Kondai Kadalai Theeyal – Visual recipe

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

Step 1:

For masala, we need coconut, coriander, red chilly and curry leaves.

 Step 2:

Add 1/2 teaspoon cooking oil in fry pan and throw in all the masala ingredients and roast it till coconut turns brown.

Getting roasted…

Step 3:

Add little water and make a fine paste out of the roasted masala in mixer grinder.

Step 4:

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.

Step 5:

Transfer the pressure cooked channa into a cooking pan. Add the masala paste.

Step 6:

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…

Step 7:

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.