Mangalorean Kadale Manoli | Kovakkai poriyal
Mangalorean Kadale Manoli | Kadale Manoli Recipe | Kovakkai Poriyal with Coconut Masala
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Mangalorean Kadale Manoli is a traditional coastal dish made with black chickpeas (kadale) and tindora (ivy gourd) (manoli), cooked in a fragrant roasted coconut masala. This recipe brings together the earthy flavor of chickpeas, the crunch of tindora, and the signature Mangalorean aroma from roasted coriander, red chillies, garlic, and coconut. Finished with a coconut‑oil tempering, this dish pairs beautifully with rice, chapati, or can be enjoyed as a wholesome side. A perfect blend of flavor, texture, and authentic coastal warmth.
Can I use white chickpeas instead of black chickpeas
Black chickpeas give the authentic taste and texture, but white chickpeas work in a pinch.
Why is my kadale manoli too dry?
Add a splash of water while sautéing the masala so it coats the veggies evenly.
Can I make this recipe without coconut?
Coconut is essential for the traditional flavor, but you can reduce the quantity if needed.
What can I serve kadale manoli with
It pairs well with steamed rice, rasam, curd rice, chapati, or neer dosa.
Can I use frozen tindora
Yes — thaw completely and sauté a bit longer to remove excess moisture.
Can I make kadale manoli without pressure cooking
Yes — but it will take longer. Simmer chickpeas on the stovetop until soft, then cook tindora separately.
How do I keep tindora crunchy in this recipe?
Avoid overcooking. Pressure cook for just one whistle and sauté on medium heat to retain texture.
Can I use desiccated coconut instead of fresh coconut
Fresh coconut gives the best flavor, but desiccated coconut works if you rehydrate it with warm water.
Why is my masala not binding to the vegetables?
Add 2–3 tablespoons of water while sautéing the ground masala so it coats the tindora and chickpeas evenly.
Can I make kadale manoli without onion?
Yes — it still tastes delicious. The roasted coconut masala provides enough flavor.
Is this recipe vegan?
Yes — it’s naturally vegan since it uses coconut oil and plant‑based ingredients.
Can I use oil other than coconut oil?
You can, but coconut oil gives the authentic Mangalorean aroma and richness.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat in a pan for the best texture.
Can I add vegetables other than tindora?
Yes — beans, carrots, or bottle gourd pair well with the roasted coconut masala.
Can I reduce the spice level?
Use fewer red chillies and deseed them. The dish will still be flavorful due to the coconut and coriander.
Ingredients
Pressure cook
1/2 cup black chickpeas (soaked overnight)
Water
Salt
2 1/2 cups tindora (kovakkai / ivy gourd)
To roast & grind
1 tbsp coriander seeds
Red chillies
A few curry leaves
2 garlic cloves
1/2 tsp cumin seeds
3/4 cup coconut
1/4 tsp turmeric powder
To temper
1 1/2 tbsp coconut oil
1/2 tsp mustard seeds
Curry leaves
curry
3/4 cup onion
Water
How to make Mangalorean Kadale Manoli with step-by-step pictures
- Pressure cook soaked black chickpeas with water and salt for 6 whistles
- ️Add tindora and salt, cook for 1 more whistle
- ️Dry roast coriander seeds, red chillies, and curry leaves until aromatic
- ️Add cumin seeds, garlic, coconut, and turmeric powder; sauté for 1 minute
- ️Cool and grind into a coarse masala
- ️Heat coconut oil, add mustard seeds and curry leaves for tempering
- ️Add onions and sauté until translucent
- Furthermore, add cooked tindora, chana, and a little water; cover and cook until the water is absorbed
- Finally, add ground masala and sauté for 4–5 minutes until well combined
Ingredients
PRESSURE COOK
- 1/2 cup black chickpeas soaked overnight
- Water
- Salt
- 2 1/2 cups tindora kovakkai / ivy gourd
TO ROAST & GRIND
- 1 tbsp coriander seeds
- Red chillies
- A few curry leaves
- 2 garlic cloves
- 1/2 tsp cumin seeds
- 3/4 cup coconut
- 1/4 tsp turmeric powder
TO TEMPER
- 1 1/2 tbsp coconut oil
- 1/2 tsp mustard seeds
- Curry leaves
- CURRY
- 3/4 cup onion
- Water
Instructions
- Pressure cook soaked black chickpeas with water and salt for 6 whistles
- ️Add tindora and salt, cook for 1 more whistle
- ️Dry roast coriander seeds, red chillies, and curry leaves until aromatic
- ️Add cumin seeds, garlic, coconut, and turmeric powder; sauté for 1 minute
- ️Cool and grind into a coarse masala
- ️Heat coconut oil, add mustard seeds and curry leaves for tempering
- ️Add onions and sauté until translucent
- Furthermore, add cooked tindora, chana, and a little water; cover and cook until the water is absorbed
- Finally, add ground masala and sauté for 4–5 minutes until well combined
Video