and Finish the Sukka
- b.Once the ivy gourd is cooked, add the prepared coconut masala paste and the optional grated jaggery to the pan.
- c.Gently mix everything together, taking care not to mash the cooked vegetable.
- d.Increase the heat to medium and cook uncovered for 5-7 minutes, stirring occasionally. Continue cooking until all the moisture has evaporated and the raw aroma of the masala is gone. The final dish should be dry.
- 4
Step 4
- a.Prepare the Tempering (Tadka)
- b.In a small tempering pan (tadka pan), heat the remaining 1 tablespoon of coconut oil over medium-high heat.
- c.Add the mustard seeds and let them splutter completely.
- d.Add the urad dal and fry for about 30 seconds until it turns a light golden brown.
- e.Finally, add the curry leaves. Be cautious as they will sizzle. Fry for a few seconds until crisp.
- 5
Step 5
- a.Garnish and Serve
- b.Pour the hot tempering over the prepared Manoli Sukka and give it a final gentle mix.
- c.Serve immediately as a side dish with steamed rice and dal or sambar.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut and cold-pressed coconut oil.
- 2Slicing the ivy gourd lengthwise helps it cook faster and absorb the masala better.
- 3Do not overcook the ivy gourd; it should have a slight bite to it for the best texture.
- 4The sukka masala should be coarse, not a fine paste, to give the dish its characteristic texture.
- 5Adjust the number of Byadagi red chilies to control the spice level. These chilies are known more for their vibrant color than extreme heat.
Adapt it for your goals.
Vegetable Swap
This sukka masala works wonderfully with other vegetables like French beans, cluster beans (gawar), potatoes, or even mushrooms.
Flavor AdditionFlavor Addition
For a more pungent flavor, add 2-3 cloves of garlic while grinding the coconut masala.
Coconut AlternativeCoconut Alternative
If fresh coconut is unavailable, you can use 3/4 cup of unsweetened desiccated coconut. Soak it in 3 tablespoons of warm water for 10 minutes before grinding.
Why this is on our healthy list.
Rich in Dietary Fiber
Ivy gourd is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Healthy Fats
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Anti-inflammatory Properties
Spices like turmeric (containing curcumin), coriander, and cumin are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Supports Digestive Health
Traditional spices used in this recipe, such as cumin and fenugreek seeds, are known to stimulate digestive enzymes, reduce bloating, and improve overall digestive function.
Frequently asked questions
Manoli is the name for Ivy Gourd in the Tulu and Konkani languages, spoken in the Mangalore-Udupi region of Karnataka. It's a small, green vegetable also known as Tindora or Tendli in other parts of India.