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Kadale Manoli Rice | Ivy Gourd and Black Chickpea Rice
A Mangalorean delicacy prepared with ivy gourd and black chickpeas with fresh ground coconut masala.
Prep Time
7
hours
hrs
Cook Time
30
minutes
mins
Soaking Time
6
hours
hrs
40
minutes
mins
Total Time
7
hours
hrs
30
minutes
mins
Course:
Main Course, rice accompaniment, Side Dish
Cuisine:
Mangalorean, South Indian
Keyword:
black chickpea rice, ivy gourd, kadale manoli rice
Servings:
5
Calories:
219
kcal
Author:
Srividhya G
Ingredients
Onion - 1 (¾ for grinding and ¼ for sauteeing)
clove
Garlic
½
cup
Black chickpeas
1 ½
tsps
Salt
½
tsp
Turmeric Powder
1
tbsp
Oil
5
Curry leaves
3
cups
Tindora
chopped
1
tsp
Mustard Seeds
1 ½
cups
Water
3 to 4 tbsps + ¼ cup
¼
tsp
Hing
1 ½
cups
Rice
3
cups
Water for rice
To Grind:
¾
Onion
5-6
Curry leaves
⅓
cup
Grated coconut
1
tsp
Cumin seeds
¼
tsp
Mustard seeds
2
tsps
Coriander seeds
4
Red Chilies
1
Ginger
½-inch piece
Instructions
Prep - Work:
Wash the black chickpeas and soak it for at least 6 hours.
Pressure cook it by adding 1.5 cups of water for three whistles.
Let the pressure release and drain the water and set the chickpeas aside.
Clean and trim the edges of ivy gourd and chop them vertically. I used about 3 cups of chopped ivy gourd for this recipe.
If using fresh coconut, then grate about ⅓ cup of coconut and set aside.
If using frozen coconut, then thaw the required amount and set aside.
Chop the onion and garlic.
Cook the rice in your preferred way by adding three cups of water. Allow it cool.
Steps:
Take all the ingredients given under "to grind" except coconut and grind it into a coarse paste by adding 2 tbsps of water.
Now add the coconut and grind it into a smooth paste. If required, add two more tbsps of water.
Heat a pan and add oil.
When the oil is hot, add the mustard seeds and curry leaves.
As it splutters, add the chopped garlic and onion and cook until onion turns translucent.
Then add the ground masala, salt, and turmeric. I used the ¼ cup of water to rinse the mixer jar and added that water as well.
Now cook until the moisture is absorbed and the raw smell weans.
At this stage add the ivy gourd and mix it thoroughly.
Cover and cook for 5 minutes and then remove the lid and cook for three more minutes until the ivy gourd is soft and tender.
Add the cooked chickpeas at this stage and cook until the water is all evaporated. Turn off the heat and add the rice and mix well.
Finally, add some cilantro and serve with chips or any raita. I served it with the tomato-coconut raita.
Notes
Kadale Manoli is a side dish. So you can serve it as a side for dal, rasam, and sambar. But I mixed it with rice for lunch box. It is not mandatory.
Adjust the salt and spices as per your preference.
The original recipe calls for more garlic, but I just went with one.
The masala is very versatile and you can prepare similar curry with other vegetables as well.
Nutrition
Calories:
219
kcal
|
Carbohydrates:
32
g
|
Protein:
6
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Sodium:
723
mg
|
Potassium:
347
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
474
IU
|
Vitamin C:
94
mg
|
Calcium:
74
mg
|
Iron:
2
mg