Tendli Chana Sukka | Mangalorean Kadle Manoli

Mangalorean Kadle Manoli

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

Mangalorean Kadle Manoli
Tendli Chana Sukka


  • 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.