Skip to main content

Black Chickpeas Theeyal - Karuppu Kondaikadalai (Kadalai) Theeyal - Nanjil Recipes

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

Here is the video link for Black Chickpeas Theeyal

 


Black Chickpeas Theeyal - Karuppu Kondaikadalai Theeyal  Recipe Details

Prep time : 20 minutes
Cook time : 30 minutes
Serves : 6
Category : kuzhambu
Author : Muthulakshmi Madhavakrishnan

Ingredients

  • 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


Cooking Directions

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. 



Comments

Popular posts from this blog

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with  onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao.  Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin.  Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and  green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala.  To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder.  This is a quick and easy gravy recipe with a few ingredients.  Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy.  In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it. 

Puli Milagai (Green chilly in tamarind sauce)

Puli Milagai is a spicy and tangy side dish served with idly, dosa and curd rice. This is an interesting and tasty side dish or condiment from Tirunelveli. For this recipe use medium hot chillies so that after cooking in tamarind extract the heat reduces a bit. My mother recommends to prepare by sauteing the green chillies with little oil and grind it without any water and then add this green paste to the tamarind mixture. This method is also nice, and you will get the consistency like thokku.   The tangy flavour of the tamarind is blended well with the spicy green chillies and a little sweetness from the jaggery. Enjoy this tangy and spicy puli milagi with your everyday meal. Now let's see how to prepare this Puli milagai with step by step photos.

Horse gram Dosa

Horse gram/Kollu Dosa Horse gram is a good source of proteins. When combined with any cereal such as rice, it improves its protein value. Horse gram is also a good source of dietary fibre and helps regulate blood glucose levels. It is very hard in texture and requires to be soaked for 6 hours.

Pepper dosa - Milagu Adai - Easy & Healthy Tiffin

Pepper dosa - easy and healthy breakfast dish. In South India major types of dosa are prepared using  rice and urid dal. This pepper dosa is also prepared with rice and urid dal but instead of white urid dal i have used black split urid dal.The dosa is flavoured with black pepper powder and to add some extra taste I have added finely chopped onions, fresh grated coconuts, curry leaves and cooked with coconut oil. The consistency of the batter should be thin like rava dosa batter. After grinding the batter you can immediately prepare the dosa and no need to ferment it. The black urid dal and black pepper powder are the main ingredients which give a unique taste for this dosa. The perfect accompaniment for this dosa are coconut chutney or curry leaves chutney. 

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe.  When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big  arai keerai bundle  and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Black Urid Dal Porridge - Karuppu Ulundhu Kanji

Black urid dal porridge (Karuppu ulundhu kanji) - prepared with just four ingredients like split black urid dal, palm jaggery, grated coconut and milk. This kanji is one the best dish to include in your diet for breakfast because it reduces the body heat plus it keeps you energetized for the whole day. This kanji can be easily prepared within 15 minutes. In this porridge I have used black urid dal and palm jaggery. If you do not have black urid dal, you can replace it with white urid dal also. In most of our Tirunelveli dishes we use split black urid dal.  Black urid dal has an excellent flavour when compared with white urid dal. Next, an important star ingredient in this kanji  is palm jaggery. Nowa days, many of us forgotten its amazing nutritional values in it. Palm jaggery is high in iron and several other nutrients. So if this porridge is prepared with these two star ingredients (black urid dal with palm jaggery) you can have a healthy protein iron dish for your breakfast.

Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos. Similar Tirunelveli Lunch Recipes Tirunelveli Kootanchoru Black urid dal rice-Ulundam paruppu sadham Tirunelveli Sodhi Tirunelveli Idi Sambar Tirunelveli Puli Thanni Kuzhambu Tirunelveli Ve

Onion Tomato Chutney - Chettinad Onion Tomato Chutney for Idli, Dosa and Paniyaram

Onion tomato chutney recipe with full video and step by step pictures. In 2005 when we were in California I have seen this Chettinad style onion tomato chutney recipe in the Aval vikatan magazine and made it immediately for dinner. I have been thinking to post this chutney in my blog for a long time. Finally, after 16 years, today I made this onion tomato chutney for paniyaram. Normally for tomato chutney or onion chutney we saute the red chillies in oil and then we grind it along with the onions and tomatoes. But for this chutney, the red chillies are dry roasted well and then powdered separately. This red chilly flakes are further sauted with onions and tomato puree. I have tried  many chutneys onion tomato combinations, but this chutney is a unique dish. We are adding the chopped small onions in this chutney without grinding it and that makes it more flavourful with a mild chunky texture. This chutney has very few ingredients, so make sure they are good and fresh. Chop fresh onions,