Tendli Chana Sukka is a traditional Mangalorean preparation. It is popularly known as Kadle Manoli Sukka. Kadle is a Tulu word for chana and Manoli is tendli (ivy gourd). In a Mangalorean household, this dish holds a permanent place in all festival celebrations like Ganesh Chaturti, Janmashtami, Dassera and Ugadi. On all festivals, Mangaloreans serve their special food with variety of vegetables, sambar, paaysam on a plantain leaf. The plantain leaf looks incomplete without the Kadle Manoli Sukka. Such is the importance of Kadle Manoli Sukka.
½ kg Tendlis (Ivy gourd) (slit vertically into 4 pieces)
1 cup Black channas (black chickpeas)
1 cup Fresh coconut (scraped)
5 to 6 Dry Red chillies ( a mix of Kashmiri and byadagi chillies)
3 tsp Coriander seeds
1 tsp Cumin seeds
1 tsp Mustard seeds
3 to 4 Cloves
½ to 1 inch Cinnamon stick
1 tsp Turmeric powder
1 large Onion
1 small Tomato
2 to 3 flakes Garlic
½ cup Curry leaves
3 ½ tsp Oil
Salt as per taste
- Soak chanas in water overnight or for 4 to 5 hours.
- Boil them in pressure cooker with little salt for 4 to 5 whistles. Drain and keep aside.
- Boil the tendlis in little water in a vessel with salt and keep it aside.
- Heat a pan. Put ½ a tsp of oil and roast the dry red chillies, coriander seeds, cumin seeds, 1/2 tsp mustard seeds, cloves and cinnamon stick one by one.
- Dry roast the coconut with half the quantity of curry leaves and keep it aside.
- Grind red chillies, coriander seeds, cumin seeds, mustard seeds, cloves, cinnamon stick, turmeric, onion (half), garlic and a little water to a fine paste.
- In the same vessel, grind the roasted coconut for a few seconds.
- Coconut should be coarsely ground.
- Heat 3 tsp oil in a pan.
- Add ½ tsp mustard seeds, chopped onions (half), remaining curry leaves and tomato.
- Saute it for few minutes.
- Add the masala paste and mix it well.
- Add salt as per taste.
- When the raw smell goes, add the boiled channa and tendli.
- Finally, add the ground coconut.
- Mix it and let it cook for a few minutes.
- If it is too dry, you can add a little water and cook.
- Serve hot with rice and tomato saar.
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