Kadle Manchige
KADLE MANCHIGE
Kadle Machige is a traditional dish from the coastal regions of Karnataka, particularly popular in coastal towns like Udupi and Mangalore. It is a unique and flavorful combination of chickpeas (kadle) and dry fish (machige), prepared with spices and coconut, making it a rich, spicy, and savory delicacy.
The dish is typically served with rice or rotti (a type of flatbread) and is well-loved for its bold flavors.
INGREDIENTS:
- 100 grams dry fish (machige), washed and soaked in warm water
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tomato, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili
For Grinding:
- 1/2 cup grated fresh coconut
- 1 tablespoon roasted coriander seeds
- 1 teaspoon black pepper
- 2-3 dried red chilies (adjust to spice preference)
- Soak the chickpeas overnight in water.
- Drain the soaked chickpeas and cook them in a pressure cooker or pot with water and a pinch of salt. If using a pressure cooker, cook for about 3-4 whistles or until they are tender. Set aside.