Kerala’s Puttu and Kadala Curry

Ingredients to make the Puttu

1 cup Puttu podi (ground rice)
1 cup lukewarm water
¼ teaspoon salt
1 tablespoon grated fresh coconut  

Instructions to make the Puttu

1. In a large bowl, combine puttu podi and water. Mix well until everything comes together.
2. Add ¼ teaspoon of salt and mix again.
3. Cover and let it rest for about 10 minutes, until the water is well absorbed. (The mixture should hold its shape when pressed gently, but should not be too dry or crumbly.)
4. Add in the grated coconut to the mixture and mix well.
5. Using a puttu maker, fill the bottom container with water to the recommended level.
6. Bring the water to a boil.
7. Fill the puttu maker's cylindrical container alternating with the prepared puttu mixture and a little grated coconut (leaving about 1 inch of space at the top)
8. Place the cylindrical container on top of the boiling water container.
9. Steam the puttu for 5-7 minutes, or until it is cooked through and fluffy.
10. Once the puttu is cooked, remove it from the steamer and serve hot with kadala curry.

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Ingredients to make the Kadala Curry

Masala paste
½ cup grated coconut
10 madras onions
3-4 dry red chillies
A few curry leaves
½ teaspoon turmeric
1 teaspoon red chilli powder
1 teaspoon coriander powder
A handful of boiled black gram (kala chana)

Kadala Curry
1 tablespoon vegetable oil
1 onion, chopped
1 tablespoon ginger garlic paste
1 green chilli, chopped
A few curry leaves
2 tomatoes, finely chopped
Masala paste (pre-made)
½ cup boiled black gram (kala chana)
Salt, to taste

Instructions to make the Kadala Curry

1. To make the masala paste, in a pan, dry roast all the grated coconut for a minute, add Madras onions, dry red chillies, curry leaves, masalas until the onions turn translucent.
2. Add boiled kala chana along with a little water. Cool the mixture down.
3. ⁠Using a mortar pestle make a paste.
4. For the Kadala curry, heat oil in a heavy bottom pan, add chopped onion, ginger garlic, green chilli, curry leaves and sauté until onion turns translucent.
5. Add chopped tomatoes and sauté till they become soft. Now, add the masala paste and boiled kala chana.
6. Add the leftover kala chana water and mix.
7. Cover and let it cook on a low flame for about 10 minutes or till the oil starts separating a little.
8. Once done adjust the seasoning & serve hot with puttu.