I am always fascinated with the Konkani, Mangalore and Goan cuisines. A couple of years ago, while browsing through youtube recipes, I stumbled upon this recipe and tried it right away. We loved it a lot, and we had it as a side for rasam rice. Vaandu loves kootu, and I usually mix kootu with rice and ghee for him. Even though it’s a dry curry, I tried the same, and he liked it. Sometimes, he patiently removes all the tindora pieces though but finishes off the rice.
Until last year I never packed this for lunch box. One beautiful day, when I had to pack lunch only for him, I had some leftover kadale manoli curry and prepared this rice for his lunch. It was a huge hit. (If not I wouldn’t be here posting this kadale manoli rice recipe. :-) ) Nothing can beat the aroma and taste of fresh ground spices, and that’s what makes this curry/rice distinct as well as delicious. The ingredients and process might sound lengthy, but believe me, it is not difficult at all. But it needs some planning. Once you have chopped tindora and cooked chickpeas, you can quickly whip this curry.
So without any further ado, here is the delicious Mangalorean Kadale Manoli Rice recipe.
Kadale Manoli Rice | Ivygourd and Black Chickpea Rice Recipe
A Mangalorean delicacy prepared with ivy gourd and black chickpeas with fresh ground coconut masala.
Ingredients:
Onion – 1 (¾ for grinding and ¼ for sauteeing) Garlic clove – 1 Black chickpeas – ½ cup Salt – 1 .5 tsp Turmeric Powder – ½ tsp Oil – 1 tbsp Curry leaves – 5 Tindora – 3 cups chopped Mustard Seeds – 1 tsp Water – 1.5 cups + 3 to 4 tbsps (for grinding) + ¼ cup Hing – ¼ tsp Rice – 1.5 cups Water for rice – 3 cups
To Grind:
Onion – ¾ Curry leaves – 5 to 6 Grated coconut – ⅓ cup Cumin seeds – 1 tsp Mustard seeds – ¼ tsp Coriander seeds – 2 tsps Red Chilies – 4 Ginger – ½ inch piece
Prep – Work:
Wash the black chickpeas and soak it for at least 6 hours. Pressure cook it by adding 1.5 cups of water for three whistles. Let the pressure release and drain the water and set the chickpeas aside.
Clean and trim the edges of ivy gourd and chop them vertically. I used about 3 cups of chopped ivy gourd for this recipe. If using fresh coconut, then grate about ⅓ cup of coconut and set aside. If using frozen coconut, then thaw the required amount and set aside. Chop the onion and garlic. Cook the rice in your preferred way by adding three cups of water. Allow it cool.
Steps:
Take all the ingredients given under “to grind” except coconut and grind it into a coarse paste by adding 2 tbsps of water.
Now add the coconut and grind it into a smooth paste. If required, add two more tbsps of water.
Heat a pan and add oil. When the oil is hot, add the mustard seeds and curry leaves. As it splutters, add the chopped garlic and onion and cook until onion turns translucent.
Then add the ground masala, salt, and turmeric. I used the ¼ cup of water to rinse the mixer jar and added that water as well.
Now cook until the moisture is absorbed and the raw smell weans. At this stage add the ivy gourd and mix it thoroughly.
Cover and cook for 5 minutes and then remove the lid and cook for three more minutes until the ivy gourd is soft and tender.
Add the cooked chickpeas at this stage and cook until the water is all evaporated. Turn off the heat and add the rice and mix well.
Finally, add some cilantro and serve with chips or any raita. I served it with the tomato-coconut raita.
Notes:
Kadale Manoli is a side dish. So you can serve it as a side for dal, rasam, and sambar. But I mixed it with rice for lunch box. It is not mandatory. Adjust the salt and spices as per your preference. The original recipe calls for more garlic, but I just went with one. The masala is very versatile and you can prepare similar curry with other vegetables as well.
📖 Recipe
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