Black chickpeas / Karuppu kondaikadalai theeyal kuzhambu recipe with full video and step by step pictures. I have already shared few Nanjil dishes like Nanjil sambar, eriseri, vazhaikkai thuvattal, aval varatiyathu, drumstick mango aviyal, bitter gourd aviyal recipes. Today another famous dish from Nanjil cuisine. I have given theeyal kuzhambu recipe in 30 varieties Nanjil recipes in Aval vikatan supplement book 2 years ago. I missed posting this dish in my blog. So I forgotten the methods and asked the recipe from my athai Raji Tamilselvi from Nagercoil and made it yesterday. She explained me all the steps clearly through Whatsapp voice message. The measurements were perfect and the kuzhambu turned out so well. She said there are many ways to make this theeyal with few variations in the cooking methods.
I used black chick peas for this theeyal but you can use drumstick, brinjals or onions and garlic too. This is similar to our pulikuzhambu but with fewer ingredients for the ground paste. The ground paste includes coriander seeds, black pepper, red chilly, curry leaves and coconut. All these ingredients are dry roasted well and then ground to a thick paste. The ground paste adds thickness to this theeyal. Making the ground masala is easy, but it takes a few minutes to roast all the ingredients carefully. For each step Raji Athai mentioned (nalla chevakka varukanum for this dish). I really enjoyed the way she explained for each steps. We have to dry roast all the ingredients separately on low heat because excess heat will reduce the flavours. Roasting the coconut is the final important step for this kuzhambu as it adds a great flavour. When roasting the coconut gratings be careful because it easily burns. To avoid this, constant stirring on low heat helps to get evenly roasted coconut. We have to roast the coconut, until the gratings are mostly dark brown. The next stage is combining all the ingredients to make kuzhambu. If you are preparing this kuzhambu with vegetables, cook the vegetables in water and then add the tamarind extract and the ground paste. Allow the kuzhambu to boil well on medium heat for 15 minutes or until the oil specks on the top of the gravy.
Check out my other Kuzhambu recipes
- Vellai curry (Sambar without dal)
- Pepper Pulikuzhambu
- Keerai Chaaru
- Mint leaves (Pudhina) Pulikuzhambu
- Brinjal Kothsu(Brinjal puree in tamarind sauce)
- Curry Leaves Karakuzhambu
- Puli illa kuzhambu (Drumstick leaves pepper kuzhambu)
- Tirunelveli Pulikuzhambu
- Kara Kuzhambu
- Pavakkai Pitlai
- Tirunelveli Puli Thanni
- Sundakkai (Turkey Berry) Karakuzhambu
- Mochai Kara Kuzhambu
- Brinjal Kara Kuzhambu - Kathirikai Kara Kuzhambu
- Kadayam Vathakuzhambu
Black Chickpeas Theeyal - Karuppu Kondaikadalai Theeyal Recipe Details
Prep time : 20 minutes
Cook time : 30 minutes
Serves : 6
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan
- 1/2 cup black chickpeas
- 10 to 15 small onions, slice it lengthwise
- big lemon sized tamarind
- 1/2 tsp fenugreek
- 1 tsp mustard and urid da
- lfew curry leaves
- 4 tbsp coconut oil
- salt to taste
For ground paste
- 3/4 cup grated coconut
- 2 tsp coriander seeds
- 1 tsp black pepper
- 3 sprigs fresh curry leaves
- 9 red chillies
Wash the black chickpeas 2 times in cold water and soak in water for 5 hours. After 5 hours, pressure cook for 8 to 10 whistles. Soak tamarind in warm water for 30 minutes and extract juice with 1.5 cups water.
Heat a pan for about 2 minutes and add the black pepper. Roast well on low heat for a few minutes and when you get aroma, add the coriander seeds and roast well. While roasting the pepper pops up, and the coriander seeds will turn brown. Transfer it to a plate.
Add the red chillies and roast well on low heat till the red chillies turn colour.
Next, add the curry leaves and roast well until it turns crisp.
Now add the grated coconut. Stir continuously and roast till the colour of the coconut changes to dark brown. Make sure you do not burn them. When all the moisture in the coconut goes off and turns to dark brown, turn off the heat and transfer it to the plate.
Allow all the roasted ingredients to cool down and grind it to a smooth paste with 4 small onions and garlic cloves. Add little water for grinding.
Heat 4 tbsp coconut oil in a kadai. Keep in low heat and add fenugreek and mustard & urid dal. Allow the mustard seeds to crackle and add the sliced onions.
Saute well for a few minutes until it turns brown. When the onions turn brown, add the tamarind extract and the ground masala paste. Add required salt and mix well with required water.
When the tamarind extract starts to boil, add the cooked black chick peas. Stir well.
Close it with a lid and allow the kuzhambu to boil for 15 to 20 minutes on low heat.
Continue to cook till the kuzhambu gets thick. When the oil specks on the top of the kuzhmabu turn off the heat.
Black chickpeas theeyal is ready to serve.
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