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5 from 8 votes

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 Time7 hrs
Cook Time30 mins
Soaking Time6 hrs 40 mins
Total Time7 hrs 30 mins
Course: Main Course, rice accompaniment, Side Dish
Cuisine: Mangalorean, South Indian
Keyword: black chickpea rice, ivy gourd, kadale manoli rice
Servings: 5
Calories: 219kcal
Author: Srividhya G


Onion - 1 (3/4 for grinding and 1/4 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:


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 1/3 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.


  • 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 1/4 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.


  • 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.


Calories: 219kcal | Carbohydrates: 32g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Sodium: 723mg | Potassium: 347mg | Fiber: 3g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 94mg | Calcium: 74mg | Iron: 2mg