Last Updated on May 18, 2017
I am really excited today....Can you guess why..Because there is only one more day for weekend..Hurray!! Who doesn’t expect their weekends right...
Today’s recipe is amma’s signature recipe..Amma makes this more often..This theeyal comes alive during a festival..
we celebrate a local car festival on late November(I think)..During that peoples in our street(including my mum) wakes up so early in the morning (even before the sun is awake) and gets ready for this..
Since they don’t get time to cook anything, what they will do is they make puliyogare and this kadala theeyal the previous day itself..These two dishes survive well the next day or even a couple of days if made properly..
So after the tiring festival(yes they expose so much to hot sun and walk so long in that), people return home starving like anything.The first which they do is eat..I can tell you this taste like heaven during those days...
For your information..I never go for that festival since I am little bit allergic to crowd and sun..He He..
Enough with stories I think..So off you go for the step by step recipes with pictures..
Ingrediants:
Kala Channa-2 cups dried
Shallots / Sambar Onion / Chinna Ulli- 10
Tamarind- 1 small lemon size mixed with water.
Onion Vadakam-5(optional)
Dried Turkey Berry / Chundaikai-2 tblspn(optional)
Dried Cluster Beans / Kothavarangai -15(optional)
Gingelly Oil / Oil- ¼ cup
Salt to taste
Curry leaves-a handful
For Roasting and Grinding:
Coconut-1 cup
Dry Red chilli-7
Coriander seeds or Coriander powder-3 tblspn
Method:
Soak Channa over night..Take this in pressure cooker and add in 5 cups of water..Season with salt and pressure cook for 3 whistles and simmer for 30-40 mins...Turn off the flame and let the pressure go all by itself..Open the pressure cooker and check whether the channa is cooked..It should be very soft when pressed..Set this aside..
Heat oil in a kadai..Add in dry red chilli and fry for 1 min..Now add in coconut and fry this till it get golden brown..It should take around 10 mins.Now turn off the flame and add in coriander powder and mix well..Let this cool down.Now blend this into a smooth paste by adding some water.
Heat oil in a kadai and add vadakam,turkey berry,cluster beans and fry for 2 mins.
Add in shallots and fry for a min..Now add in cooked channa and mix well..
Add in the ground masala and mix well..Add in tamarind water and mix well
Pour in required amount of water and bring that to boil..Season with salt and mix well..
Cover it and simmer for 20-25 mins or until oil separates from the mixture..
Now fry some curry leaves in oil and pour that in..
Serve hot with rice..
Pictorial:
 |
| Take all your ingrediants |
 |
| All dried goodies..I know it looks weird..But it gives unique flavour to the dish |
 |
| Channa is cooked to perfection |
 |
| Heat oil and fry chillies |
 |
| add in coconut |
 |
| fry it |
 |
| till it reaches like this |
 |
| add in coriander powder |
 |
| and mix well |
 |
| take it in a blender |
 |
| make it into a fine puree |
 |
| now fry dried stuffs in oil |
 |
| till it gets golden too.. |
 |
| add in onions.. |
 |
| fry till golden |
 |
| add in cooked channa |
 |
| and in the ground masala |
 |
| pour in tamarind |
 |
| And mix well |
 |
| season with salt |
 |
| Bring that to boil..Please note the foam over the gravy |
 |
| Cover and simmer |
 |
| can you see the foam has vanished and oil is separating..This is sign that shows the gravy is done |
 |
| fry some curry leaves in oil |
 |
| pour it over the curry |
 |
| Serve |
 |
| I know it looks stunning |
Priya (Yallapantula) Mitharwal
whoa !!! that looks to die for. Love the color, paste everything, amazing, very new recipes. Please also free to send it to my coconut event. this fits the bill.
BlueLady
It´s a delicious dish. You´re explained perfectly well.
A greeting!!
Chitra
theeyal looks mouthwatering....love the dark brown color...just the way i like it...yum
Priya
Super delicious fingerlicking theeyal,inviting..
R
what an awesome curry, luv all the exotic flavors going in there....
Anonymous
Could be your greatest piece I have seen
Dzoli
I love the brown dish.Is that earthware?
Amina Khaleel
wow.. gravy looks awesome.. liked your step by step pictorial very much... you put in so much effort... keep up the good work...
Torviewtoronto
yummy looking delicious dish
Mélange
Extremely tempting theeyal with channa.This makes me bit nostalgic and a sense of craving builds up..Nice work Aarthi.
Rajee
Hey Aarthi...... I love this dish so much..
Yuvana's Favourites
looks colourful and yummy
Amelia's De-ssert
Aarthi, oh! it looks so delicious. Lovely presentation.
Rekha shoban
yummy theeya...doing in earthern pot gives yummy taste!
sophie @ sophies foodie files
MMMMM,..;your dish looks utterly tasty! 🙂
thanks for visiting my blog so that I could discover yours!
What is channa? Looks intruiging!
Aarthi
@Sophie..Channa is what you call as Chickpeas
Aarthi
@Dzoli you are right..It is earthware
Lynn
Mmm, this looks delicious! It looks like you have lots of good stuff cooking over here. Thanks for coming by to visit. It's great to meet you 🙂
Tina
perfet with hot rice nd curd..looks prfect nd tempting..
Shaheen
The coconut gravy sounds lovely. I love chickpeas too!
Becca's Dirt
I am your newest follower. Thanks for stopping by my cooking blog. Soup looks yummy.
khushi
another traditional one...loved it...delicious recipe
Event: Kerala Kitchen
Ricki Jill Treleaven
Mention coconut gravy, and you have my full, undivided attention! This one sounds like heaven.
Anonymous
Where will you get cluster beans,turkey berry.Will you get this in the kerela shop!!!
Aarthi
@AnonymousYes i think you can get in any indian shops
Tina Chahal
Yummy!!
Where can I find the dried stuff that you put before adding the channa's?
Are these available in the South Indian grocery place in Canada?
Aarthi
@Tina ChahalYes it will be available..Look in the papad and vadam section
Anonymous
Really your receipes are very yummy . I like it very much. Easy simple and yummy. Thanks aarthi