Mangalorean Sonay Sukka: Spicy Dry Chickpea Stir Fry

Mangalorean Style Sonay Sukka (Dry Chickpea Stir Fry)
Perfectly Spiced, Flavorful, and Nutty – A Mangalorean Favorite!

Mangalorean Style Sonay Sukka, also known as dry chickpea stir fry, is an iconic dish in Mangalorean cuisine, famous for its rich flavors and aromatic spices. This simple yet tantalizing vegetarian recipe is a staple on most Mangalorean plates. Traditionally, the dish is prepared by tempering mustard seeds, curry leaves, garlic, and onions, which create the base or “Sukka.” While this method can be used for other legumes like black channa or black-eyed peas, the version made with Kabuli chana (white chickpeas) is especially beloved. The addition of freshly grated coconut and tangy tamarind water elevates the taste, making it a dish that pairs wonderfully with a variety of Indian breads and rice.

Cuisine: Mangalorean
Course: Lunch
Diet: Vegetarian

Ingredients

Nutritional Information (Per Serving – Approximate)

Preparation Time

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Instructions

1. Prepare the Chickpeas:
   Begin by soaking the Kabuli chana (white chickpeas) in water for at least 8 hours or overnight. After soaking, pressure cook the chickpeas with sufficient water for about 25 minutes, or until tender. Once the chickpeas are cooked, turn off the heat and let the pressure release naturally. Drain the excess water and set the chickpeas aside.

2. Make the Bafat Powder:
   In a small pan, dry roast the following ingredients to prepare the bafat powder: Byadagi dried chillies, coriander seeds, cumin seeds, whole black peppercorns, and turmeric powder. Roast until you get a fragrant aroma from the coriander seeds, indicating that the spices are well roasted. Remove from heat, allow it to cool, and then grind everything into a fine powder using a grinder or pestle and mortar.

3. Sauté the Base Flavors:
   Heat a kadai or large frying pan over medium heat and add oil. Once the oil is hot, add mustard seeds and let them crackle. Add curry leaves and sauté for about 5 seconds to release their aroma. Then, add the finely chopped onions, grated coconut, and garlic. Stir-fry the mixture until the onions turn golden brown and slightly caramelized, which will add depth to the flavor.

4. Combine the Chickpeas and Spices:
   Once the onions are browned, add the freshly ground bafat powder to the sautéed onion-coconut mixture. Stir well to combine. Add the cooked chickpeas to this mixture, along with the tamarind water, and continue sautéing the ingredients together. Keep stirring until the liquid evaporates and the chickpeas are coated with the spice mixture, resulting in a dry stir fry.

5. Season and Adjust:
   Taste the dish and adjust the salt and spices according to your preferences. If you prefer a bit more tang, you can add extra tamarind water or a squeeze of lime juice to enhance the flavor.

6. Serve:
   Serve the Mangalorean Style Sonay Sukka hot, ideally alongside a delicious plate of Kori Gassi (Mangalorean chicken curry) and Neer Dosa (a soft, thin rice pancake). This combination makes for a wholesome and satisfying meal, perfect for a family lunch or Sunday feast.

Tips for Best Results:

• For an extra flavor kick, add a small piece of jaggery or sugar while cooking the chickpeas to balance out the tamarind’s sourness.
• You can substitute fresh coconut with desiccated coconut if fresh coconut is unavailable, though fresh will yield a more authentic flavor.
• If you prefer a spicier dish, increase the number of Byadagi chillies used in the bafat powder.

Enjoy this Mangalorean delicacy that brings the warmth and spice of coastal India to your dining table!