Kadle Manoli
A classic Mangalorean dry curry made with tender ivy gourd and hearty black chickpeas, simmered in a fragrant, freshly ground coconut masala. This traditional dish is a perfect side for rice and sambar.
For 4 servings
6 steps. 40 minutes total.
- 1
Step 1
- a.Pressure Cook the Chickpeas
- b.Drain the overnight-soaked black chickpeas. Rinse them well.
- c.Transfer the chickpeas to a pressure cooker. Add 2 cups of fresh water and 0.5 teaspoon of salt.
- d.Secure the lid and pressure cook on medium heat for 5-6 whistles, or for about 15-20 minutes, until the chickpeas are cooked through but still hold their shape. Do not discard the cooking water. Set aside.
- 2
Step 2
- a.Roast and Grind the Masala
- b.While the chickpeas cook, heat a small pan over low heat. Add the coriander seeds, cumin seeds, urad dal, and dried red chillies.
- c.Dry roast for 2-3 minutes, stirring continuously, until the spices are fragrant and the urad dal turns a pale golden color. Be careful not to burn them.
- d.Remove from heat and let the spices cool completely.
- e.Transfer the cooled spices to a grinder jar. Add the grated coconut, tamarind paste, and about 1/4 cup of water. Grind to a smooth, thick paste. Set this masala paste aside.
- 3
Step 3
- a.Sauté Vegetables and Masala
- b.Heat 1 tablespoon of coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- d.Add the sliced ivy gourd and cook for 6-8 minutes, stirring occasionally, until it is tender yet retains a slight crunch.
- e.Add the ground masala paste and turmeric powder to the pan. Sauté for 4-5 minutes, stirring frequently, until the raw aroma of the masala disappears and you see oil beginning to separate at the edges.
- 4
Step 4
- a.Combine and Simmer
- b.Add the cooked black chickpeas along with their cooking water to the pan.
- c.Stir in the remaining 1 teaspoon of salt and the powdered jaggery (if using). Mix everything gently to combine.
- d.Bring the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for 8-10 minutes. This allows the vegetables to absorb the flavors of the masala. The final consistency should be semi-dry.
- 5
Step 5
- a.Prepare the Tempering (Tadka)
- b.In a small tadka pan, heat the remaining 1 tablespoon of coconut oil over medium-high heat.
- c.Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
- d.Add the curry leaves and hing. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic. Immediately turn off the heat.
- 6
Step 6
- a.Finish and Serve
- b.Pour the hot tempering over the prepared Kadle Manoli curry.
- c.Mix gently to incorporate the tempering.
- d.Serve hot as a side dish with steamed rice and sambar, or with chapatis.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is crucial for even cooking and a tender texture.
- 2For the most authentic coastal flavor, use fresh grated coconut and virgin coconut oil.
- 3Do not overcook the ivy gourd (manoli); it should have a pleasant, slight crunch.
- 4Roasting the spices on low heat is key to unlocking their aroma without making them bitter.
- 5The amount of jaggery can be adjusted to your preference to balance the tanginess of the tamarind.
- 6For a spicier version, you can increase the number of dried red chillies or add a slit green chilli along with the onions.
Adapt it for your goals.
Ingredient Swap
If ivy gourd is unavailable, you can substitute it with French beans, cluster beans (gavar), or even cubed potatoes. Adjust cooking time accordingly.
Legume VariationLegume Variation
Instead of black chickpeas, you can use regular white chickpeas (kabuli chana) or even black-eyed peas (lobia).
Creamier VersionCreamier Version
For a slightly richer curry, you can add 2-3 cashews while grinding the masala paste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Black chickpeas are an excellent source of protein, which is essential for muscle repair, growth, and overall body function, making this dish great for vegetarians and vegans.
High in Dietary Fiber
The combination of chickpeas and ivy gourd provides a significant amount of dietary fiber. This supports digestive health, helps regulate blood sugar levels, and promotes a feeling of fullness.
Packed with Antioxidants
Spices like turmeric, coriander, and cumin, along with fresh coconut, are rich in antioxidants that help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
Yes, Kadle Manoli is a very healthy dish. It is rich in plant-based protein and fiber from black chickpeas, which aids digestion and promotes satiety. Ivy gourd provides essential vitamins and minerals. Using coconut oil in moderation offers healthy medium-chain fatty acids.