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Theeyal is one of the favorite recipes in the Kanyakumari cuisine. We make Ulli Theeyal, Ennai Kathirikai (Brinjal)Theeyal, Perumpayir (Black eye beans) Theeyal, Vendaikai(Ladies Finger) Theeyal, Poosinikai (Pumpkin) Theeyal, Murungakai(Drumstick) Theeyal, Vathal Theeyal (sun-dried the brinjal, drumstick, mango, guar), etc but my favorite is Channa Theeyal. The base coconut process is the same for all the above recipes, but the flavor changed because of vegetables.
Coconut is a major role in this recipe. We need to roast well until it turns into a brown color, otherwise; the taste is not good. My mom serves this recipe with dosa, idly, rice with egg aviyal, or egg omelet, or egg adai aviyal. hmm, I like to have a rice and egg combination 😋.
Add a brinjal in the pan.
HA! HA! the channa theeyal is ready.
The Health Benefits of Channa / கொண்டை கடலை are
- Controls diabetes and blood sugar levels.
- Maintains healthy bones.
- Reduces inflammation.
- Stabilizes blood pressure.
- Helps in maintaining a healthy heart.
- Lowers cholesterol.
- It helps prevents cancer.
- Enhances immunity.
For more info, please go through the below links.
- For more Veg Recipes, please click the Veg Varieties from Cooking and Craft in the sidebar.
- For more Non-Veg Recipes, please click the Non-Veg varieties from Cooking and Craft in the sidebar.
- For all recipes, please click the Cooking button on my home page.
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INGREDIENTS:
- Desiccated coconut or fresh coconut - 1 cup
- Small onion/ Big onion - 8 nos/1 no
- Channa - 1 cup
- Garlic cloves - 6 nos
- Coriander seeds - 1 tbsp
- Pepper - 1 tsp
- Chili - 5 nos
- Curry leaves - 1 spring
- Salt as per taste
- Tamarind small lemon size
- Oil - 2 tsp
- Mustard seeds - 1 tsp
- Fenugreek seeds - 1/2 tsp
- Brinjal - 1 no
Please look at the Channa Theeyal/ Kondakadalai theeyal recipe in the below video (Audio in Tamil and Caption in English)
INSTRUCTIONS:
- In a hot pan, dry roast the fresh shredded coconut/ desiccated coconut, coriander seeds, whole chilies, pepper seed, curry leaves until the coconut changed to dark brown color. But make sure, not over-burnt because it's changed the gravy flavor.
- Grind the mixture with water in the smooth paste.
- Soak the channa overnight and cook the channa in the pressure cooker for up to two whistles. If you suppose not to soak the channa overnight means cook the channa in the pressure cooker for up to four or five whistles.
- Add the ground mixture, brinjal, channa, and tamarind water, garlic cloves in gravy texture.
- Add salt as per taste.
- Cook the gravy until the bubble oozes out.
- For seasoning: Take another pan, add coconut oil. Once it's hot, temper the mustard seeds, fenugreek seeds, curry leaves, onion.
- Put the tempering mixture in the theeyal.
- In a hot pan, dry roast the fresh shredded coconut/ desiccated coconut, coriander seeds, whole chilies, pepper seed, curry leaves until the coconut changed to dark brown color. But make sure, not over-burnt because it's changed the gravy flavor.
- Grind the mixture with water in the smooth paste.
- Soak the channa overnight and cook the channa in the pressure cooker for up to two whistles. If you suppose not to soak the channa overnight means cook the channa in the pressure cooker for up to four or five whistles.
- Add the ground mixture, brinjal, channa, and tamarind water, garlic cloves in gravy texture.
- Add salt as per taste.
- Cook the gravy until the bubble oozes out.
- For seasoning: Take another pan, add coconut oil. Once it's hot, temper the mustard seeds, fenugreek seeds, curry leaves, onion.
- Put the tempering mixture in the theeyal.
PICTORIAL:
Add 1 cup fresh shredded coconut or 1 cup desiccated coconut and saute well in the hot pan.
After coconut turned to a light brown color, add 1 tbsp coriander seeds, 5 nos whole chilies, 1 tsp whole pepper, curry leaves, 3 small onions in the pan.
Saute well, until the coconut changed to dark brown color. But make sure, not over-burnt because it's changed the gravy flavor.
Cool the roasted base coconut ingredients.
Grind the ingredients into a smooth texture.
Soak the channa overnight and cook the channa in the cooker for two whistles.
Add the ground mixture to the pan.
Soak the gooseberry size tamarind in the warm water for ten minutes, then mix it nicely and pour the filtered tamarind water into the pan.
Add 1 cup of water to the pan.
Add the 6 nos chopped garlic cloves to the pan. It is optional. If you don't like garlic flavor much, then grind only two cloves with base coconut paste. The advantage of garlic is to reduce the gas when we consume channa.
Add the required salt as per the taste.
Close the lid and cook the theeyal recipe and brinjal until the oil separates from the pan.
For seasoning: Add 2 tsp oil to the pan. Once it's hot, add 1 tsp mustard seeds,1/2 tsp fenugreek seeds, 1 spring curry leaves in the pan.
Add chopped 5 small onions to the pan.
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