½ cup chickpeas
10 to 15 sliced shallots
½ tsp fenugreek
1 tsp mustard and urad dal
2 sprigs of curry leaves
For grinding paste
¾ cup grated coconut
2 tsp coriander seeds
1 tsp black pepper
3 sprigs of curry leaves
9 red chillies
Step 1 – Wash the chickpeas and soak them in cold water for 5 hours. Once soaked, pressure cook the chickpeas for 8 to 10 whistles and set aside. Take a big piece of tamarind and soak it in warm water for 30 minutes. Extract the juice with 1.5 cup of water.
Step 2 – The spices need to be roasted separately. So first heat the pan and roast the ingredients under ‘ground paste,’ one by one. When roasting grated coconut, roast until it changes colour to dark brown and stir well to make sure that the coconut doesn’t get burnt.
Step 3 – Once the roasted ingredients cool down, add 4 shallots, and garlic cloves and grind them into a smooth paste. Add water when required.
Step 4 –Pour coconut oil in a pan, on low flame and when hot, add fenugreek, mustard and urad dal. Add the sliced shallots and saute for a few minutes. When it turns brown, add the tamarind extract and the ground masala paste. Add salt and mix well. Add water, if required.
Step 5 – When it starts to boil, add the chickpeas and stir well. Close it with a lid and let it boil for 15 to 20 minutes on low flame. Cook it until the curry gets thick.
Step 6 – Switch off the flame when a layer of oil can be seen on top. Serve the Theeyal with piping hot rice and Appalam or pappad.
There is no other dish in Nanjil cuisine that proves the residents’ love of fish and coconut than the aromatic Nanjil Nadu Meen Kuzhambu (fish curry). The ingredients sometimes vary depending upon the choice of vegetables such as drumstick, raw mango or tomato but the base gravy is always made of grated coconut.Read More
Munthiri Kothu is a traditional sweet recipe which is also popular in Kerala. This can be a guilt-free indulgence for those who are health-conscious and yet have a major sweet craving. This snack doesn’t contain any refined sugar and is made using green gram and jaggery coated with a layer of rice batter and deep-fried.Read More
Pazham (fruit) Sarbath is a refreshing summer thirst-quencher and popular street drink in Kanyakumari and parts of Kerala. Sarbath is a traditional juice made using natural flavours. The Nannari syrup used to make the cooling drink is extracted from the roots of a herb called Nannari. Its roots are ground and boiled with jaggery to form a syrup.Read More