Mangalorean Style Suran White Kabul Kadle Sukka / Yam Chana Chickpeas Sabzi

This classic Mangalorean dish combines white chickpeas💁 kadle with 🐘 elephant foot yam to make a mildly spicy side dish with a little bit of sweetness. Enjoy this dish with steaming hot rice & sambar or Dal..

💁Ingredients

2 cup White Chana /Chickpeas soaked for 6 hours ⌚
1/4 kg Yam /Suran
4 tbsp Oil
1 tbsp Mustard seeds
1 sprig Curry leaves
2 Onion chopped
1 tbsp Jaggery
1/4 Tbsp Turmeric powder
Handfull ✊ of chopped coriander leaves
Salt to taste

💁‍♀️For Mangalorean Style Masala

1cup fresh grated coconut 🥥
8 dry red Bayadagi Chillies + 5 Guntur red chillies
Amla size tamarind
1 -1/2 tbsp Coriander Seeds
1/4 tbsp Methi Seeds
1 tbsp Jeera
1/2 tbsp mustard seeds
Raw 4-6 cloves Garlic
Raw 1 medium onions
Salt

💁Method

In a small pan add the dry red chillies, coriander seeds, cumin seeds, methi seeds, mustard seeds Roast all of them over medium heat until the change colour. Let it cool.

Once cooled add this roasted Masala ingredients into the mixer grinder and 👉add 1 medium size onion 4 -6 covers garlic, small size tamarind, turmeric powder ,salt and jaggery add little water 💧 👉Don’t use lot of water we need dry masala blend to make a coarse paste Keep this Masala aside.

Soaked white chana into the pressure cooker and cook along with 2 cups of water, salt and pressure cook it for 4 whistle until the chickpeas are done.Once done, allow the pressure to release naturally. Drain the excess water from the Kadle and keep aside. You can use the water to make rasam later.

👉Now is to cook the Yam / Suran Add the water into the pressure cooker and pressure cook for only 1 whistle. Release the pressure 👉immediately to avoid over cooking They should not become mushy👈

Heat a sauce pan with oil add mustard seeds and allow it to crackle. Add the curry leaves, onions and saute until the onions soften.Once the onions soften, cooked yam and the cooked White Kadle . Add salt and adjust according to taste… add the ground Masala coarse paste …Stir well to combine and cover the pan and allow the Kadle & yam to absorb all the spices by cooking it for 4-5mins. Once done, turn off the heat and serve Garnish with fresh coriander leaves the Kadle yam Sukka..

Serve the Mangalorean Style Kadle Suran Sukka / Sabji along with Neer Dosa or As a Side Dish With 🍚 Rice..💞👌👍