Kadle Manoli Ajadina/ Chickpeas and Ivygourd Sukkha

This is one of the traditional delicacies of Mangalorean cuisine. It is the Kadle Manoli Sukkha. The popular Kadle Manoli Sukkha is also known as Kadle Manoli Ajadina is a quintessential part of the Mangalorean festive platter. The black chickpeas are called Kadle and Ivy gourd/Tindora is called Manoli in the Tulu language. Sukkha is basically a dry coconut-based curry normally prepared with chicken, prawns, or meat. Kadle Manoli is a vegetarian version and the combination of ivy gourd, chana, some spices, and coconut gratings adds layers of flavor to the dish.

Ingredients

1/2 cup black chickpeas/kadle/chana

250 gms ivygourd/thondekai/tindora

2 tbsp oil

1 tsp mustard

5-6 garlic cloves

1/2 chopped onion

1 sprig of curry leaves

Salt to taste

Pinch of jaggery (optional)

For the masala paste:

1/2 inch cinnamon/ dalchini

2 cloves/lavang

4-5 fenugreek / methi seeds

1 tsp cumin seeds/ jeera

1 tbsp dhaniya/coriander seeds

6 -8 dry red chillies

1/2 tsp turmeric powder

1/2 lime size tamarind

1 cup fresh coconut gratings

Procedure

• Wash black chickpeas and soak it overnight with sufficient water. Drain the water next morning.

• Add the soaked chickpeas to a pressure cooker. Add enough water just to cover the chickpeas.Add a tsp of salt and pressure cook for 4-5 whistles.

• Meanwhile wash and rinse ivugourd,trim the ends and cut into four pieces lengthwise.

• Once the pressure of the cooker is released,open it ,add ivygourd to the cooker and cook for one whistle.

• Meanwhile heat one pan,dry roast cinnamon,cloves,fenugreek seeds,cumin,coriander seeds,red chillies, till aromatic and set it aside to cool.

• Blend the roasted spices into a semi coarse powder.Add turmeric powder,tamarind and coconut gratings to the same mixer jar containing the powdered spices and blend again to a coarse mixture without adding water.

• Heat the wok again,add oil. Once the oil is hot add mustard seeds. Once it pops, add the crushed garlic, chopped onions and curry leaves.

• Saute them till the onions change the colour. Now add the ground masala and roast for 5 minutes.

• Add cooked chana and ivygourd mixture,salt,jaggery if you are using.

• Mix well and cook for 5-10 minutes or till water is evaporated and the mixture turns semi dry.

• Serve hot with rice or roti.