Kadale Manoli

Kadale Manoli

Kadle Manoli is a traditional manglorean dish served at special occasions. Kadale means black chana in tulu language while Manoli means ivy gourd. Kadale manoli is Chana and ivy gourd cooked in local spices.

Ingredients

  • 3 cups Ivy gourd, chopped
  • 1 teaspoon coriander seed powder
  • 1 tablespoon fresh coconut, shredded
  • 1 teaspoon jaggery, grated
  • 1 teaspoon split urad dal
  • 1 pinch asafoetida / hing
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Oil
  • 2 tablespoons cashewnuts
  • 1 1/2 cups kala chana / black chickpeas, boiled
  • 1 teaspoon red chilli powder

Instructions

  1. Steam cut tondli / tindora till soft.
  2. Heat oil. Roast cashew nuts till brown. Remove and keep aside.
  3. Crackle mustard seeds, hing and urad dal, till dal is brown.
  4. Add manoli / tondli and Chanda /kadale. Stir fry.
  5. Adjust taste with salt and spices.
  6. Add coconut, crushed cashew nuts and grated jaggery.
  7. Garnish and serve kadale manoli along with hot rice.

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