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
You might also like
Mangalorean Style Bafat Pito Recipe-Bafat/Bafad Spice Mix Powder
⏱️ 10 min
Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy
⏱️ 60 min
Kundapur Taal Masala Powder Recipe - Mangalorean Garlic Chilli Powder
⏱️ 25 min
Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
⏱️ 30 min
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
Mangalorean Style Bafat Pito Recipe-Bafat/Bafad Spice Mix Powder
⏱️ 10 min
Mangalorean Style Masala Pundi Recipe - Steamed rice dumpling in Onion Gravy
⏱️ 60 min
Kundapur Taal Masala Powder Recipe - Mangalorean Garlic Chilli Powder
⏱️ 25 min
Mangalorean Manoli Bheeja Upkari Recipe - Ivy Gourd & Cashew Sabzi
⏱️ 30 min
Mangalorean Style Bella Metthe Dosa Recipe (Jaggery & Fenugreek Seed Pancakes Recipe)
⏱️ 570 min
Mangalorean Style Bendekayi Huli Koddel Recipe - Ladies finger Dal without Coconut Recipe
⏱️ 40 min