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Kadle sukka

Roshan
A tasty and healthful South Indian-style stir-fry, Chickpea Ivy Gourd Sukka combines the earthy flavour of cooked chickpeas with the delicate crunch of ivy gourd (tindora). This dry curry, often called "sukka," is a great accompaniment to rice or chapati because it is mildly flavoured and topped with a little grated coconut.This recipe, which has its roots in coastal cuisine, is easy to make, nutritious, and high in fibre and protein. With each bite, the combination of vegetables and lentils, delicately sautéed with traditional spices, provides a hearty and filling bite.With its distinct texture and homemade flavour, this Chickpea Ivy Gourd Sukka is guaranteed to please, whether you're searching for a healthy lunch choice for the week or a wholesome accompaniment to your festive thali.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 6

Ingredients
  

  • - Brown channa or black chickpeas 1 Bowl
  • - ½ glass water
  • - Salt
  • - Grated coconut 1/4 th of the coconut
  • - Turmeric powder 1/2 tspn
  • - Oil 2tbsp
  • - Mustard seeds 1/2 tspn
  • - Cumin seeds 1/2 tspn
  • - Garlic pods 6 optional
  • - Onion 1 chopped
  • - Curry leaves few
  • - Ivy gourd or tindora, chopped 1/4 kg
  • - Tamarind water 3tbsp
  • - Homemade sukka powder/pallya powder 2 tbsp
  • - Cooked brown channa water

Instructions
 

  • Soaking & Cooking Channa:-
  • Soak brown channa for 8 hours.
  • Wash well, then pressure cook with ½ glass of water and salt for 2 whistles. Set aside.
  • Roasting Coconut (Optional):-
  • Heat a pan, add grated coconut and turmeric powder.
  • Roast on medium flame until fragrant. Set aside.
  • Tempering & Sautéing:-
  • Heat oil in a pan, add mustard seeds and let them splutter.
  • Add cumin seeds, followed by garlic (if using), and sauté until golden.
  • Add chopped onions, curry leaves, and salt. Fry until onions turn translucent.
  • Cooking the Curry:-
  • Add chopped ivy gourd and mix well.
  • Pour in the cooked channa water and tamarind water. Adjust salt if needed.
  • Let it simmer for a few minutes, then add the cooked brown channa.
  • Final Touches:-
  • Stir in homemade sukka powder/pallya powder for extra flavor.
  • Add roasted (or fresh) grated coconut and mix well.
  • Cook for another 2 minutes.
  • Serving:
  • - The flavorful side dish is ready to serve!

Video

Notes

*Tip:* Homemade sukka powder adds a magical touch to any side dish—experiment with different recipes!
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