Mar 15, 2014

Puttu with kadala kurry

Puttu with Kadala curry ( Kadala curry is ideally made with brown chana but I used kabuli chana)

This recipe is from Kerala, and all in my family love south Indian food. We had puttu with kadala curry in Kadmat island, Lakshadweep for the first time  and my folks just loved it...Puttu is a popular breakfast in Kerala and people in Lakshadweep cherish kerala cuisine especially the seafood. Since last two months I had been trying to source puttu kudam (puttu maker) in Delhi and finally managed to get it from a local street vendor. Then began my search for puttu and kadala curry recipes.....sifted a couple of blogs before I decided to make it in my way.....drawing something from each of them ..but I largely followed this source-(

While kadala kurry is made with brown chana or kadala, I decided to use kabuli chane as  I had puttu with white kabuli chole in Lakshwadeep and we liked it that way, infact I was a little wary if my folks will cherish brown can use either...

To make puttu you need-
Rice rava- 3 cups
grated coconut - 1 cup
curd- 1/2 cup (nowhere it was mentioned to use curd but I used it and it came out well)
salt to taste
  • To make puttu, add curd (optional) and very little water till the flour resembles breadcrumbs...when you tighten it in your fist, it should take shape.
  • Let the flour soak for 30 mins to one hour and if you find the flour too dry, sprinkle some water. I added a little more water in the first go and had the right thing after an hour.

  • Let water boil in puttu maker (or cooker, if you use the one used over cooker), and fix the lower perforated disc well. Add alternate layers of grated coconut (1/4 inch) and puttu flour (11/2 inch) till the rim (leave an inch from top).
  • Steam the puttus for ten minutes and when it is cooked push it using a wooden stick from the bottom on the serving dish.
To make kadala curry-
Brown chana (1 1/2 cups) or kabuli chana (white chick peas)- 1 1/4 cup (soak overnight for 8 hrs)
Add salt and water to kabuli chana and pressure cook it for four whistles on high flame and ten minutes on low flame.
For curry take-
Shalots 8-9 or one large onion 
tomatoes- 2 medium (make a paste)
Dry red chilly- 2 nos
ginger paste- 1 tspn (you can use garlic also)
garam masala- 1 tspn
grated coconut- 1/2 cup
coriander seeds- 1 tbspn
cloves- 2
cinnamon- 1 inch piece
coriander powder- 1 tbspn
red chilly powder- 1 tspn
turmeric- 1 tspn
mustard seeds- 1 tspn
heeng (asofoetida)- pinch
oil- 3-4 tbspn

  • Heat one tbspn oil and add garlic paste,  4-5 shallots cut into half (or slices of half medium sized onion), stir for a  minute or two. Add coriander seeds, cloves, cinnamon and roast all till onions are pink. Add grated coconut and roast for 2-3 mins. 

  • Add garam masala and take off the flame. Grind it in mixer with some water.

  •  For tempering- heat 3 tbspns oil, add mustard seeds, asofoetida, curry leaves and 4-5 shallots (onion). Cook till golden brown and then add tomato paste. Cook till the paste leaves oil and then add coriander powder, chilly powder and turmeric powder. Saute for a minute, add the coconut paste prepared above and salt , mix well and cook for 1-2 minutes.

 Add boiled chana and mix well and cook for 10 mins till required consistency.
  • Serve with hot puttu.

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