Monday, July 1, 2019



This is a popular side dish among the Tulu-speaking people in Dakshina Kannada District of my home state of Karnataka. It is made of black chickpeas (kadale in Tulu ) and ivy gourd (Manoli in Tulu). Ivy Gourd, as you know, is called Tindora in Hindi, Thondekayi in Kannada, and Tendle in my mother tongue, Konkani.

Elsewhere in this blog, you will find other well-known dishes from Mangaluru area in Dakshina Kannada such as Mangalore Ghee Dosa, Mangalorean Channa Sukka, and Matti Gulla Podi.

This recipe has been adpated from Kadale Manoli Sukka from Shetty's Kitchen. This website has many authentic recipes from the Tulu-speaking Bunt community who have their origins in Dakshina Kannada.


Kadale ( Black Chickpeas), 1 cup
Manoli ( Ivy Gourd), 200 gms
Water, 1/2 cup
Fresh Coconut Gratings, 1 cup
Mustard Seeds, 1 tsp
Urad Dal, 1 tsp
Curry Leaves, 6-7
Lightly Crushed Garlic Cloves, 5
Medium-sized Onion, finely chopped, 1
Turmeric Powder, 1/8 tsp
Oil, 2-3 tbsp 
Salt, to taste
Coriander Leaves, finely chopped, for garnish

To Be Roasted and Ground For the Masala Powder :

Byadgi Red Chillies, 7 ( to be roasted in 1/2 tsp of oil)
Coriander Seeds, 2 tsp
Cumin Seeds, 1/2 tsp
Methi ( Dry Fenugreek ) Seeds, 10-12
Cinnamon, 1 small stick
Cloves, 2-3
Curry Leaves, 10


Wash the kadale and pressure cook with required amount of water till done. Keep aside.
Wash the ivy gourd and snip off the two ends. Cut the ivy gourd into thin vertical strips
In a pan, add 1/2 cup of water and salt to the ivy gourd and cook till they are done. Take care that they don't get overcooked. They should remain slightly crisp. Keep aside.
In another small pan, roast the Byadgi Red Chillies in 1/2 tsp of oil. Keep aside
Next dry roast the fresh coconut gratings and keep aside.
In the same pan, dry roast the coriander seeds, cumin seeds, methi seeds, cinnamon, cloves, and curry leaves on medium heat till they change colour. Keep aside.
Allow the roasted spices to cool and transfer them to a small mixer jar
Grind the roasted spices and the roasted Byadgi Red Chillies to a fine powder and keep aside. This forms the masala powder.
In a thick bottomed kadhai, add oil and on medium heat add the mustard seeds, when they splutter add the urad dal, curry leaves and lightly crushed garlic cloves
Saute till the dal changes colour, the curry leaves become crisp and the garlic cloves give off a good aroma
To this, add the finely chopped onion and saute till they become translucent
Add the masala powder prepared earlier, the cooked black chickpeas, and the cooked ivy gourd
Mix well and add turmeric powder, and salt to taste
Now add the roasted coconut gratings and cook on low flame for 2-3 minutes
Finally, garnish with finely chopped coriander leaves
Serve hot

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