Kadle Manoli Sukke is a tangy-spicy stir fry using tender ivygourd and chickpeas Served as a side alongside Roti / Rice.
Growing up in Bangalore, many of our dishes were from local influences of the state- be it Sankranti Ellu Bella (Sesame seeds and Jaggery Trail mix) , Mysore Rasam, Undlige (steamed rice rava cakes) from Udupi cuisine, Smartha Brahmin’s Heerehaki Huli Thovve, the popular Darshini Kharabath, Menthye Bataani Bhaath from Bangalore and so on.
Today, we travel to Mangalore – a coastal city of Karnataka – for this lip smacking dry-saute with Ivygourd and Chickpeas. I had posted Mangalorean Sajjige Rotti earlier.
Called Manoli Kadle or Kadle Manoli Sukka, this goes well with both hot chapatis and hot rice+ghee+rasam / Saaru. We had this dish with Jeera Milagu Rasam(cumin pepper rasam), Carrot Kosambari, Tomato Thokku and piping hot rice.
This dish is usually made with onions and garlic, but as we use them very sparingly I have made it without it. I have eaten both variations growing up and they are equally tasty. Similarly, both white and black chickpeas are used, and I have used the former.
Other Satvik stir fries that goes well with Roti / Rice:
Off to the recipe now.
Kadle Manoli Sukka – A vegan, satvik, GF side dish from Mangalorean / Tulu Cuisine
Prep time – 10 mins, Cook time – 10 mins, Serves – 2~3
Ingredients:
White chickpeas – cooked (I used precooked and frozen chickpeas, which I brought to room temperature) – 1 cup
Ivygourd / Manoli / Tendli / Tondekayi / Dondakaya – 250 grams – slit lengthwise into 2 or 4 slices
Oil – 2 tsp
Tempering : Mustard seeds , Curry leaves
jaggery – 1/2 tsp
Tamarind paste – 1/2 tsp
Salt – to taste
Turmeric- 1/2 tsp
To grind:
Fresh coconut – 1/2 cup
Byadgi chillies / kashmiri variety – 2 nos.
Red chilli / spicy chillies – 2 nos
Coriander seeds – 1 1/2 tsp
Jeera – 1 tsp
Methi seeds / fenugreek – 1/2 tsp
How to:
Steam ivy gourds with a pinch of salt, turmeric till 80% done. Drain and keep aside. Boil the cooked and frozen chickpeas in salted water for 3-4 mins till soft. drain. If using fresh chickpeas (black or white), soak overnight and cook till soft , drain all water and reserve.
In a pan , saute all the masala grind ingredients one by one in 1 tsp of oil except coconut. Switch off the flame, add the coconut and saute till the coconut turns slightly brown. Grind to a semi-wet paste without adding too much water.
Add this to the steamed veggies, saute a bit. Now add the salt, tamarind, jaggery, chickpeas and saute well. Adjust salt, spices
Serve warm with Rice + Rasam for a filling meal.
Glad you loved this recipe. You have made it perfect and looks delicious.
Hmmm.. I can almost feel the beautiful fragrance of the spices used in this curry wafting across to me – the coconut, red chillies, jeera and coriander seeds. The sabzi looks super duper delicious – I'll surely be trying this out!
Ivy gourd and chickpeas combo in a curry is new to me but sounds flavorful. I love coconut flavor in my curries.
I never used this combo of ivygourd and chickpeas. Looks quite flavourful with all that spices and coconut. Delicious.
Ivy gourd, chickpea, coconut sounds super tempting. I love coconut in curry. And this curry looks mouthwatering.
Simplicity at its best…I have never added chickpeas to ivygourd…A simple and flavorful side dish. yummy share !!
Ivygourd with chickpeas stir fry is new combination for me. Love that this is a satvik (no onion no garlic) version. Lovely share Kalyani
Very interesting combination of Ivy Gourd with chickpeas.. liked the flavours here.. simple and delcious!!
I have never cooked in this combination. Very interesting and looks so inviting
Lovely combination.. Sounds flavourful and inviting. Loved the addition of coconut and no doubt about the taste.
Yummy and flavorful combo Kalyani. Addition of coconut takes it to a new level. Awesome share .