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. For most festivals, Mangaloreans serve their special food with variety of vegetables, sambar, paaysam on a plantain leaf. The plantain leaf looks incomplete without the Tendli Chana Sukka. Such is the importance of this dish.
Tendli Chana Sukka can be served as a side dish with sambar-rice, dal-rice or rice with tomato saar. My personal favourite is tendli chana sukka served with rice and tomato saar.
Step-wise recipe with pictures:
Soak chanas in water overnight or for 4 to 5 hours.
Wash the tendlis (ivy gourds) and slit each ivy gourd vertically into four pieces.
Boil the chanas in pressure cooker with some salt for 4 to 5 whistles.
Boil ivy gourds and keep aside.
Roast dry red chillies, coriander seeds, cumin seeds, mustard seeds, cloves and cinnamon stick one by one.
Dry roast coconut with half the quantity of curry leaves and keep it aside.
Grind roasted ingredients (red chillies, coriander seeds, cumin seeds, tsp mustard seeds, cloves and cinnamon stick), turmeric, onion,garlic and a little water to a fine paste.
Remove the masala paste and keep aside.
In the same vessel, add roasted coconut .
Run the blender on pulse mode .Coconut should be coarsely ground.
Heat oil in a pan. Add mustard seeds, chopped onions, remaining curry leaves and tomato. Saute it for few minutes.
Add the masala paste. Add salt as per taste and cook on low flame for few minutes.
Add boiled chanas and tendli.
Finally, add the ground coconut.
Mix well. Cook for few minutes.
Serve hot with rice and sambar/tomato saar.
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, add roasted coconut and run the mixer on pulse mode for 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. Cook for few minutes.
- Add boiled channas and tendlis.
- 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 Tendli Chana Sukka with rice and tomato saar.
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