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Kadala Theeyal
Kadala Theeyal is a coconut based tangy gravy from Kerala made with shallots and chickpeas.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Indian, kerala
Keyword:
chickepeas, kadala, kuzhambu, theeyal
Servings:
4
Author:
Mullai Madavan
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!