Kadle Manoli Recipe

Kadale Manoli is a traditional Mangalorean Style Ivy Gourd & Black Chickpeas preparation. It is mostly served during occasions. Kadale or Kadle is the Tulu word for black chickpeas (kala chana in Hindi) and Manoli is Ivy gourd (tendli/tindora). This interesting dish with its combination of legume and vegetable, prepared in a coarse coconut based dry gravy is amazingly delicious!

I’ve had kadle manoli several times, and all the times it was at my Aunt Carol’s parties! She actually loves this dish alotttttt! So it’s a regular feature in most of her parties. I loved it the first time I had it, it has coconut and spices and is a little sweet and tangy, a dish that is bursting with all sorts of sumptuous flavors!

Kadle manoli is such a humble dish, in all it’s simplicity. No fancy or rich ingredients go into this dish really, but it is downright comforting, nourishing and tasty. Mangalorean and Goan cuisine, have a lot of common dishes and ingredients, with very little variation. Apparently, there is a Goan version of this dish too, which I was unaware of until I came across a post on a Goan foodie group. I asked my mum in law about it and was amazed to know that she does, in fact, prepare it. So I hope to share that version too!

My Aunt shared this site from where she learnt to prepare it, I’ve adapted the following recipe from the same source, but have added tamarind and jaggery, because the taste that I remember of this dish also had the sweet and tangy flavors going on! You may skip these if you aren’t a fan of sweet and tangy, but it adds a little something to this dish!

• STEP BY STEP INSTRUCTIONS TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI | TENDLI CHANA MANGALOREAN RECIPE
• HOW TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI?
• Kadle Manoli Recipe | Kadle Manoli Sukka

STEP BY STEP INSTRUCTIONS TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI | TENDLI CHANA MANGALOREAN RECIPE

1.Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside.

2.Wash, clean and cut each tendli vertically.

3.Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.

4.Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.

5.Add the chopped onions and fry until translucent.

6.Now add the ground masala and salt and stir fry for 2-3 minutes.

7.Next add the jaggery, tamarind pulp and tendli, mix well and cook covered on medium heat till it is soft and fully cooked.

8.Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/ sambar & rice or any flatbread.

HOW TO MAKE KADLE MANOLI SUKKA | KADALE MANOLI?

Kadle Manoli Recipe | Kadle Manoli Sukka

Ingredients1x2x3x

Measuring cup used, 1 Cup= 250 ml, 1 tsp = 5 ml

• 1/2 lb Ivy gourd/Tindora/Tendli
• 1/2 cup kala chana/black chickpeas, rinsed and soaked overnight in sufficient water
• 1/2 cup grated coconut
• 1/2 chopped onions
• 1 tsp cumin seeds
• 2 tsp roasted coriander seeds
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/2 tsp chopped ginger
• 2 cloves of chopped garlic
• 3 whole kashmiri red chill
• 1 tbsp jaggery
• 1 tsp tamarind pulp
• chopped cilantro/coriander leaves
• Salt, to taste
• Oil, as required

For tempering

• 1/4 cup finely chopped onion
• 1/2 tsp mustard
• Pinch of hing (asafoetida)
• Few curry leaves
• 1-2 garlic cloves, crushed

Instructions

• Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside.
• Wash, clean and cut each tendli vertically.
• Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.
• Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.
• Add the chopped onions and fry until translucent.
• Now add the ground masala and salt and stir fry for 2-3 minutes.
• Next add the jaggery, tamarind pulp, and tendli, mix well and cook covered on medium heat until it is soft and fully cooked.
• Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/ sambar & rice or any flatbread.

I would love to hear from you! Please feel free to write to me about your suggestions or feedback at aromaticessence77@gmail.com.

You can also follow me on :

Facebook @ Aromaticessence

Pinterest @ Aromatic Essence

Instagram @ aromatic_essence77

Twitter @ freda_dias

Regards,

Freda

Kadle Manoli Recipe | Kadle Manoli Sukka

Ingredients

Measuring cup used, 1 Cup= 250 ml, 1 tsp = 5 ml

• 1/2 lb Ivy gourd/Tindora/Tendli
• 1/2 cup kala chana/black chickpeas, rinsed and soaked overnight in sufficient water
• 1/2 cup grated coconut
• 1/2 chopped onions
• 1 tsp cumin seeds
• 2 tsp roasted coriander seeds
• 1/4 tsp turmeric powder
• 1/4 tsp mustard seeds
• 1/2 tsp chopped ginger
• 2 cloves of chopped garlic
• 3 whole kashmiri red chill
• 1 tbsp jaggery
• 1 tsp tamarind pulp
• chopped cilantro/coriander leaves
• Salt, to taste
• Oil, as required

For tempering

• 1/4 cup finely chopped onion
• 1/2 tsp mustard
• Pinch of hing (asafoetida)
• Few curry leaves
• 1-2 garlic cloves, crushed

Instructions

• Pressure cook the chana with a little salt for about 2-3 whistles. Drain the excess water and keep it aside.
• Wash, clean and cut each tendli vertically.
• Coarsely blend red chillies, coriander seeds, cumin seeds, mustard seeds, turmeric powder, few curry leaves, chopped onion, ginger, and garlic into the mixer adding very little water. Then add the grated coconut and pulse 2-3 times (Do not make a paste of the coconut, it should be coarse). Set the masala aside.
• Now heat 2 tablespoons of oil in a kadai/heavy bottomed pan and add hing, mustard seeds, crushed garlic, and remaining curry leaves.
• Add the chopped onions and fry until translucent.
• Now add the ground masala and salt and stir fry for 2-3 minutes.
• Next add the jaggery, tamarind pulp, and tendli, mix well and cook covered on medium heat until it is soft and fully cooked.
• Now add the boiled chana, mix and cook for another minute before you switch off the heat. Garnish it with chopped cilantro. Serve hot with dal rice/ sambar & rice or any flatbread.

Chicken Cafreal aka Galinha Cafreal is a Portuguese influenced dish popular in the Goan cuisine! Learn how to make this Goan delight with step by step pictures.

No festive occasion is complete without chicken cafreal on the menu along with the popular sorpotel , vindaloo’s/vindalho’s, xacuti and the likes.

But who really needs an occasion to indulge in some chicken cafreal? I prepare it quite frequently, mostly for our Sunday meals, coz weekend meals are meant to be special, at least that is what I remember since my childhood. Pulao, biryani’s and rich curries were mostly reserved for Sunday’s!

• Let’s talk about cafreal masala
• Some easy tips to keep in mind before making this recipe
• You may also enjoy these Goan dishes
• How to make authentic Goan chicken cafreal recipe – Step by step instructions
• Chicken Cafreal Recipe | Goan Galinha Cafreal

Let’s talk about cafreal masala

In this dish, chicken is marinated with an uber-flavorful green spice paste known as cafreal masala. And here’s what goes into this spice paste;

• Coriander (cilantro) leaves
• Green chillies
• Ginger and garlic
• Ground turmeric
• Whole spices like peppercorn, cinnamon, cloves, and cumin seeds
• Poppy seeds
• A sour ingredient which may vary from tamarind to lime juice to vinegar!

Chicken cafreal is fiery, rustic, a bit tangy, utterly aromatic and absolutely delicious all at once!

Adjectives fall short to describe how fantastic this dish is!

Some folks add a splash of rum when the chicken is almost done which actually adds a nice, festive finish to the dish!

Served alongside some potato wedges/fries and salad, and you have a complete, wholesome meal!

Some easy tips to keep in mind before making this recipe

Chicken leg pieces are your best bet to make chicken cafreal, the meat is succulent, tender and just falls apart. So delicious! You may use breast pieces too. I’ve made a semi gravy version, allowing the marinade to almost dry up, coating the chicken with all that aromatic and flavorful deliciousness.

You can have it in the form of curry too, adjust the liquid as required and enjoy it with some pulao or bread instead.

Marinating the chicken in the cafreal paste overnight gives maximum flavor to the dish, so I highly recommend you do a little prep work in advance to thoroughly enjoy chicken cafreal! If you have any leftovers (highly unlikely :D) use them in sandwiches, wraps etc.

You may also enjoy these Goan dishes

Recheado masala stuffed squids

Recheado masala chicken drumsticks

Mussels rava fry

How to make authentic Goan chicken cafreal recipe – Step by step instructions

Step 1: Marinate the chicken

Pat dry the chicken (1.5 pounds), make some gashes on the chicken thighs. Rub it well with 1 tablespoon lemon juice, 1/2 tablespoon ginger garlic paste & 1 teaspoon salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.

Step 2: Cafreal masala

In a blender/grinder, add 1 cup coriander leaves with tender stems, 6-7 green chilies, 6-7 garlic cloves, 1.5 inch ginger root, 4 cloves, 8 peppercorns, 1-inch cinnamon, 1 teaspoon cumin seeds, 2 teaspoons poppy seeds, 1/2 teaspoon turmeric, and a small ball of tamarind. Grind to a smooth paste using water as required. I used a little more than 1/4 cup water.

Step 3: Marinate the chicken

Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.

Step 4: Cook

Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature.

Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.

Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces.

When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.

Step 5: Serve

Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.

You can also follow me on Facebook , Pinterest, Instagram & Twitter

Chicken Cafreal Recipe | Goan Galinha Cafreal

Ingredients1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

• 1.5 lbs chicken thighs
• 1/2 tbsp ginger garlic paste
• 1 tbsp lemon juice/vinegar
• 1 tsp salt

For the cafreal masala

• 1 cup loosely packed cilantro/coriander leaves with tender stalks, about 30 stalks
• 6-7 green chillies, adjust as per desired heat
• 6-7 large garlic cloves
• 1 & 1/2 inch piece of ginger
• 4 cloves
• 8 peppercorns
• 1 inch of cinnamon
• 1 tsp cumin seeds
• 2 tsp poppy seeds
• 1/2 tsp turmeric powder
• A small ball of tamarind/Juice of half a lime

Other ingredients

• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp lemon juice

Instructions

• Pat dry the chicken, make some gashes on the chicken thighs. Rub it well with lemon juice. ginger garlic paste & salt. Set aside for 30 minutes. In the meanwhile prepare the cafreal masala.
• In a blender/grinder, add all the ingredients listed under cafreal masala and make a smooth paste using water as required. I used a little more than 1/4 cup water.
• Apply half of the prepared marinade to the chicken and let it marinate 2-3 hours or overnight preferably. Reserve the remaining marinade in the refrigerator.
• Before you cook the chicken, remove it out from the refrigerator and let it come to room temperature. Heat butter and oil in a pan. Once it is hot, add the chicken pieces, cook until golden brown on both sides.
• Then add the reserved marinade along with 1/2 cup water, cook covered on medium heat for about 15-20 minutes, depending on the size of the chicken pieces. When the chicken is almost done, cook uncovered, till the gravy dries up a bit and the masala coats the chicken well.
• Once done, sprinkle lemon juice and serve hot along with some potato wedges, lime wedges, and salad.