Mangalorean Style Sonay Sukka Recipe | Dry Chickpea Stir Fry - Traditional Mangalorean Recipe

Mangalorean Style Sonay Sukka Recipe | Dry Chickpea Stir Fry - Traditional Mangalorean Recipe This is my mom's treasured recipe for a spiced Mangalore black chickpea preparation. It is wonderfully spiced and very addictive. This dish adorns many a Mangalorean family's table on a regular basis. It could be considered a 'celebratory dish' as it is served during many occasion such as the "Monthi Feast, Roce / Wedding Ceremony etc. and almost every party that you organises at home, Since it does not involve much of cutting and chopping . Earlier I used to think it is a mandatory dish to be cooked on such occasions. Her the chickpeas are sautéed along with onions garlic and Mangalorean masala powder (Sambara pito) and generous amount of grated coconut, to create a delicious dry dish that can served as a side dish along with any meal. Best served with rice, but you can serve this with roties too. Easy to carry for your lunch box as it is a dry sabji, hence no messy tiffins. Link -    • Sambar Powder | Sambara Pito - Spice Mix   List of ingredents 2 ½ cup of boiled black channa ( chickpeas) ( boil it with a little salt) 3 tsp of sampara pito (Sambar masala) 3 pods of garlic 1 small piece of tamrind For tadka 3 tsp of coconut oil Few curry leaves 1 tsp of mustard seeds 3 pods of garlic crushed 1 sliced onion ¾ cup pf grated coconut (Use or or less as required)