Wednesday 15 January 2014

Kadale manoli

It is a traditional Mangalorean dish.  Kadale means chick peas and Manoli means Ivy Gourd (kovakka/Tendley).  This dish is prepared on the occasion of Marriages by Bunts.  I learned this recipe from our household maid “Akku” who used to prepare it very well.


Ivy gourd(kovakka)               ½ kg

Black chick pea                      1 small cup

Coriander seeds                     2 tsp

Jeera                                         ¼ tsp 

Garlic                                         3 to 4 flakes (crushed)

Red chilly                                 5 to 6

Haldi powder                           ½ tsp

Mustard seeds                         ½ tsp

Urad Dal                                    1 tsp

Curry leaves few

Dry red chilly                           1

Salt to taste.

Soak chickpeas overnight  and pressure cook till done.

Drain extra water and keep aside. (This stock can be used  for making tasty rasam).

Cut manoli( ivy gourd) into lengthwise, add little water and cook till done.

For masala.

Dry roast coriander seeds and jeera till nice aroma comes.  Then grind this with grated coconut, red chilly, haldi powder into coarse paste  .(do not add much water).

Heat oil in kadai  add mustard seeds and urad dal fry till light brown then add crushed garlic fry for a min, then add curry leaves and red chilly  and then add ground coconut masala fry for 2 min to remove raw smell of masala. Then add cooked    chickpeas and cooked ivy gourd (if it looks too dry add little water) mix well.  Cook in low flame for 5 to 10 min.  Kadale  manoli ready to serve with rice and kadale stock rasam.




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