In This article Explained the preparation of Kadle Balyar Sukka, a traditional Tuluva dish featuring black chickpeas (Kadle) and Dried Mackerel (Balyar/Nungel Tatte).
Kadle Balyar Sukka is a flavorful, dry coconut-based curry popular in the coastal regions of Karnataka. It combines the earthiness of protein-rich black chickpeas with the intense umami of dried seafood.
Ingredients
Main Components
Black Chickpeas (Kadle): Soaked overnight and pressure cooked until soft.
Dried Mackerel (Balyar): Cleaned and washed thoroughly.
Coconut: Freshly grated for the masala and the final garnish.
For the Masala (Roasting & Grinding)
Dried Red Chillies: A mix of spicy and Bydagi (for color).
Coriander Seeds (Dhaniya)
Cumin Seeds (Jeera)
Black Peppercorns
Fenugreek Seeds (Methi): Just a few for aroma.
Garlic Cloves
Turmeric Powder
Tamarind: A small marble-sized ball.
For Tempering & Cooking
Oil: Coconut oil is preferred for authentic flavor.
Mustard Seeds
Curry Leaves
Onions: Finely chopped.
Preparation Steps
1. Preparation of Chickpeas
Soak the black chickpeas for at least 8 hours.
Pressure cook them with a little salt until they are tender but not mushy. Drain the excess water (save it for soup or saaru).
2. Roasting the Masala
In a pan, roast red chillies, coriander seeds, cumin, peppercorns, and fenugreek seeds until fragrant.
Grind these roasted spices with garlic, turmeric, tamarind, and half of the grated coconut into a coarse paste (not too smooth).
3. Cooking the Sukka
Heat oil in a heavy-bottomed pan or kadai.
Add mustard seeds and let them splutter. Add curry leaves and chopped onions. Sauté until the onions turn translucent/golden brown.
Add the cleaned Dried Mackerel (Balyar) to the pan and fry them for a few minutes until they lose their raw smell.
Add the cooked black chickpeas and mix well.
4. Combining with Masala
Add the ground masala paste to the pan.
Mix thoroughly so the chickpeas and Dried Mackerel are well-coated.
Add the remaining freshly grated coconut. This gives the dish its signature “Sukka” (dry) texture.
Adjust salt if necessary (remember the chickpeas were cooked with salt and dried prawns are naturally salty).
5. Final Touch
Cover and cook on low heat for 5-7 minutes to allow the flavors to meld.
Garnish with more curry leaves if desired.
Serving Suggestions
Kadle Balyar Sukka is best served as a side dish with:
Ganji (Boiled Rice Porridge)
Neer Dosa
Rice and Dal/Saaru
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.