This is one of our family favourite curries, which is loved by all. We make two types of curries by using ivy gourd and chickpea.
One is with onion and garlic, other one without it.
This name is derived from Tulu language, which is a local language of Mangalore. Manoli is ivy gourd or Tindora, Kadle is black chick pea and Ajadina is dry curry.
This particular masala is used in Bunt community of Mangalore and it is an integral part of their festive cooking.
How I make this-
Ivy gourd – ¼ to ½ kg
Black Chick pea – 1 cup
Jaggery – ½ tsp (optional)
Fresh grated coconut- 1 cup
Coriander seeds – 1 tsp
Cumin – ½ tsp
Urad dal – 1 tsp
Methi/ fenugreek seed – ½ tsp
Dry red chillies- 3 to 4
Coconut oil – 1 to 2 tbl sp
Mustard – 1 tsp
Curry leaves – 1 spring
-Soak black chick peas in water overnight. Next day discard soaked water and add fresh water, salt and cook this in a cooker for 3 to 4 whistles.
-Wash ivy gourd, cut this lengthwise into 4 pieces. Cook this by putting very little water and salt and jaggery. keep aside.
-When pressure releases from the cooker, open the lid, drain the water and keep chick pea aside. Don’t discard the drained water. You can make really yummy Rasam or soup out of this.
Next is the masala preparation-
-Heat little oil, fry methi seeds until it is light brown, add remaining ingredients, coriander, cumin, urad dal, red chillies, and fry nicely.
-Take one mixer jar, put roasted masala, make a powder, and add coconut into it and whip couple of times to get dry coarse powder.
Now we can proceed to make palya-
-Take one kadai, put coconut oil, when it is hot, splutter mustard seeds, add curry leaves.
-Now add ground masala and fry for a while.
-Now add cooked chickpea and ivy gourd mix well, check for the salt and adjust.
-Cook this until it becomes like a mass and veggies are coated well with the masala.
-Serve this as a side dish with hot rice.
-Usage of coconut oil will give authentic taste.
-Don’t discard drained water from cooked chick pea. It is very nutritious and you can prepare really tasty Rasam, and it is here.
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