What is ಮಂಗಳೂರು ಸೋನೆ ಸುಕ್ಕ in English?

ಮಂಗಳೂರು ಸೋನೆ ಸುಕ್ಕ is written Mangalorean Sonay Sukka Dry Chickpea Stir Fry in English.

How much cooking time?

45 min — 15 min prep, 30 min cooking.

Mangalorean Sonay Sukka Dry Chickpea Stir Fry

Name: Mangalorean Sonay Sukka Dry Chickpea Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3 servings
Cuisine: Karnataka Indian
Ingredients: 1tbsp Coriander Seeds; salt; Sunflower Oil; 1tsp Turmeric Powder; 1cup Kabuli Chana (Jumbo Grade); 0.25cup Fresh Coconut; 3piece byadagi dried chillies; 1tsp Black Peppercorns (Tellicherry Bold Grade); 0.25cup tamarind water; 1piece onion; 1piece Curry Leaves; 1tsp Cumin Seeds; 1tsp Mustard Seeds (Black)

Mangalorean Sonay Sukka is a traditional dry chickpea stir-fry from the Tulu Bunt community of coastal Karnataka. Boiled kabuli chana (white chickpeas) are sautéed with a freshly-roasted coconut, dried red chilli, and coriander masala paste, then tempered with mustard and curry leaves. Served warm with neer dosa or akki rotti as part of a Mangalorean thali.

Time 45 min · Serves 3 · 329 kcal · Udupi Coast, Karnataka

Ingredients

Main

Coriander Seeds — 1 tbsp (whole)
salt (optional) (whole)
Sunflower Oil (optional) (whole)
Turmeric Powder — 1 tsp (ground)
Kabuli Chana (Jumbo Grade) — 1 cup (soaked)
Fresh Coconut — 0.25 cup (grated)
byadagi dried chillies — 3 piece (whole)
Black Peppercorns (Tellicherry Bold Grade) — 1 tsp (whole)
tamarind water — 0.25 cup (whole)
onion — 1 piece (chopped)

Tempering

Curry Leaves — 1 piece (ground)
Cumin Seeds — 1 tsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)

Method

To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight.
Pressure cook the chickpeas with water so that it is fully immersed and cook till done.
This will take about 25 minutes.
Once done switch off the heat and leave it to rest, the pressure will be released by itself.
Drain the water away and keep the chickpeas aside.In a small pan; roast the ingredients for the Bafat powder including byadagi red chillies, coriander seeds, cumin seeds, whole black peppercorns, turmeric powder until you get a good roasted aroma from the coriander seeds.
Turn off the heat, cool and grind into a fine powder.Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.Add the chopped onions, grated coconut and garlic, sauté till the onions are brown.
Add bafat powder mix to the sautéed onions and mix well.Once the spice powder is added, add the cooked chickpea along with the tamarind water and keep sautéing till the water is evaporated and you will get a dry dish.
Check the salt and seasonings and adjust to suit your taste.Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family.

Common questions

What is ಮಂಗಳೂರು ಸೋನೆ ಸುಕ್ಕ in English?: ಮಂಗಳೂರು ಸೋನೆ ಸುಕ್ಕ is written Mangalorean Sonay Sukka Dry Chickpea Stir Fry in English.
How many calories in one plate of Mangalorean Sonay Sukka Dry Chickpea Stir Fry?: 329 kcal per plate.
How much cooking time?: 45 min — 15 min prep, 30 min cooking.

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