Sonay Suke / Channa Sukka / chano suko / Kadle Sukka is a popular Mangalorean dish. There are different varieties of making this and mostly, Bafath Masala is commonly used to prepare this dish.
Kadle Sukka or In Konkani called Sonay Suke is a must during the Nativity celebration. This is one of the traditional recipes of making sonay suke or kadle sukka, particularly during this feast.
Sonay Suke or Kadle Sukka Mangalorean Recipe
I got this recipe from one of my paternal aunt a very good cook, who is no more. I dedicate this post in memory of her. She used similar masala to cook bitter gourd during Nativity.
Soaking the chickpeas/Channa/Kadle is a very important part In this dish. It should be well planned. Minimum of 8 hours of soaking is needed.
The next important thing is adding water while cooking channa. Add enough water just as much as the chickpeas immerse. Do not add more as it will take a longer time to get dry.
Do not add all tamarind and jaggery at once, keep checking the taste and then add.
The taste of this improves on the heating again and again. Enjoy this traditional Mangalorean dish. A bit of sweet, mildly spicy and coconut gratings is highly pleasing.
Sonay Suke Kadle Sukka Traditional Mangalorean RecipeCourse: MainCuisine: Mangalorean, IndianDifficulty: Medium
This Sonay Suke or Kadle Sukka is a traditional Mangalorean way of cooking chickpeas. This Soney Suke or Kadle sukka is exclusively made during the feast of Nativity or in Konkani, Monthi Fest.
200 grams chickpeas
50 grams cup jaggery
1 cup coconut
6 Red chillies
1 tsp Jeera
4 Garlic cloves
Salt to taste
- Soak chickpeas overnight.
- Wash the chickpeas thoroughly 2 to 3 times in water.
- In a pressure cooker – cook 1 chopped onion, chickpeas, and salt and cook for 6 whistles to till chickpeas are soft and cooked well.
- Meanwhile, grind the masala. In a mixer grind 6 red chillies, 15 peppercorns, 1 tsp jeera and 1 onion. Keep it aside.
- In the same mixer without cleaning add 1 cup grated coconut and crushed garlic and pulse it 3 times.
- Once the pressure is released, put the chickpeas to a cooking pan add the first masala and let it cook.
- After a little while when you see the curry boiling add Jaggery and tamarind water. Let it cook till you see the water gets dried or something like a thick gravy.
- Now add the ground coconut-garlic mix and cook this till all the Masala coats the chickpeas and it gets dry.
- For the tempering heat coconut oil, add 1 sliced onion and fry till golden brown and add it to the chickpeas sukka.
- Mix it well – Sonay Suke is ready.