Ingredients
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Puttu:
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1 cup rice flour
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1/2 cup coconut
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2 tbsp Sugar/ jaggery
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Saltas required
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Wateras required to sprinkle
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Kadala:
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1 cup Kadala (Brown Channa)(soaked in water overnight atleast for 8 hours)
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a handful Shallots(Chinna Vengayam)
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1 tomatoroughly chopped
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1/2 tsp turmeric powder
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3/4 tsp red chilli powder
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1/2 tsp coriander powder
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Saltto taste
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To roast and grind`;
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1/2 cup Grated coconut
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6 cut into half Shallots(Chinna Vengayam)
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1 tbsp coriander seeds
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2 Dried red chilies
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a small piece cinnamon
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2 cloves
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To temper:
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1 tsp coconut oil
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1/2 tsp mustard seeds
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few Curry leaves
Directions
How to Make the Puttu:
- Put the rice flour and salt in a mixing bowl.
- Sprinkle in the water a little at a time and mix well.
- The mix should look like grated coconut or breadcrumbs. Do not add to much water or it will become sticky. The consistency is right when the mixture forms a shape when you gently squeeze it in your palms.
- Let it rest for 30-60 mins.
- Once rested, if it is too dry, sprinkle on a little more water.
- Bring water to a boil for 2 mins. Fit the perforated disc correctly on the bottom of the puttu maker.
- Grease the puttu maker and start filling it with the flour mixture then a coconut layer alternately until you fill the puttu maker.
- Now put on the cooker and steam for 5-7 mins on a low heat.
- Turn off the heat and let it rest for 2-3 mins, then gently push it with a wooden spoon or skewer so the puttu comes out clean.
- Serve hot with kadala curry.
How to Make the Kadala:
- Pressure cook channa with water(till immersing level) until soft,dont drain water… keep aside.
- Heat a pan , dry roast all the ingredients listed under ‘to roast and grind’ till slightly golden brown.
- Transfer to a mixer and grind it to a fine paste, Set aside. Heat oil in a kadai – add the items listed under ‘to temper’.
- Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves.
- Then add the coconut paste along with red chilli powder and coriander powder.
- Add required salt.
- Mix well , saute for 3mins then add cooked channa along with water.Allow it to boil.
- Once the curry is thick and oil starts seperating and required curry stage is reached, switch off.
