Kovakkai Kadala Curry or Kadle Manoli as known in Mangalore is another curry that I tried from the Mangalorian cuisine. As soon as I saw it here, I was very tempted with the coconut masala that was added to the curry and since everything was in hand, I tried out the recipe immediately and I was not disappointed. The curry tasted very delicious, we had it with rotis, but you can serve it as a side dish with rice and dal, very easy curry, just need to plan a little ahead as the chickpeas need to be soaked overnight or for about 8 to 10 hours, do try this curry when you cook kovakkai/ dondakaya/ tindora/ ivy gourd the next time..
Need To Have
- Black Chana/Chickpeas - 3/4 cup
- Sliced Kovakkai/Tindora - 21/2 cups
- Mustard Seeds - 1/2 teaspoon
- Urad Dal/Husked Black Gram - 1 teaspoon
- Garlic - 3 cloves, chopped
- Tomato - 1 medium, chopped
- Curry Leaves - 10
- Salt to taste
- Dried Red Chillies - 3
- Coriander Seeds - 1 tablespoon
- Cumin Seeds - 1/2 teaspoon
- Garlic - 3 cloves
- Grated Coconut - 1/2 cup
- Turmeric Powder - 1/2 teaspoon
Wash and soak the black chana overnight, then pressure cook it. Slice the kovakkai/tindora/ivy gourd and cook it with a little salt and water till tender.
Dry roast the red chillies, coriander and cumin seeds, then grind it with all other ingredients given under 'to grind' into a smooth paste.
Heat some oil, add the urad dal and mustard seeds, when it starts spluttering, add the garlic and curry leaves and saute till the garlic turns golden. Then add the ground paste and saute it till the raw smell disappears, if the paste sticks to the pan, add a little water and keep sauteing.
Then add the cooked kovakkai and chana/chickpeas and mix for a couple of minutes. Then add the tomato, mix and saute till the tomatoes wilt, remove and serve.
The original recipe didn't have tomatoes, since I was making this as a side dish for rotis, I added it.