Kadala Theeyal Recipe – Kerala theeyal recipe – How to make theeyal – Kondakadalai theeyal recipe – Theeyal, a coconut based tangy gravy from Kerala… where the coconut is slow roasted to get to dark brown color almost like a burnt texture which gives this gravy a unique taste. Theeyal can be made simple with just using onions… often combined with one or more veggies like drumstick, brinjal etc. Today sharing something new which i tried from Nadhiya’s Hungry Stomach blog, she uses chickpeas to make theeyal combining with veggies. I kind of liked the idea, hence adapted her recipe and tried with shallots & chickpeas. It tasted somewhat like our kaara kuzhambu but with a touch of roasted coconut.. did go well with rice!
Poondu Kuzhambu – Garlic Kuzhambu
Kadala Theeyal
Ingredients
Ingredients - to roast and grind
- 1 cup fresh coconut
- 2 teaspoon cumin seeds
- 2 teaspoon black peppercorns
- 5 cloves garlic
- 6 each shallots chinna vengayam
- 5 each curry leaves
- 2 teaspoon oil
Ingredients - for gravy
- 1 cup Chickpeas kondakalai , soaked and fully cooked
- 1 gooseberry size tamarind soaked in water
- 1/4 teaspoon turmeric powder
- 1 tablespoon red chilli powder
- 2 tablespoon coriander powder
- 1.5 teaspoon salt
Ingredients - to temper
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon cumin seeds
- 3 each dry red chilli
- 5 each curry leaves
Instructions
- Soak chickpeas overnight. Pressure cook with enough water and little salt. Keep it aside. Soak tamarind in water and keep the pulp ready.
- Heat oil and start roasting grated coconut, cumin seeds, black peppercorns, onion, garlic and curry leaves.
- Fry the fresh coconut over low flame till turns to a dark brown shade and switch off to cool.
- Once it cools a bit, grind this to a smooth paste using little water.
- Now in a another pan, heat coconut oil and temper with mustard seeds, cumin seeds, fenugreek seeds, dry red chilli and curry leaves.
- Add in the ground paste, along with tamarind pulp, turmeric powder, red chilli powder, coriander powder and salt.
- When it starts to boil, add in the cooked chickpeas and simmer until the gravy thickens.
- Switch off, a little drizzle of coconut oil to finish!
Chettinadu Poondu Vengaya Kozhambu
Soak chickpeas overnight in water or give it about 8 to 9 hours of soaking time. The next day rinse well and pressure cook with enough water and little salt. Keep the cooked the chickpeas aside.
Heat oil and roast all the ingredients listed in table – 1 fresh coconut, cumin seeds, black peppercorns, onion, garlic and curry leaves.
Roast them all in low flame until the coconut turns dark brown. Let it cool a bit.
Grind to a smooth paste using little water. MASALA VADAI KUZHAMBU
Heat coconut oil in a pan, splutter mustard seeds, cumin seeds, fenugreek seeds, dry red chillies and curry leaves.
Add in the ground paste to the tempering and cook it over low flame.
Add in turmeric powder, red chili powder, coriander powder and salt along with tamarind pulp.
Bring this to a boil.
Now add in the cooked chickpeas and simmer until the gravy thickens.
Once it reaches the desired consistency, switch off and drizzle a little coconut oil to finish!
Serve it along with rice and poriyal. We had it with PURPLE CABBAGE PORIYAL
