Kadle Ballyar| Chana and Dry Shark| mangalorean Traditional Monsoon Recipe| shene ani Khare

Kadle Ballyar is a traditional Mangalorean Catholic and Tulunadu delicacy made with black chickpeas (kala chana) and dry shark cooked in a mildly spiced coconut masala. The dish is hearty, nutritious, and packed with the earthy flavor of chickpeas combined with the richness of fresh coconut. It is commonly prepared during family gatherings, feast days, and as a side dish with rice, neer dosa, or poee bread. The roasted coconut and spices give it a distinct coastal Mangalorean taste. Ingredients: 300gms dry shark Soak it in hot water for 15 mins squeez out its water and cut into small pieces. Fry and keep aside. For cooking the chickpeas 1 cup black chickpeas (kala chana) 3 cups water ½ tsp salt For the masala 1/2 cup fresh grated coconut 4–5 dried red chilies 2 tsp coriander seeds 1 tsp cumin seeds ¼ tsp turmeric powder Small marble-sized tamarind For tempering 2 tbsp coconut oil 1/2 tsp mustard seeds 2sprigs curry leaves 6 crushed garlic cloves Method Wash and soak the black chickpeas overnight. Pressure cook with water and salt for 5–6 whistles or until soft. Reserve the cooking liquid. Lightly roast the grated coconut with turmeric until pale golden. Roast the red chilies, coriander seeds, and cumin seeds separately for a minute. Grind the roasted spices, and tamarind into a smooth powder. add oil in a pan. Add mustard, crushed garlic, curry leaves, onions and fry well. Add the ground masala powder, cooked chickpeas along with some reserved cooking liquid. Bring to a gentle boil and simmer for 10–15 minutes until the flavors blend well. Add the fried dry shark bits and mix well. Garnish with coriander leaves. Cover and let it rest for a few minutes before serving. Serving Suggestions Serve hot with steamed rice, neer dosa, sannas, poee, or chapatis. A side of pickle and papad complements this traditional Mangalorean dish beautifully.