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