Kondaikadalai Theeyal -Nagercoil style

I first tasted this delicious dish when I was residing in nagercoil. My mom learned it first, later I learnt it from her. This is more or less similar to puli kuzhambu but the major difference is that lots of roasted coconut is ground and added to this curry giving a distinct flavour. Theeyal is also made with garlic-shallots or other vegetables combination, but this is our favourite.

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Kondaikadalai Theeyal

Ingredients :

1 cup white chick peas/garbanzo beans/kabuli channa (soak for 8 hours)

A small lemon size ball of tamarind

2 tsp of gingelly oil

1/2 tsp fenugreek seeds

salt as required

To roast and grind into paste:

5-6 red chillies (adjust according to taste)

2 tsp coriander seeds

1 tsp gram dhal

few sprigs curry leaves

1/2 tsp raw rice (optional)

1 cup shredded coconut

For tempering :

1 tsp gingelly oil

1 tsp mustard seeds

1 tsp urad dhal

2 sprigs curry leaves

Method:

  1. Cook the soaked chick peas in pressure cooker for 3 to 4 whistles. Add required salt to chick peas after it is being cooked.
  2. Extract the juice from tamarind and keep aside.
  3. In a pan dry roast all the ingredients given under roast and grind, one by one separately. Roast the shredded coconut in a tsp of oil till golden brown in colour.
  4. Grind all the roasted ingredients into a smooth paste.
  5. In a pan heat a tsp of oil and add fenugreek seeds. After they sizzle add tamarind juice, ground paste with required salt. Bring to a boil.
  6. Now add the cooked chick peas and allow to simmer for 7-10 minutes. Do the tempering. Serve with rice, any vegetable kootu and appalam.

 

May 13, 2015. Tags: , , , . Curry/Gravy, Sidedish, Sprouts/Legumes, Vattara samaiyal. Leave a comment.