Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry
A vegetarian Mangalorean recipe with kabuli chana (white chickpeas) - soaked in water overnight and boile, mustard seeds, sprig curry leaves. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 2
Pressure cook the chickpeas with water so that it is fully immersed and cook till done
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 3
This will take about 25 minutes
- 4
Once done switch off the heat and leave it to rest, the pressure will be released by itself
- 5
Drain the water away and keep the chickpeas aside
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 6
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
mustard seeds(1 teaspoon)byadagi dried chillies(3)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Turn off the heat, cool and grind into a fine powder
turmeric powder (haldi)(1 teaspoon) - 8
Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds
mustard seeds(1 teaspoon)sprig curry leaves(1)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 9
Add the chopped onions, grated coconut and garlic, sauté till the onions are brown
cloves (laung) - finely chopped(4)onion - chopped(1)fresh coconut - grated(1/4 cup) - 10
Add bafat powder mix to the sautéed onions and mix well
onion - chopped(1)turmeric powder (haldi)(1 teaspoon) - 11
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
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup)turmeric powder (haldi)(1 teaspoon) - 12
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 13
Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family
Rate this recipe
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Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry
A vegetarian Mangalorean recipe with kabuli chana (white chickpeas) - soaked in water overnight and boile, mustard seeds, sprig curry leaves. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 2
Pressure cook the chickpeas with water so that it is fully immersed and cook till done
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 3
This will take about 25 minutes
- 4
Once done switch off the heat and leave it to rest, the pressure will be released by itself
- 5
Drain the water away and keep the chickpeas aside
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup) - 6
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
mustard seeds(1 teaspoon)byadagi dried chillies(3)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon)whole black peppercorns(1 teaspoon)turmeric powder (haldi)(1 teaspoon) - 7
Turn off the heat, cool and grind into a fine powder
turmeric powder (haldi)(1 teaspoon) - 8
Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds
mustard seeds(1 teaspoon)sprig curry leaves(1)coriander (dhania) seeds(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 9
Add the chopped onions, grated coconut and garlic, sauté till the onions are brown
cloves (laung) - finely chopped(4)onion - chopped(1)fresh coconut - grated(1/4 cup) - 10
Add bafat powder mix to the sautéed onions and mix well
onion - chopped(1)turmeric powder (haldi)(1 teaspoon) - 11
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
kabuli chana (white chickpeas) - soaked in water overnight and boile(1 cup)tamarind water(1/4 cup)turmeric powder (haldi)(1 teaspoon) - 12
Check the salt and seasonings and adjust to suit your taste
salt - to taste - 13
Serve the Mangalorean Style Sonay Sukhe along with Kori Gassi and Neer Dosa as your sunday meal for your family
Rate this recipe
You might also like · Mangalorean
Thouthe Kodel Recipe (Mangalore Southekayi Curry)
⏱️ 70 min
Mangalorean Style Cheenikayi Kadubu Recipe (Pumpkin sweet idli Recipe)
⏱️ 55 min
Mangalorean Style Vaingana Mashinga Sange Sukhe/Sukka Recipe - Brinjal & Cashew Nut Stir Fry
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