Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: | How to make Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:

By Shri Kripa  |  26th Apr 2017  |  
5 from 1 review Rate It!
  • Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:, How to make Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:
Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:by Shri Kripa
  • Prep Time

    8

    Hours
  • Cook Time

    20

    mins
  • Serves

    6

    People

12

1





About Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: Recipe

This is one of our family favorite 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.

Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: is a popular aromatic and delicious dish. You can try making this amazing Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: in your kitchen. This recipe requires 480 minutes for preparation and 20 minutes to cook. The Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: by Shri Kripa has detailed steps with pictures so you can easily learn how to cook Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: at home without any difficulty. Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: is enjoyed by everyone and can be served on special occasions. The flavours of the Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: would satiate your taste buds. You must try making Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: this weekend. Share your Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Shri Kripa for inputs. In case you have any queries for Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: you can comment on the recipe page to connect with the Shri Kripa. You can also rate the Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: and give feedback.

Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:

Ingredients to make Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:

  • Ivy gourd – ¼ to ½ kilograms
  • Black chick pea – 1 cup
  • salt for taste
  • jaggery – 1 tsp
  • For masala:
  • Fresh grated coconut- 1 cup
  • tamarind- ½ teaspoon
  • coriander seeds – 1 teaspoon
  • garlic – 4 cloves
  • Dry red chillies- 3 to 4
  • cumin – ½ teaspoon
  • For seasoning:
  • coconut oil – 1 to 2 table spoon
  • mustard- 1 teaspoon
  • cumin - 1/2 teaspoon
  • garlic – 3 to 4 cloves
  • curry leaves – 1 spring
  • shallots – 5 or onion – ½ no

How to make Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry:

  1. -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.
  2. -Wash ivy gourd, cut this lengthwise into 4 pieces. Cook this by putting very little water and salt and keep aside.
  3. When pressure releases from the cooker, open the lid, drain the water and keep chick pea aside.
  4. Next is the masala preparation-
  5. -Roast red chillies and cumin.
  6. -Here we are not roasting coriander. This is used without roasting.
  7. -Take one mixer jar, put coriander, garlic, coconut, turmeric, tamarind roasted red chillies and cumin. Grind this into a coarse paste with very little water.
  8. Now we can proceed to make curry-
  9. -Take one kadai, put coconut oil, when it is hot add mustard seed, cumin, sliced shallots and crushed garlic. Fry this for a while and add curry leaves.
  10. -Now add ground masala and fry for a while. If it is too thick add ¼ cup of water and boil until it is cooked and changes its colour.
  11. -Now add cooked chick pea and ivy gourd mix well, check for the salt and adjust.
  12. -Cook this until it becomes like a mass and veggies are coated well with the masala.
  13. -Serve this as a side dish with hot rice.

My Tip:

NOTE: -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.

Reviews for Manoli Kadle Ajadina / Thondekai Kadle palya / Ivy gourd and chick pea Dry curry: (1)

Suman Yadava year ago

looks so yummy
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