Mangalorean Style Sonay Sukka Recipe – Dry Chickpea Stir Fry
Mangalorean cuisine is renowned for its vibrant flavors, and the Sonay Sukka is a perfect embodiment of that ethos, blending the hearty goodness of chickpeas with aromatic spices and fresh coconut. This dish, commonly served during lunch or special occasions, is a delightful vegetarian option that can be paired with a variety of sides for a well-rounded meal. Let’s embark on the culinary journey to prepare this delicious Mangalorean Style Sonay Sukka!
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) | 1 cup, soaked in water overnight and boiled |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
| Cloves (Laung) | 4, finely chopped |
| Onion | 1, chopped |
| Fresh coconut | 1/4 cup, grated |
| Tamarind water | 1/4 cup |
| Sunflower oil | For cooking |
| Salt | To taste |
| Byadagi Dried Chillies | 3 |
| Coriander (Dhania) Seeds | 1 tablespoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
Nutritional Information
| Nutritional Component | Amount per Serving (1/4 of the recipe) |
|---|---|
| Calories | 215 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 10 |
| Cooking | 45 |
| Total Time | 55 |
Instructions
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Soak and Prepare the Chickpeas: Begin by soaking the Kabuli chana (chickpeas) in ample water for at least 8 hours or overnight. After soaking, transfer the chickpeas to a pressure cooker, ensuring they are fully immersed in water, and cook until tender, which typically takes around 25 minutes. Once cooked, turn off the heat and allow the pressure to release naturally. Drain any excess water from the chickpeas and set them aside.
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Prepare the Bafat Powder: In a small pan over medium heat, dry roast the Byadagi dried chillies, coriander seeds, cumin seeds, whole black peppercorns, and turmeric powder until the spices release a fragrant aroma, particularly the coriander seeds, which should become golden. Remove from heat and let them cool before grinding the mixture into a fine powder.
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Sauté the Base Ingredients: Heat a kadai (wok) over medium heat and add a sufficient amount of sunflower oil. Once the oil is hot, add the mustard seeds and allow them to crackle, which should take just a few moments. Immediately follow this by adding the curry leaves, letting them sizzle for about 5 seconds. Next, introduce the chopped onions, grated coconut, and finely chopped garlic. Sauté the mixture until the onions turn a beautiful golden brown.
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Combine the Ingredients: Once the onions are nicely sautéed, sprinkle in the prepared bafat powder, mixing it well with the sautéed onions and coconut.
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Add the Chickpeas: Gently fold in the cooked chickpeas along with the tamarind water. Continue to sauté this mixture, allowing the liquid to evaporate, resulting in a beautifully dry and flavorful dish. Keep an eye on the salt and adjust the seasoning to your preference.
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Serve: Your Mangalorean Style Sonay Sukka is now ready! Serve this aromatic dry chickpea stir fry alongside Kori Gassi (Mangalorean Chicken Curry) and Neer Dosa (thin rice pancakes) for a wholesome and satisfying meal that will surely please your family and friends.
This recipe is not only easy to make but also packed with flavors and nutrition, making it a perfect addition to your culinary repertoire. Enjoy the delightful taste of Mangalorean cuisine with this delightful Sonay Sukka!
