Tendli Sukka
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
4 steps. 25 minutes total.
- 1
Step 1
- a.Roast the Spices
- b.In a small, heavy-bottomed pan, dry roast the coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, and dried red chilies on low heat.
- c.Stir continuously for 2-3 minutes until they release a rich aroma and turn slightly darker. Be careful not to burn them.
- d.Remove the spices from the pan and let them cool down completely.
- 2
Step 2
- a.Prepare the Sukka Masala
- b.Transfer the cooled roasted spices to a grinder or mixie jar.
- c.Add the fresh grated coconut and the small piece of tamarind.
- d.Grind the mixture to a coarse powder without adding any water. The moisture from the coconut is sufficient. Set this sukka masala aside.
- 3
Step 3
- a.Sauté and Cook the Ivy Gourd
- b.Heat coconut oil in a kadai or a wide pan over medium heat.
- c.Add the mustard seeds and allow them to splutter.
- d.Add the urad dal and sauté until it turns a light golden brown.
- e.Add the curry leaves and finely chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.
- f.Add the sliced ivy gourd (tendli), turmeric powder, and salt. Mix everything well to coat the tendli.
- g.Sprinkle 1/4 cup of water, reduce the heat to low-medium, cover the pan, and cook for 12-15 minutes. Stir occasionally until the tendli is tender but still has a slight bite.
- 4
Step 4
- a.Combine and Finish
- b.Once the tendli is cooked, add the prepared sukka masala and the optional jaggery powder to the pan.
- c.Gently mix until the masala evenly coats all the tendli pieces.
- d.Continue to cook uncovered on low heat for another 4-5 minutes, stirring frequently. This step removes any raw taste from the coconut and makes the dish dry and aromatic.
- e.Once the mixture is completely dry and fragrant, turn off the heat. Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, ensure the ivy gourd is tender-crisp, not mushy. Avoid overcooking.
- 2Using fresh, grated coconut is crucial for the authentic taste and texture of Mangalorean sukka. Frozen grated coconut can be used after thawing.
- 3Do not add water while grinding the masala. A dry, coarse grind is characteristic of this dish.
- 4Uniformly slicing the ivy gourd ensures it cooks evenly.
- 5Byadgi red chilies are recommended as they provide a vibrant color without excessive heat.
Adapt it for your goals.
Protein-Rich
Add a handful of roasted cashews or 1/2 cup of boiled chickpeas along with the ivy gourd for extra protein and texture.
Different VegetableDifferent Vegetable
This sukka masala base works well with other vegetables like potatoes, green beans, raw bananas (plantains), or mushrooms.
Spicier VersionSpicier Version
For extra heat, add 1-2 slit green chilies along with the onions during the tempering stage.
With GarlicWith Garlic
Add 2-3 cloves of crushed garlic along with the onions for a different flavor profile.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Provides Healthy Fats
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.
Anti-inflammatory Properties
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.
Frequently asked questions
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.