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

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. 

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuzh

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

Ridge Gourd Kootu - Peerkangai Kootu

Ridge gourd kootu - one of my favourite kootu dish for lunch. Naturally ridge gourd has a soft texture which is suitable for kootu dishes. Mostly we don't add onions, tomatoes and garlic for kootu dishes. For this ridge gourd kootu I have added both chana dal and moong dal. As the ridge gourd has soft texture, it gets cooked easily in a vessel so need for pressure cooking. The dals must be cooked in pressure cooker for the smoother consistency which will be perfect for kootu dishes. My Grandma gave me this idea to include both chana dal and moong dal for this kootu because ridge gourd has high water content moong dal gives thickness to it. After cooking the ridge gourd, the kootu is followed by adding the dals and the coconut paste. The coconut based kootu dishes are popular in most Tirunelveli districts. We all like any  kootu with the combination of dals and coconut small onions cumin paste. In my opinion any kootu dishes must have a mild flavours with a medium thick consi

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -  Kathirikkai Poriyal  Elephant Foot Yam  St

Easy Milk Sweet - Instant milk sweet with kova, condensed milk and sugar

Easy milk sweet - prepared with condensed milk, unsweetned kova, powdered sugar and ghee. You can easily prepare this milk cake within 30 minutes. Traditionally milk sweets are prepared with milk, which will take more time. We like almost any sweets based on milk products, but most of the milk sweets require some time and patience. So for a change, I planned to prepare an instant and easy milk sweet for this Diwali with unsweetened kova and condensed milk. The taste is similar to the regular milk sweet, and my son Siva enjoying it very much. Sure to become your favourite milk sweet also. To make this easy milk sweet you need unsweetened kova, condensed milk, cardamom powder, powdered sugar, chopped pistachio nuts and ghee. The  kova are sauted in ghee for a few minutes and then mixed with the condensed milk. The kova dough will look like milk halwa and when it gets thick the powdered sugar are mixed well. We have to mix the powdered sugar in two stages so that the sugar will be e

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

Chana Masala - Homestyle Chana Masala - Chana Masala for poori, chapathi and nann

Today we are going to see our all time favourite Chana Masala. It's a simple yet complete food that's easy to make within 30 minutes. I got this recipe from our friend's mom who is from Bodi. The flavours are just delicious. She gave me one kg of her homemade garamasala powder and it is one of our new favourites! The garamasala powder is free from the addition of preservatives, artificial colours and mono sodium glutamate. Any masalas or kurmas made with a unique blend of spices, tastes good. I have been trying to make my own garamasala powder but just keep putting it off. Now I am confident to prepare homemade garamasala powder as she clearly explained the recipe with exact ingredients and measurements. I will try posting the homemade garamasala recipe in virundhombal soon. During our visit to their house, she prepared so many dishes and all of them were lip smacking and the masalas were perfectly balanced, not overpowering the other.  This Chana masala is not the authenti

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this healthy