Kadle Manoli Sukka

Kadle Manoli Sukka Recipe

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About Kadle Manoli Sukka Recipe:

Tindora/ Manoli & Kadle/ Kala chana cooked in Mangalorean Kundapura masala prepared by roasting whole spices and then tossed in freshly grated coconut. 

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  • 2 Hr 45 mins
  • 16 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Kadle Manoli Sukka Recipe

  • 1/4 tablespoon Coriander seeds
  • 0.06 teaspoon Fenugreek seeds
  • 1/4 teaspoon Cumin Seeds
  • 0.13 teaspoon Whole Black Peppercorns
  • 1.50 No.s Dry red chillies
  • 1 Garlic Cloves
  • 75 gram Manoli/ Tindora
  • 1/4 cup Kala chana. Kadle soaked and cooked
  • 1/4 teaspoon Oil
  • 1/4 teaspoon Mustard seeds
  • 1/4 teaspoon Split urad dal
  • 1/4 sprig Curry leaves torn roughly
  • 1 Garlic finely chopped cloves
  • 1/4 No.s Onion Finely Chopped
  • 0.06 teaspoon Turmeric
  • 0.13 cup Coconut
Nutrition
  • 13g Fat(16.95%)
  • 14g Protein(19.18%)
  • 30g Carbs(40.33%)
  • 17g Fiber(22.83%)
  • Other(0.71%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Kadle Manoli Sukka Recipe

Preparation Direction

STEP 01

Soak 1 cup kala chana/ kadle for 4 hours and pressure cook for 20 minutes. Keep aside.

Cooking Directions

STEP 01

In a hot pan add 1 tbsp coriander seeds, ¼ tsp fenugreek seeds, 1 tsp cumin seeds, ½ tsp whole black peppercorns, 4 dry red chillies, 4 cloves garlic. Stirring, roast for about 1 minute till the garlic turns golden.

STEP 02

Into a grinding jar add the kundapura taal masala and grind ro make a coarse powder. Keep aside.

STEP 03

In a pressure cooker add 300 gms tindora/ manoli cut lengthwise, salt to taste and 2 tbs water. Pressure cook for 2 whistles and then release pressure immediately by lifting the weight with a fork or holding the cooker under running water. Open the cooker and cool completely.