Last week one of my uncles was here from Nairobi to attend the wedding in the family. As he was staying with us Roshan and I decided to prepare some traditional Mangalorean dishes as it is not very often that he gets to eat it where he lives. We decided to bring out our prized packet of 'rotti' (crispy thin rice crepes/ wafers) and serve it with kori ghassi (chicken curry) and some vegetable dish on the side. We had never prepared this combo of two veggies, both of which are our favourite and off it went on the menu.
Kadle manoli stands for garbanzo beans & ivy gourd cooked together in a dry dish garnished with lots of coconut and aromatic spices. The dry roasting of the grated coconut is key for that aroma and deliciousness which is inherent to Mangalorean dishes. This is what a sukka is all about. Coconut is not just used as a garnish but is actually roasted for a long time until it releases a bit of its oil and also this technique helps change the colour of the coconut to a pale golden brown.