As the festival of lights approaches, kitchens across Karnataka come alive with the aromatic symphony of traditional recipes passed down through generations. Among these culinary treasures, Kadle Manoli stands out as a festival favourite that combines humble ingredients into an extraordinary dish.
What Makes Kadle Manoli Special?
This traditional Karnataka curry brings together the tender crunch of ivy gourd (manoli) with the hearty texture of black chickpeas (kadle) in a rich coconut-based masala that will transport your taste buds to the heart of South India. Perfect for Deepavali celebrations or any special occasion, this dish represents the essence of Karnataka's culinary heritage.
Ingredients You'll Need
For the Main Components:
- Fresh ivy gourd (tindora/manoli) - 250g
- Black chickpeas (kadle) - 1 cup, soaked overnight
- Fresh coconut - 1 cup, grated
- Roasted red chillies - 4-5
- Tamarind - small lemon-sized ball
- Jaggery - 1 tablespoon
For Tempering:
- Mustard seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Curry leaves - 1 sprig
- Asafoetida (hing) - ¼ teaspoon
- Turmeric powder - ½ teaspoon
Step-by-Step Cooking Instructions
Step 1: Prepare the Base
Begin by pressure cooking the soaked black chickpeas until tender but not mushy. Meanwhile, wash the ivy gourds thoroughly and make slits along their length, keeping them whole to preserve their shape and texture during cooking.
Step 2: Create the Flavourful Masala
Grind fresh coconut, roasted red chillies, tamarind, and jaggery into a smooth paste using minimal water. This coconut masala forms the heart of the dish, providing the perfect balance of heat, sweetness, and tanginess.
Step 3: The Cooking Process
- Heat oil in a kadai and prepare the tempering with mustard seeds, cumin seeds, curry leaves, and asafoetida.
- Add the slit ivy gourds and sauté until they begin to soften.
- Introduce the cooked black chickpeas along with the cooking water.
- Stir in the coconut masala paste and simmer for 10-15 minutes.
- Adjust consistency with water and season with salt to taste.
Why This Dish Shines During Deepavali
Kadle Manoli isn't just another curry - it's a celebration on a plate. The combination of protein-rich black chickpeas and fibre-packed ivy gourd makes it both nutritious and satisfying. The coconut masala, with its complex flavour profile, represents the festive spirit of Deepavali, where simple ingredients transform into something magical.
Tips for Perfect Kadle Manoli Every Time
- Soaking is crucial: Ensure black chickpeas are soaked for at least 8 hours for even cooking
- Don't overcook: Ivy gourd should retain some crunch for the perfect texture contrast
- Balance flavours: Adjust jaggery and tamarind to achieve your preferred sweet-sour balance
- Fresh coconut: Use freshly grated coconut for the most authentic flavour
This Deepavali, bring the authentic taste of Karnataka to your dining table with this traditional Kadle Manoli recipe. Whether you're continuing family traditions or starting new ones, this dish promises to become a festival favourite that your loved ones will request year after year.
