Kadale Manoli

Kadle Manoli is a traditional manglorean dish served at special occasions. Kadale means black chana in tulu language while Manoli means ivy gourd. Kadale manoli is Chana and ivy gourd cooked in local spices.


  • 3 cups Ivy gourd, chopped
  • 1 1/2 cups kala chana / black chickpeas, boiled
  • 2 tablespoons cashewnuts
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 1 pinch asafoetida / hing
  • 1 teaspoon split urad dal
  • 1 teaspoon jaggery, grated
  • 1 tablespoon fresh coconut, shredded
  • 1 teaspoon coriander seed powder
  • 1 teaspoon red chilli powder


  1. Steam cut tondli / tindora till soft.
  2. Heat oil. Roast cashew nuts till brown. Remove and keep aside.
  3. Crackle mustard seeds, hing and urad dal, till dal is brown.
  4. Add manoli / tondli and Chanda /kadale. Stir fry.
  5. Adjust taste with salt and spices.
  6. Add coconut, crushed cashew nuts and grated jaggery.
  7. Garnish and serve kadale manoli along with hot rice.

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