Tuesday, 20 January 2015

Manoli Kadle - Tindora and Chickpeas Cooked in a Coconut Gravy

Manoli is basically Kovakka or Tindora. Kadle represents the chickpeas. This is a recipe from the Indian town of Mangalore. Mangalore has its unique recipes and flavours. It very closely resembles the Kerala Cuisine due to it border. I have tried a few recipes lately and have loved all of them.

Adapted from here


Kovakka/Tindora about 500gms
Channa (chick peas) dry 3/4 cup
Onion 2
Turmeric 1/2 tsp
Hing a little
Mustard 1/2 tsp
Curry leaves few

Grind to a Paste

Coconut 1 cup
Ginger 1 inch piece
Garlic 3 pods
Cumin 1 tsp
Tamarind 1 tsp

Oil and Salt to taste

Method of Preparation

1. Soak the chickpeas overnight and pressure cook it till it is cooked well and retains shape. Drain and reserve water. You can used canned ones as well. You will need about 2-3 cups of chickpeas.

2. Heat a little oil in a pan. Add mustard seeds. When it sputters, add curry leaves.

3. When  it sizzles, add chopped onions. Saute till it starts to brown.

4. Slice the Kovakka into 4 pieces vertically. Add it to the pan.

5. Saute till it is cooked. You cad add a little water and cook it covered.

6. Make a paste of coconut, ginger, garlic, cumin and tamarind paste adding a little water.

7. Add that to the cooked kovakka. Saute for a couple more minutes.

8. Finally add the cooked chickpeas and salt. Add reserved water as needed. Do not add too much.

9. Bring to boil and simmer till the gravy thickens.

Serve with rice or roti