Mangalorean Kadle Manoli Recipe - Tindora Kala Chana Sabzi
Mangalorean Kadle Manoli Recipe is a divine combination of black chickpeas and Ivy Gourd also known as tindora or dondakkai that is tossed with lots of coconut and homemade spice blend.
Ingredients
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1 cup Kala Chana (Brown Chickpeas)
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soaked for 4 hours
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300 grams Tindora (Dondakaya/ Kovakkai)
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cut length wise
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4 cloves Garlic
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1 sprig Curry leaves
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1 Onion
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chopped
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1/4 cup Fresh coconut
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grated
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1 tablespoon Jaggery
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Oil
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for cooking
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Salt
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to taste
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Kundapura Taal Masala Powder
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3 Dry Red Chillies
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1 tablespoon Coriander (Dhania) Seeds
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1/4 teaspoon Methi Seeds (Fenugreek Seeds)
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1/2 teaspoon Whole Black Peppercorns
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1 teaspoon Cumin seeds (Jeera)
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4 cloves Garlic
Instructions
Step 1
To begin making the Mangalorean Bunt Style Kadle Manoli recipe, we will first make the Kundapura Taal Masala powder
Step 2
Into a small pan; add the dry red chillies, coriander seeds, cumin seeds, black pepper corns, methi seeds, turmeric powder and garlic
Step 3
Roast all of them over medium heat until the garlic gets a golden brown roasted colour
Step 4
Let it cool
Step 5
Once cooled add this roasted Kundapura Taal Masala ingredients into the mixer grinder and blend to make a coarse powder
Step 6
Keep this Kundapura Taal Masala powder aside
Step 7
Add the soaked kala chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 20 minutes until the chickpeas are done
Step 8
Once done, allow the pressure to release naturally
Step 9
Drain the excess water from the Kadle and keep aside
Step 10
You can use the water to make rasam or soups later
Step 11
The next step is to cook the Manoli/ TindoraAdd the tindora into the pressure cooker, add 3 tablespoons water and pressure cook for 2 whistle
Step 12
Release the pressure immediately to avoid over cooking
Step 13
Heat a sauce pan with oil, add mustard seeds and allow it to crackle
Step 14
Add the curry leaves, garlic and onions and saute until the onions soften
Step 15
Once the onions soften, add the grated coconut and saute well so that they turn light brown
Step 16
Once that is done, add the ground spice mixture, the steamed Manoli and the cooked Kadle
Step 17
Add salt and adjust according to taste
Step 18
Stir well to combine and cover the pan and allow the Kadle Manoli to absorb all the spices by cooking it for 4 to 5 minutes
Step 19
Once done, turn off the heat and serve the Kadle Manoli hot
Step 20
Add the cooked chickpeas and check for salt, adjust it according to your palate and saute for 5 more minutes and turn off the heat
Step 21
Serve the Mangalorean Kadle Manoli Recipe along with Kori Gassi and Neer Dosa to make a satisfying meal for your loved ones