Kadle Manoli Sukka

Kadle Manoli Sukka

(Black Channa And Tendli Sukka)

Sukkas are of many kinds veg, non veg, just with grams or a combo of both. its completely about your personal taste and some are just age old recipes. As Mangloreans I think sukka is something that you would see at any festival or occasion, either a chicken or mutton sukka and if nothing else your age old kadle manoli. Sukka is also made with Dry fish with your kadle baliyar (dry shark) sukka. So you get the idea sukka in itself has many varieties. 

My Mum says that on fridays you should definately make kadle manoli because Devi (Durga ma) loves kadle manoli. Unfortunately I cant eat the same dish every week like a time table, so i make it every time I do want to eat it. But on most festival it definately does make the menu :). 

The manoli looks like a small/tiny cucumber when i was a kid i actually beleived they were baby cucumbers, now for the manoli/tendli/ivy gourd you want it to be tender and not ripe. It takes a little practice to learn to pick good manoli. however no matter how good you do become the manoli does fool you and your left with a few red/orange manoli. But we dont use these so if you find these just discard them. A picture just for your reference.

Ingredients

200 grams black channa 

200-250 grams tendli (ivy gourd)

small lemon size tamarind ball

1 1/2 teaspoon turmeric powder

salt to taste

To roast (a)                                                                                                 To Roast (b)

4-5 dry red chilli                                                                                  grated coconut around 3/4-1 cup

4-5 bedige/kashmiri chilli                                                                   1 teaspoon turmeric powder

corriander seeds 4-5 tablespoon                                                           2 garlic cloves

mustard seeds 2 teaspoon

jeera seeds 2 teaspoons

peppercorn 4

lavang/cloves 4-5

curry leaves 6-7 or 1 sprig

garlic cloves 3

For seasoning

refined or coconut oil around 4 tablespoon

mustard seeds 1 teaspoon

3-4 garlic cloves crushed with skin

curry leaves about10-15

Method

soak the black channa overnight or for 5-6 hours.

wash and drain the tendli slice the ends off and then cut lengthwise into quarters.

In a big enough vessel with enough water and some salt put the black channa for cooking when its soft to touch then add the cut tendli and cook only till tendli is 50% done.

While the channa is getting cooked take all your ingredients from the roasting list (a) dry roast all the ingredients together except the chillies (do them seperately) and place into the medium mixy jar add in the turmeric powder and tamarind and water as required and grind to a fine paste.

Once the channa is cooked and your masala is ready pour it into the channa and tendli and let it cook until tendli is done and masala also cooks.

Now roast the (b) list ingredients until the coconuts just a little dehydrated but not crunchy or brown.

After roasting place the coconut mix into the medium size mixy with 2 tablespoon water and pulse for just 3-4 seconds.

Once all the water dries up in the channa add in the roasted ground coconut and mix well, add salt if necessary and cook for another 5 minutes and prepare for seasoning.

In a small pan heat oil and put the mustard seeds and let them pop, Once its quiet add the crushed garlic and then the curry leaves and let it fry for 4-5 seconds. Then pour the hot seasoning over the sukka and mix well.

Serve as a bhajji with rice and dal or tomato saar or even rasam.