Theeyal literally means “burnt dish”, a kerala recipe which is typically made out of roasted coconut and other masala ingredients. Every community has their own recipes and there are many variants of Theeyal dishes that differs with the various ingredients used but the base ingredient of all theeyal remains the roasted coconut and tamarind paste that gives it the typical taste. Here is one theeyal recipe from our community kitchen which is made with Channa as the main ingredient, this also happens to be one of my favourite dish that I relish with main traditional dishes like Aapam and Puttu.
Ingredients for Kondai kadalai theeyal
Kondai kadalai (Channa / chickpea) – 1 cup
(you can use either black or white channa)
Coconut - 1/2 cup shredded
Coriander seed – 3 tea spoon
Red chilly – 10
Curry leaves – 12 – 15
Tamarind paste – as per taste
Cooking oil – 1/2 tea spoon
Steps to make Kondai kadalai theeyal
For masala, we need coconut, coriander, red chilly and curry leaves.
Add 1/2 teaspoon cooking oil in fry pan and throw in all the masala ingredients and roast it till coconut turns brown.
Add little water and make a fine paste out of the roasted masala in mixer grinder.
Pressure cook the already soaked channa. Add little salt while pressure cooking. Its better to soak the channa before hand for 4-5 hours in water for easy cooking.
Transfer the pressure cooked channa into a cooking pan. Add the masala paste.
Add tamarind paste as per taste and also add little water for the gravy. Taste the gravy and add salt as per your requirement.
Let it cook till the gravy thickens…
Kondai kadalai Theeyal is ready to be served.
Appam and kondai kadalai theeyal !
Kondai kadalai theeyal goes well with Aapam, Puttu, Idly and dosa.
Instead of Channa, you can also make mixed veg theeyal by replacing channa with mixed vegs like brinjal, bhindi, drumstick, yam, onion and green chilly. You can also throw in little channna optionally. Mixed veg theeyal tastes well with rice.