Kadle Manoli Sukka

Name: Kadle Manoli Sukka
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 cup field beans (dried, soaked overnight); 300 g ivy gourd (trimmed and sliced lengthwise); 0.5 cup coconut (fresh, grated); 1 pcs onion (medium, finely chopped); 1 pcs tomato (small, chopped); 2 pcs green chili (slit); 5 pcs garlic (cloves); 1 tsp tamarind paste; 0.5 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp mustard seeds; 8 pcs curry leaves; 2 tbsp oil; 0.5 tsp salt; 2 cup water (for pressure cooking the beans)

RATING

4.4/5(31)

TASTE SCORE

8/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

180 cal

SERVINGS

METHOD · 8 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the field beans fully overnight; under-soaked beans cook unevenly and can stay chalky in the center.
2
Pressure-cook the beans only until tender enough to press easily but still intact, since they are mixed again later.
3
Keep the coconut masala coarse, not smooth, so the sukka gets its signature crumbly coating instead of a paste-like finish.
4
Slice the ivy gourd lengthwise and fairly evenly so it softens at the same rate without turning soggy.
5
Cook the ivy gourd mostly uncovered to let moisture evaporate; this helps the final dish stay truly semi-dry.
6
Add the cooked beans only after the ivy gourd is nearly done, or the beans may break as you keep stirring.
7
If making ahead, reheat on low heat in a wide pan rather than microwaving, so the masala dries back to the right texture.