Kadale Manoli Sukka

Name: Kadale Manoli Sukka
Total time: 1800 s
Yield: 5 people
Cuisine: Indian
Ingredients: 250 gms Ivy gourd; 1/2 cup white chickpeas; as per taste Salt; As required Water; As required Coriander leaves for garnish; For Sukka Masala:; 1 cup grated coconut; 1 onion sliced; 8-9 garlic cloves; 2 sprig curry leaves; 2 tbsp coriander seeds; 1/2 tsp mustard seeds; 1/2 tsp Cumin seeds; as per taste Chilli powder or dry chillies; 1/2 tsp turmeric powder; 1 tsp garam masala; 2-3 tbsp oil; For Tempering:; 2 tbsp oil; 1 tsp mustard seeds; 1 spring curry leaves; 4-5 garlic cloves with or without skin

Sonia Satish @cook_26269474

#GA4
#WEEK6
It is Mangalorean Style Curry. Manoli means Ivy gourd . Kadale means white or black chickpeas. I used white chickpeas. Even you can make this curry with black chickpeas. It is white chickpeas and Ivy gourd dry curry.

Sonia Satish @cook_26269474

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Ingredients

30 minutes

5 people

250 gmsIvy gourd
1/2 cupwhite chickpeas
as per tasteSalt
As requiredWater
As required Coriander leaves for garnish
For Sukka Masala:
1 cupgrated coconut
1onion sliced
8-9garlic cloves
2 sprigcurry leaves
2 tbspcoriander seeds
1/2 tspmustard seeds
1/2 tspCumin seeds
as per tasteChilli powder or dry chillies
1/2 tspturmeric powder
1 tspgaram masala
2-3 tbspoil
For Tempering:
2 tbspoil
1 tspmustard seeds
1 springcurry leaves
4-5garlic cloves with or without skin

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Steps

30 minutes

1

Soak the white chickpeas overnight and drain water. Pressure cook the soaked white chickpeas with enough water and salt for 3-4 whistles on medium flame. Then wash and rinse ivy gourd. Remove the tips and cut it vertically into 4 parts as shown picture.
2

Cook the ivy gourd by adding enough water and salt to the vessel. When white chickpeas and Ivy gourd is cooked. Drain the water from both and keep aside.
3

Now for Sukka Masala take Kadai heat oil. Then add sliced onion, garlic cloves, curry leaves. Roast it till onion turns light brown then add coriander seeds, cumin seeds, mustard seeds then fry it for minutes. And finally add grated coconut,chili powder, turmeric powder,garam masala powder. Fry it in low flame till aromatic and set aside to cool. When it's cool blend it in the mixer grinder using little water to a coarse paste.
4

When ready remove the paste. Then heat oil in kadai and add ingredients given in for Tempering. When tempering is ready add masala paste and fry it for a minute in low flame.
5

Add cooked ivy gourd and white chickpeas and mix it well. Then cook it for 8-10 minutes. Once ready add coriander leaves and mix it.
6

Serve hot with rice, dosa or chapati.