MY KITCHEN: KADALE MANOLI

KADALE MANOLI

7:20 PM

Priyanka Prabhu

Its one of the famous curry prepared in the South Karnataka. My favorite curry but sadly my mom prepares it very rarely. It’s not one of the specialties that we prepare at home; that’s the reason why mom prepares it rarely. Only I love this recipe at my home.

Generally it’s preferred to be done with lesser amount of gravy i.e. dry. At my home we prefer to do it with little more gravy rather than doing it fully dry.

Mom told today she will teach me how to prepare it, I noticed that it takes around 30 minutes to prepare it. It’s a mix of almost all flavors that I love to taste and it smells so good. I loved it a lot.

INGREDIENTS REQUIRED: (for 4 members)

½ Cup of Channa or Bengal gram (Kadale in Kannada)

1 Big Cup of chopped Ivy gourd (Thondekayi in Kannada or Thend-le in Konkani or Manoli in Tulu)

1 Glass of Water

1 Cup of Grated Coconut

8-9 Red Dried Long Chilies

Pinch of Tamarind (Tiny ball size)

1 tsp of Coriander Seeds

½ tsp of Cumin Seeds

½ piece of Onion (Slice it into small pieces)

4-5 Garlic pieces (Asalugalu in Kannada)

1 big tsp of crystal salt

1 tsp of Mustard Seeds

3 tsp of Coconut Oil

10 Curry Leaves

METHOD TO PREPARE:

1) Soak Channa or Bengal gram in hot clean water for about 1 hour. (After first step it will take approx about 30 minutes to prepare it.)

2) Cook Soaked Channa and Ivy gourd along with a glass of water in a Pressure Cooker for about 10 minutes.

3) Simultaneously when it’s getting cooked we shall prepare Gravy for the curry. In a mixer add Grated coconut, 8-9 red dried chilies, tamarind, coriander seeds, cumin seeds, sliced onion pieces and 4-5 garlic pieces (Asalugalu in Kannada) grind them well add a little water if you want a little gravy or else it will be dry, you can do it as you prefer to have it(dry or with gravy).

4) After the gravy is ground take it in a utensil and mix the cooked Channa and Ivy gourd to the gravy.

5) Keep it over low flame ,now add salt to it and let it cook for about 10 -15 minutes .

6) Once its got cooked we will now season it with Coconut oil, Mustard seeds and Curry leaves.

7) Take it in a serving bowl and its ready to be tasted. It will smell very good once its cooked properly.

You can taste this curry with chapattis, rotis or with rice.

Hope you all try the recipe…..Let me know if any additions or changes I can make so that I can improve in this recipe because we prepare it rarely. I would be glad to make changes to this recipe and try it out.

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Thank you…….