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A fragrant and spicy dry curry from Mangalore made with tender black chickpeas and a freshly ground coconut masala. This rustic dish is a perfect side for neer dosa or rice.
For 4 servings
Prepare and Cook Chickpeas
Prepare the Sukka Masala
A fragrant and spicy dry curry from Mangalore made with tender black chickpeas and a freshly ground coconut masala. This rustic dish is a perfect side for neer dosa or rice.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 364.49 calories per serving with 10.77g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Prepare the Tadka and Base
Combine and Simmer
Garnish and Serve
Add cubed paneer or sautéed mushrooms along with the chickpeas for an extra layer of texture and protein.
This recipe also works well with white chickpeas (kabuli chana) or even red kidney beans (rajma). Adjust cooking times accordingly.
Increase or decrease the number of dried red chilies to suit your preference. Using Kashmiri chilies will impart a vibrant color with less heat.
While coconut is central to this dish, you can make a variation by replacing the grated coconut with an equal amount of roasted gram flour (besan) for a different but still delicious dry curry.
Black chickpeas are an excellent source of protein, which is essential for muscle repair, building tissues, and overall body function, making this a great dish for vegetarians and vegans.
The high fiber content from chickpeas aids in digestion, prevents constipation, promotes a feeling of fullness, and helps in maintaining stable blood sugar levels.
Coconut provides medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently than other fats. It can be a quick source of energy for the body and brain.
The blend of spices like turmeric, coriander, and peppercorns is rich in antioxidants that help protect the body against damage from free radicals and reduce inflammation.
One serving of Kadle Sukka (approximately 1 cup or 260g) contains around 350-400 calories, primarily from the chickpeas and coconut.
Yes, Kadle Sukka is a nutritious dish. It's rich in plant-based protein, dietary fiber from chickpeas, and healthy fats from coconut. The spices also offer various health benefits.
Yes, you can use canned chickpeas for a quicker version. Be sure to drain and rinse them thoroughly to remove excess sodium. You will need to use plain water instead of reserved chickpea water in Step 4.
Kadle Sukka is traditionally served with Mangalorean specialties like Neer Dosa or Pundi (rice dumplings). It also pairs wonderfully with chapatis, parathas, or as a side dish with steamed rice and sambar or dal.
Store any leftover Kadle Sukka in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Reheat in a pan or microwave before serving.
This usually happens if the roasted coconut and spice mixture is not cooled completely before grinding. The residual heat can cause the coconut to release its oils, turning the powder into a paste. Always ensure the mixture is at room temperature before grinding.
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