Theeyal

Kondaikadalai Theeyal or Chickpea Theeyal is a flavoursome curry from Nanjil Nadu cuisine. Most recipes from this land are known for their generous use of coconut, Theeyal being no exception. The roasted coconut in the curry brings in a distinct flavour that is accentuated by the chickpeas added to it. The speciality of the Theeyal is that the chickpeas added here can be replaced with drumstick, brinjals, onions or garlic, each of which never fails to bring out the authentic flavour of the curry

Recipe Facts

Preparation Time
20 mins
Cooking Time
30 mins
Category
Veg
Type
Lunch

½ cup chickpeas
10 to 15 sliced shallots
Tamarind
½ tsp fenugreek
1 tsp mustard and urad dal
2 sprigs of curry leaves
Coconut oil
Salt

For grinding paste
¾ cup grated coconut
2 tsp coriander seeds
1 tsp black pepper
3 sprigs of curry leaves
9 red chillies

Step 1 – Wash the chickpeas and soak them in cold water for 5 hours. Once soaked, pressure cook the chickpeas for 8 to 10 whistles and set aside. Take a big piece of tamarind and soak it in warm water for 30 minutes. Extract the juice with 1.5 cup of water.

Step 2 – The spices need to be roasted separately. So first heat the pan and roast the ingredients under ‘ground paste,’ one by one. When roasting grated coconut, roast until it changes colour to dark brown and stir well to make sure that the coconut doesn’t get burnt.

Step 3 – Once the roasted ingredients cool down, add 4 shallots, and garlic cloves and grind them into a smooth paste. Add water when required.

Step 4 –Pour coconut oil in a pan, on low flame and when hot, add fenugreek, mustard and urad dal. Add the sliced shallots and saute for a few minutes. When it turns brown, add the tamarind extract and the ground masala paste. Add salt and mix well. Add water, if required.

Step 5 – When it starts to boil, add the chickpeas and stir well. Close it with a lid and let it boil for 15 to 20 minutes on low flame. Cook it until the curry gets thick.

Step 6 – Switch off the flame when a layer of oil can be seen on top. Serve the Theeyal with piping hot rice and Appalam or pappad.

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