Tondekayi-Kadle Sukka |ಕಡ್ಲೆ ತೊಂಡೆಕಾಯಿ ಸುಕ್ಕಇದ್ರೆ , ಜಾಸ್ತಿ ಅನ್ನ ತಿನ್ನೋದು ಗ್ಯಾರಂಟಿ |#Manipal Kitchen|
Channel: Manipal Kitchen
Date: 11/04/2021

#IndianRecipe #Homefood #Cooking
Tondekayi-Kadle Sukka |With English Sub-Titles |ಊಟದ ಜತೆ,  ಕಡ್ಲೆ ತೊಂಡೆಕಾಯಿ ಸುಕ್ಕ ಇದ್ರೆ ,ಯಾವ ಪಲ್ಯನೂ ಬೇಡ  |#Manipal Kitchen|
Brown bengal gram is loaded with a lot of health benefits.  It is a super food, low in calories and also the attractive nutrient profile in it can make it an effective diet constituent of almost any diet plan.  Black chana can be added to one's diet everyday to control diabetes  and blood sugar levels naturally.  Many people eat brown chana daily in the morning due to its numerous health benefits.  Today I would like to share the recipe of chana and thondekayi sukka yummy recipe to relish with hot steamed rice and dal.  Here goes the recipe:
INGREDIENTS TO COOK:
1. Soaked chana - 1/2 cup
2.  Cooking oil - 1 tsp
3. Salt - 2 pinches
4. Turmeric powder - 1/5 tsp
5. Water - as needed to cook
6. Tindora - 2 cups
7. Turmeric powder - 2 pinches
8. Salt - a little
9. Water - as needed
INGREDIENTS OF MASALA POWDER:
1. Cooking oil - 2 tsp
2. Cinnamon piece - a small piece
3. Urad dal - 1 tsp
4. Methi seeds - 12  number
5. Coriander seeds - 2 tsp
6. Cumin seeds - 1/2 tsp
7. Mustard seeds - 1/8 tsp
8. curry leaves - a few
9. Byadgi chili - 4-5
10. Fresh coconut - 1/2 cup
INGREDIENTS OF SEASONING:
1. Cooking oil - 4 tsp
2. Mustard seeds - 1/2 tsp
3. Crushed garlic - 1 tsp
4. Turmeric powder - 2 pinches
5. Curry leaves - a few
6. Chopped onions - 3 tbsp
7. Salt - as needed
PROCEDURE: Wash and soak chana overnight and then drain water and add fresh water to it and to cooker.  Add salt, turmeric powder, cooking oil and cook till soft and drain stock and keep it aside. Wash and chop Tindora veggie lengthwise and cook it in the cooker adding salt, turmeric powder and water till soft.  Place a wide pan with 2-3 tsp cooking oil in it on low flame.  When hot, add cinnamon, urad dal, methi seeds and fry for a few seconds.  Add coriander seeds, cumin seeds, mustard seeds, curry leaves and fry till aromatic.  Finally add byadgi chili  just give a stir and switch off the flame and in the heat it will turn crispy.  Transfer the fried ingredients to a plate to cool down.  To the same pan add grated coconut and fry till the moisture in the coconut evaporates and turns free flow.  Grind the fried ingredients to a fine powder in the blender and keep it aside.  Place a wide pan with 3-4 tsp cooking oil in it on low flame.  When hot, add mustard seeds to it and when it crackles, add crushed garlic and fry till aromatic.  add turmeric powder, curry leaves and fry till crispy.  Add chopped onions and salt and fry till onions turn translucent.  Add masala powder and give a stir.  Add cooked tindora and give a good mix.  Add Cooked chana and give a good mix till combined.  Add fried coconut and give a good mix till combined and colourful.  Cover and cook for about 5-6 minutes.  Check for salt and the sukka is ready to serve now with hot steamed rice and papad or pickle! yum yum
Serves: 3-4  
Other Related Links On This Channel:
1. https://youtu.be/WmPPczOPZxs (Garlic masala tindora)
2. https://youtu.be/EyCqpryMNp4  (Tendle talasani)
3. https://youtu.be/sIeILuH9FLQ (Tindora-Cashew curry)
4. https://youtu.be/PD79VMZ-eZQ  (Tindora garlic fries)
5. https://youtu.be/SxD1Cbt9JzQ (masala filled tindora)



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