November 8, 2014

Manoli Kadle (Mangalorean Ivy Gourd)

How to make Manoli Kadle (Mangalorean Kovakkai/Tendli)

          Having lived in Bangalore for so many years, has a strong influence on me. Don't  get any ideas, now - I've never been 'under the influence'; but I'm fondly drawn towards Kannada cuisine. Here is one such recipe, for you to enjoy. The combination of the Ivy gourd & Chickpeas, might be new to many of us but, It is a lip-smacking dry curry, to enjoy with your rice platter. Sending this recipe to SriValli's CCChallenge #14 Nov-week 2. This recipe is from Mallika Badrinath's - Classic Lunch Recipes.

Mangalorian Kovakkai


Kovakkai/Tendli/Ivy Gourd - 200 gms (Tips discarded & sliced into 4)
Chick Peas/Garbanzo beans/Channa/Konda kadalai - 1/2 Cup Cooked or Canned 
1/2 an Onion - Chopped
Salt to taste
Oil - 2 Tbsp

Grind Together I:

Dry Red chillies - 1 to 2
Coriander seeds/Dhania - 2 Tbsp

Dry roast the above ingredients & grind with a tiny piece of Tamarind (Optional) to a smooth paste.

Grind Together II:

2 flakes of Garlic
1 Tsp Cumin seeds/Jeera
2 Tbsp Grated fresh Coconut

Grind the above ingredients without adding any water.

Stove Top Method:

  • Steam cook Onion & sliced Kovakkai, until they are just cooked. 
  • Heat the oil & fry the cooked Kovakkai along with ground paste I & Salt for a few minutes. 
  • Fry until dry, then add Channa, ground paste II & stir fry for couple of minutes. 
  • Check seasoning & serve as a dry curry with a meal platter. 
Manoli Kadli


  • You can add turmeric if you like some color in it, 
  • This can also be made with black Chickpeas.

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