Kadala theeyal

kadala theeyal kerala cuisine

This is an exclusive Keralan cuisine that has a mixture of flavors that roll in your mouth. There are varieties of theeyal available. The roasted coconut brings a pleasant aroma that makes this dish more outstanding.


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Here I have added black chickpeas(கொண்ட கடலை /சுண்ட கடலை). So there is something to note for health conscious.

Now coming to the recipe,try this flavourful dish and comment me how this turned out for you.


  • Chickpeas(சுண்ட கடலை) – 100 gm
  • Pearl onions(சின்ன வெங்காயம்) – 15
  • Shallots(பெரிய வெங்காயம்) – 1 small sized
  • Garlic clove(பூண்டு) – 10
  • Grated coconut(துருவிய தேங்காய்) – 2 cup
  • Turmeric powder- 1/2 tspn
  • Chilly powder (மிளகாய் தூள்) – 2tbspn
  • Coriander powder(மல்லி தூள் /தனியா தூள்) – 2 tbspn
  • Tamarind(புளி)- lemon sized
  • Coconut oil (தேங்காய் எண்ணெய்)
  • Mustard seed (கடுகு) – 1 tspn
  • Fenugreek seeds(வெந்தயம்) – 1 tspn
  • Curry leaves


Take all the ingredients and set ready. Soak the chickpeas overnight.

Cook the chickpeas in pressure cooker for 5 to 6 whistles by adding little salt. And set aside.

Take a thick bottomed vessel and add 2 tspn coconut oil. I used klf brand pure coconut oil.

Add in Grated coconut,pearl onions, garlic and curry leaves. Roast them all together till a good brown colour but not burnt.

Turn the flame down to low simmer. Add chilli powder, coriander powder and turmeric powder. Roast this for a minute and turn off the flame.

Once the above roasted mixture cools down grind into he mixer to a smooth paste by adding little water. Now squeeze the soaked tamarind to take the puree and keep ready.

In a thick bottomed vessel add in 2 tbspn coconut oil.

Once the oil heats up, add Mustard seed.

After it splutters , add fenugreek seeds and curry leaves.

Add in shallots and saute it till golden brown.

Add in the coconut paste and tamarind puree and mix together

Once it starts to boil with bubbles on the top add the cooked chickpeas and required amount of salt as per your taste and allow it to boil for 10 to 15 min. Switch off the flame.

Serve it with hot rice. This Kuzhambu tastes awesome the next day. You can also have it dosa.

“A coconut shell full of water is a sea to an ant ”


Author: sindhumuthu

Hello friends✋✋,, I am a very usual home maker. Actually was a very normal cook 🙆who tried very bad recipes. But after my marriage when I was forced that I have to cook and no other go because me and my hubby were alone abroad I started taking cooking serious. I started out with lot of flop shows and my seriousness increased and I got explore with more proper and healthy cooking after my son born👨‍👩‍👧. I started being so conscious of his health and food habit. Still day I make sure he is always healthy. Healthy doesn't mean chubby and bubbly. May be chubby and bubbly looks to be cute but that is not only the concern. Hope all will enjoy my blogging. Will come out with healthy and homely recipes. This will surely be a support for ladies like 🍴.

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