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A delicious Mangalorean-style dry curry featuring tender ivy gourd and freshly grated coconut, all tossed in a fragrant blend of roasted spices. This simple side dish pairs perfectly with rice and dal.
For 4 servings
Roast the Spices
Prepare the Sukka Masala
Sauté and Cook the Ivy Gourd
A delicious Mangalorean-style dry curry featuring tender ivy gourd and freshly grated coconut, all tossed in a fragrant blend of roasted spices. This simple side dish pairs perfectly with rice and dal.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 195.85 calories per serving with 3.4g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Combine and Finish
Add a handful of roasted cashews or 1/2 cup of boiled chickpeas along with the ivy gourd for extra protein and texture.
This sukka masala base works well with other vegetables like potatoes, green beans, raw bananas (plantains), or mushrooms.
For extra heat, add 1-2 slit green chilies along with the onions during the tempering stage.
Add 2-3 cloves of crushed garlic along with the onions for a different flavor profile.
Ivy gourd and coconut are excellent sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide energy and support brain health.
Spices like turmeric, black pepper, and coriander seeds used in the masala have known anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
Yes, Tendli Sukka is a healthy dish. Ivy gourd is rich in fiber and nutrients like beta-carotene. The use of coconut provides healthy fats, and the spices offer various digestive and anti-inflammatory benefits. It is also naturally gluten-free and plant-based.
One serving of Tendli Sukka (approximately 1 cup or 150g) contains around 215-230 calories. The majority of the calories come from the fresh coconut and coconut oil.
Yes, you can use frozen grated coconut. Make sure to thaw it completely and bring it to room temperature before grinding it with the spices to achieve the correct texture.
This usually happens if water is added during grinding or if the coconut used has very high moisture content. The key to a perfect sukka is to grind the masala without any water to get a coarse, semi-dry texture.
Leftover Tendli Sukka can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
Tendli Sukka is a versatile side dish. It pairs excellently with a simple dal and steamed rice. It also goes well with chapatis, rotis, or as a side with rasam and rice.
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