Kadle Manoli / Ivy gourd sukka

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice.

Ingredients
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• 1/2 Kg Ivy Gourd /Manoli (tip removed and slit)
• 1 cup Small Black Chickpea
• salt to taste
• 5 dry red chillies (roasted) 3 long red chillies and and 2 small
• 3 tsp coriander seeds (roasted)
• 1/4 tsp  cumin seeds (roasted)
• 3 garlic (with skin)
• 1 tsp turmeric powder
• 3/4 cup  fresh  grated coconut
• 2 tsp jaggery (adjust to taste)

For Seasoning

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal 
• 3 garlic (crrushed)
• 5 to 6 curry leaves
• 1 dry red chilly

Method

1. Soak Chickpeas in water overnight.Cook  Black Chickpea with little salt in pressure cooker , drain and keep aside.
2. Place Ivy gourd/ manoli in a vessel with little water and salt and cook till done and water evaporated. Keep aside.
3. Place  roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixie jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
4. Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad  dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
5. Now add the ground coconut masala and fry for a minute or two to remove raw smell.
6. Add cooked Chickpeas and Ivy gourd / Manoli and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
7. Serve with rice and Touthe Kodel

Krishna Janmastami Special - Moode/Mudde (steamed rice cakes)

We Bunts celebrate very few festivals. Apart from Diwali and Ganesh Chathurthi .........its Krishna Janmastami ........nothing big. More flowers to god, something sweet, sacrifice non veg for one day and....................Moode with padengi ghasssi (sprouted moong dal curry) is a must for breakfast.

Moode is very similar to gunda, the only difference is that the idli batter is steamed in molds made from Kedige leaves (Screw pine), before theses molds were made at home, now we purchase it in Mangalore stores. Kedige leaves gives a very special aroma and flavor to the idlis. Moode is usally prepared during festivals and weddings and the molds are available at Mangalore stores during festivals.

Ingredients
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• 3 1/2 cups rice (idli rice)
• 1 1/2 cup urad dal
• 1/2 cup puffed rice
• water
• salt to taste

Method

1. Soak rice in water overnight or for 5 hours.
2. Soak urad dal in water overnight or for 5 hours.
3. Before grinding,wash urad dal and rice till the water runs clear.
4. Grind urad dal using little water,to a smooth thick batter, transfer to a big vessel.
5. Grind rice along with puffed rice to a fine and thick batter.
6. Pour this into the same vessel as urad dal and mix the batter well till well combined.
7. Keep this batter in a warm area overnight or 7 hrs to ferment.
8. After the batter ferments mix the batter well,add salt and add little water to adjust consistency.
9. Pour the batter into the Kedgi leaf molds and steam for  45 minutes.
10. Serve with sambhar or padhengi da ghassi