Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry
Chickpeas sauteed along with onions garlic and mangalorean masala powder to create a delicious dry dish that can served as a side dish along with any meal. The preparation starts by tempering the mustard seeds, curry leaves, onion and garlic which is called as “Sukka”.
Mangalorean Style Sonay Sukhe is a very important dish for every Mangalorean meal plate. The preparation starts by tempering the mustard seeds, curry leaves, onion and garlic which is called as “Sukka”. It is used in most of the south Indian language in regions like Konkani, Karnataka and Mangalore. You can as well use the same method in this recipe for many other legumes such as black channa, black eyed peas etc.
Mangalorean use a special type of masala called as Bafat Pito which is popular in all their cuisine.
If you are looking for more Mangalorean Recipes, here are some:
- 1 cup Kabuli Chana (White Chickpeas) , soaked in water overnight and boile
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
- 4 Cloves (Laung) , finely chopped
- 1 Onion , chopped
- 1/4 cup Fresh coconut , grated
- 1/4 cup Tamarind Water
- Cooking oil , for cooking
- Salt , to taste Bafat Powder (Roast & Grind)
- 3 Byadagi Dried Chillies
- 1 tablespoon Coriander (Dhania) Seeds
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Turmeric powder (Haldi)
How to make Mangalorean Style Sonay Sukka Recipe - Dry Chickpea Stir Fry
To begin making the Mangalorean Style Sonay Sukhe, soak the chickpeas in water for at least 8 hours or overnight.
Pressure cook the chickpeas with water so that it is fully immersed and cook till done. This will take about 25 minutes. Once done switch off the heat and leave it to rest, the pressure will be released by itself. Drain the water away and keep the chickpeas aside.
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. Turn off the heat, cool and grind into a fine powder.
Heat a kadai with oil, add mustard seeds and allow it to crackle, add curry leaves and wait for 5 seconds.
Add the chopped onions, grated coconut and garlic, sauté till the onions are brown. Add bafat powder mix to the sautéed onions and mix well.
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. Check the salt and seasonings and adjust to suit your taste.
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