I’ve had kadle manoli several times, and all the times it was at my Aunt Carol’s parties! She actually loves this dish alotttttt! So it’s a regular feature in most of her parties. I loved it the first time I had it, it has coconut and spices and is a little sweet and tangy, a dish that is bursting with all sorts of sumptuous flavors! Kadle manoli is such a humble dish, in all it’s simplicity. No fancy or rich ingredients go into this dish really, but it is downright comforting, nourishing and tasty. Mangalorean and Goan cuisine, have a lot of common dishes and ingredients, with very little variation. Apparently, there is a Goan version of this dish too, which I was unaware of until I came across a post on a Goan foodie group. I asked my mum in law about it and was amazed to know that she does, in fact, prepare it. So I hope to share that version too!
My Aunt shared this site from where she learnt to prepare it, I’ve adapted the following recipe from the same source, but have added tamarind and jaggery, because the taste that I remember of this dish also had the sweet and tangy flavors going on! You may skip these if you aren’t a fan of sweet and tangy, but it adds a little something to this dish!
STEP BY STEP INSTRUCTIONS TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI | TENDLI CHANA MANGALOREAN RECIPE
1.Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside. 2.Wash, clean and cut each tendli vertically. 3.Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside. 4.Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.
5.Add the chopped onions and fry until translucent.
6.Now add the ground masala and salt and stir fry for 2-3 minutes.
7.Next add the jaggery, tamarind pulp and tendli, mix well and cook covered on medium heat till it is soft and fully cooked.
8.Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/sambar & rice or any flatbread.
HOW TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI?
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