Kadale Manoli Curry
A classic Mangalorean curry where tender ivy gourd and hearty black chickpeas are simmered in a fragrant, tangy masala made from freshly roasted coconut and spices. It's a delightful dish that pairs perfectly with steamed rice.
For 4 servings
Pressure Cook Chickpeas: Place the drained, soaked black chickpeas in a pressure cooker. Add 2 cups of water and a pinch of salt. Cook for 4-5 whistles on medium heat, or until the chickpeas are soft but hold their shape. Do not discard the cooking water; set it aside with the chickpeas.
Roast Masala Ingredients: Heat a heavy-bottomed pan over low-medium heat.
- Dry roast the dried red chillies, coriander seeds, cumin seeds, and fenugreek seeds for 2-3 minutes until they release a rich aroma. Be careful not to burn them. Remove from the pan and set aside.
- In the same pan, add the grated coconut and roast, stirring continuously, for 5-7 minutes until it turns a deep golden brown. This step is crucial for the authentic flavor and color of the curry. Remove from heat.
Grind Masala Paste: Allow the roasted spices and coconut to cool completely. Transfer them to a grinder jar. Add the tamarind paste, turmeric powder, and about 1/2 cup of water. Grind to a very smooth, thick paste. Add a little more water if needed to facilitate grinding.
Cook the Curry: Heat 1 tablespoon of coconut oil in a large pot or kadai over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the cut ivy gourd (manoli) and sauté for another 4-5 minutes until it's slightly tender.
Simmer the Curry: Stir the ground masala paste into the pot. Cook for 2-3 minutes, stirring constantly, until the raw smell disappears. Add the cooked chickpeas along with their reserved water. Add the jaggery and salt. Pour in another cup of water, or as needed, to achieve your desired gravy consistency. Bring to a boil, then reduce the heat, cover, and simmer for 10-12 minutes, allowing the ivy gourd to cook through and the flavors to meld.
Prepare Tempering (Tadka): While the curry simmers, heat the remaining 1 tablespoon of coconut oil in a small pan. Add the mustard seeds and let them splutter. Add the crushed garlic and curry leaves, and fry for about 30-40 seconds until the garlic is fragrant and turns light golden brown.
Finish and Serve: Pour the hot tempering over the simmering curry. Mix gently, turn off the heat, and let the curry rest for 5 minutes. Serve hot with steamed rice, neer dosa, or chapati.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut to a deep golden brown is the most important step for achieving the authentic dark color and nutty flavor of this Mangalorean curry.
- 2Do not overcook the ivy gourd (manoli); it should be tender but retain a slight bite.
- 3If you're short on time, you can use canned black chickpeas. Just rinse them well and add them directly in step 5.
- 4The amount of jaggery can be adjusted to balance the tanginess of the tamarind.
- 5For a richer aroma, crush the garlic cloves just before adding them to the tempering oil.
Adapt it for your goals.
Vegetable Swap
You can replace ivy gourd with other vegetables like potatoes, raw banana, or yardlong beans. Adjust cooking time accordingly.
Creamier GravyCreamier Gravy
For a slightly creamier and richer gravy, you can add 1/4 cup of thick coconut milk at the end of cooking. Do not boil after adding it.
Different LegumeDifferent Legume
This curry also works well with red kidney beans (rajma) or black-eyed peas instead of black chickpeas.
Why this is on our healthy list.
Rich in Plant-Based Protein & Fiber
Black chickpeas are a powerhouse of protein and fiber, which helps in muscle maintenance, keeps you full for longer, and supports a healthy digestive system.
Source of Healthy Fats
The use of coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
Anti-inflammatory Properties
Spices like turmeric, coriander, and cumin are known for their anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
Frequently asked questions
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein and dietary fiber, which aids digestion and promotes satiety. Ivy gourd provides vitamins and minerals, and the use of coconut oil offers healthy fats. The spices used also have various health benefits.