Kadle Manoli Sukka
A coastal Karnataka-style dry curry where tender field beans and ivy gourd are cooked with a lightly spiced coconut masala. It is earthy, mildly spicy, and perfect with rice or chapati as part of a simple home meal.
For 4 servings
- prep · ~480 min
Soak the field beans.
Wash the field beans well and soak them in enough water overnight. Drain before cooking.
- pressure cook · ~20 min
Cook the field beans until tender.
Add the soaked field beans and 2 cups water to a pressure cooker. Cook until soft but still holding shape, then drain any excess water if needed and keep aside.
TIPDo not overcook the beans or they will break when mixed with the ivy gourd. - mix · ~3 min
Grind the coconut masala.
1.Add grated coconut, garlic, tamarind paste, red chili powder, and turmeric powder to a small grinder jar.2.Pour in 0.25 cup water.3.Grind to a coarse paste and keep it slightly textured. - temper · ~7 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and green chili and cook for a few seconds.4.Add onion and cook until lightly golden. - saute · ~12 min
Cook the ivy gourd.
1.Add tomato and cook until soft.2.Add sliced ivy gourd and mix well.3.Add salt and cook, stirring now and then, until the ivy gourd is almost tender.TIPCook uncovered for most of this step so the vegetable stays dry and does not turn mushy. - saute · ~3 min
Add the beans and coconut masala.
Add the cooked field beans and the ground coconut masala to the pan. Mix gently so the beans stay whole and the masala coats everything evenly.
- simmer · ~6 min
Cook until the sukka turns semi-dry.
Cook on low heat for a few minutes until the raw smell fades and the masala clings to the beans and ivy gourd. Keep it semi-dry, not wet.
- serve
Serve Kadle Manoli Sukka hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak the field beans fully overnight; under-soaked beans cook unevenly and can stay chalky in the center.
- 2Pressure-cook the beans only until tender enough to press easily but still intact, since they are mixed again later.
- 3Keep the coconut masala coarse, not smooth, so the sukka gets its signature crumbly coating instead of a paste-like finish.
- 4Slice the ivy gourd lengthwise and fairly evenly so it softens at the same rate without turning soggy.
- 5Cook the ivy gourd mostly uncovered to let moisture evaporate; this helps the final dish stay truly semi-dry.
- 6Add the cooked beans only after the ivy gourd is nearly done, or the beans may break as you keep stirring.
- 7If making ahead, reheat on low heat in a wide pan rather than microwaving, so the masala dries back to the right texture.
Adapt it for your goals.
Jain
Skip onion and garlic, and increase coconut with a little extra green chili for a clean, satvik-style version.
no tomatoNo-tomato
Omit the tomato and use a touch more tamarind for tang; the dish stays drier and more traditional in texture.
spicierSpicier
Add 1-2 extra green chilies or a bit more red chili powder if you want a hotter coastal-style finish.
mixed vegMixed-veg
Add cubed raw banana or a few pieces of potato with the ivy gourd to make the sukka more substantial.
Why this is on our healthy list.
Bean-Based Fiber
Field beans add plant-based fiber and make the dish more filling and sustaining as part of a simple meal.
Vegetable-Rich Side
Ivy gourd, onion, tomato, and curry leaves bring variety and useful phytonutrients to the plate.
Plant Protein Support
Field beans contribute plant protein, while coconut adds richness that helps make a modest meal satisfying.
Frequently asked questions
Yes. Fresh field beans need no overnight soak and usually cook faster, so pressure-cook only until just tender.
