Kadle Manoli Sukke

Name: Kadle Manoli Sukke
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup black chickpeas (dried, soaked overnight); 250 g ivy gourd (washed, ends trimmed, sliced lengthwise); 0.75 cup coconut (freshly grated); 4 pcs dried red chili (preferably Byadgi or Kashmiri); 2 tbsp coriander seeds; 0.5 tsp cumin seeds; 0.25 tsp fenugreek seeds; 1 tsp tamarind (tightly packed seedless tamarind); 1 tsp jaggery (grated); 0.5 tsp salt; 1 pinch turmeric powder; 2 tsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch asafoetida

RATING

4.3/5(28)

TASTE SCORE

8/10

A classic dry curry from the coastal Karnataka region featuring nutty black chickpeas and crisp ivy gourd tossed with a freshly roasted spice paste. Earthy coconut, tangy tamarind, and aromatic whole spices come together beautifully, making it a perfect side dish to enjoy with dal and rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

261 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak and cook the black chickpeas.
Drain the soaked black chickpeas and add them to a pressure cooker with 2 cups of fresh water. Cook on medium-high heat until the first whistle, then lower the heat and cook for another 15-18 minutes until soft but not mushy. Let the pressure release naturally, drain, and set aside.
TIPRetain the chickpea water (aquafaba) for curries or kneading dough if desired, but drain well for this dry preparation.
roast
Roast and grind the masala paste.
1.Heat a small pan over medium-low heat. Dry roast grated coconut, dried red chilies, coriander seeds, and cumin seeds for 4-5 minutes, stirring constantly.
2.Add fenugreek seeds and roast for another 1 minute until the coconut turns deep golden brown and the spices smell fragrant.
3.Immediately remove from heat; do not let the coconut burn. Let the mixture cool down completely.
4.Transfer the cooled mixture to a mixer jar along with tamarind, jaggery, turmeric powder, and 3 tablespoons of water.
5.Grind to a coarse, thick paste. Do not make it too smooth. Set aside.
TIPStir non-stop once the coconut begins to change color. It can burn in seconds and turn bitter.
temper
Make the tempering and cook the ivy gourd.
1.Heat coconut oil in a heavy-bottomed pan over medium heat.
2.Add mustard seeds and let them splutter completely (30 seconds).
3.Add urad dal and sauté until it turns golden brown (20 seconds).
4.Add curry leaves and asafoetida. Sauté for 10 seconds until fragrant.
5.Add the sliced ivy gourd and stir well. Sauté uncovered for 5-7 minutes, stirring occasionally, until the ivy gourd softens and the skin looks slightly wrinkled.
TIPCut the ivy gourd uniformly into quarters or eighths so each piece cooks evenly. A wide pan helps them sear rather than steam.
mix
Combine everything and finish the sukke.
Add the cooked black chickpeas and the ground masala paste to the pan with the ivy gourd. Mix gently to coat everything evenly. Cook on low heat for 5-7 minutes, stirring occasionally, until the moisture evaporates completely and the dish looks dry and glazed. Taste and adjust salt if needed.
TIPResist adding extra water. The dish must be dry (sukke), with the masala clinging to the chickpeas and ivy gourd.
rest
Rest and serve hot.
Remove from heat and let the dish sit covered for 5 minutes so the flavors meld. Serve warm as a side dish with steamed rice and dal.

PRO TIPS

What to keep in mind.

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

1
Soak the black chickpeas overnight for at least 8 hours to ensure even cooking and a creamy texture.
2
Dry roast the coconut and spices on low heat, stirring constantly, to prevent burning which makes the masala bitter.
3
Do not grind the masala to a fine paste; a coarse texture retains the rustic coastal Karnataka character of the dish.
4
Cook the ivy gourd uncovered on medium heat until the skin wrinkles — this evaporates moisture and intensifies flavor.
5
Resist adding extra water when mixing the masala; the final dish must be dry and glazed for an authentic sukke.
6
Let the dish rest covered for 5 minutes after cooking — this allows the masala to cling better to the chickpeas and ivy gourd.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce coconut oil to 1 tsp for tempering and skip the final oil drizzle; the roasted masala and natural moisture of the ivy gourd keep the dish flavorful and moist.

high protein

High-protein

Add 1/2 cup of cooked paneer cubes or roasted peanuts along with the chickpeas for a protein boost that still complements the coastal Karnataka flavors.

vegan gluten free authentic