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A traditional Mangalorean dry curry featuring tender ivy gourd and hearty black chickpeas tossed in a fragrant, freshly roasted coconut and spice masala. A perfect side dish that brings coastal Karnataka flavors to your table.
For 4 servings
Prepare the Chickpeas
Roast and Grind the Masala
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A traditional Mangalorean dry curry featuring tender ivy gourd and hearty black chickpeas tossed in a fragrant, freshly roasted coconut and spice masala. A perfect side dish that brings coastal Karnataka flavors to your table.
This south_indian recipe takes 65 minutes to prepare and yields 4 servings. At 347 calories per serving with 11.53g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
Cook the Sukke
Combine and Finish
You can replace ivy gourd with other vegetables like French beans, long beans (alsande), or even potatoes. Adjust cooking time accordingly.
Instead of black chickpeas, you can use white chickpeas (kabuli chana) or black-eyed peas (lobia).
Increase the number of Byadgi chillies or add 1-2 spicier Guntur chillies along with them during roasting for extra heat.
Black chickpeas are a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish very satisfying.
The combination of chickpeas and ivy gourd provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
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.
Yes, it is a very healthy dish. Black chickpeas are an excellent source of plant-based protein and fiber, while ivy gourd provides vitamins and minerals. The use of whole spices and coconut offers healthy fats and antioxidants.
One serving of Kadle Manoli Sukke (approximately 1 cup or 225g) contains around 310-340 calories, primarily from the chickpeas and coconut.
This recipe is naturally vegan and dairy-free as it uses coconut oil and does not contain any animal products.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat in a pan or microwave before serving.
If the masala is too watery, simply cook the sukke for a few extra minutes on low heat without a lid. This will allow the excess moisture to evaporate, resulting in the desired dry consistency.