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Kuzha Puttu Kadala Curry
By : J Sharmilee
Category : Daals and curries, Lentils
Servings : 4
Time Taken : 45-60 mins
Rating :

For Kuzha Puttu:

  1. Soak the rice in water for 2 hours.
  2. Strain and spread in a cloth, allow the water to drain.
  3. Then grind it in a mixer into a fine powder.
  4. Dry roast the flour for 5 mins in a pan, then sieve it once to get a fine powder.
  5. Your puttu rice flour is ready.
  6. Take the flour in a basin, add required salt to it.
  7. Add salt, sugar, cardamom powder and start sprinkling water little by little, mix well.
  8. Keep a note that the flour should look like grated coconut or breadcrumbs.
  9. Do not add more water to make it sticky.
  10. Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut.
  11. Do it till you reach the top of the rim of the puttu maker.
  12. Meanwhile add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10 mins.
  13. Check by using the stick given through the hole, the stick should come out clean then your puttu is ready.
  14. Now carefully push the puttu from the bottom using the given stick.
  15. Cut into slices and enjoy with kadala curry.

Makes 1 kuzha puttu.

For Kadala Curry:

  1. Pressure cook channa with water (till immersing level) until soft, keep aside.
  2. Heat a pan, dry roast coconut till slightly browned.
  3. Add onions and roast till golden brown.
  4. Keep aside to cool.
  5. Now in the same pan add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds till slightly golden browned.
  6. Allow this to cool, add it to coconut and grind to a smooth paste with very little water.
  7. Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle.
  8. Then add the pressure cooked channa, add little water, turmeric powder then add the ground paste and let it continue to boil for 5-7 mins in simmer then add the ground paste allow it to boil.
  9. Add required salt.
  10. When the curry starts thickening a bit, switch off.
  11. Serve hot with puttu or aapam.

Note: 1. If you do not have a puttu maker then just sprinkle the flour in an idli mould and steam it for 10 mins.
2. Alternatively you can use idiyappam flour or readymade puttu maavu also for making puttu. If using idiyapam/readymade puttu flour continue from step 3.
3. Cardamom and sugar are purely optional when you have kadala curry as side dish.

Recipe courtesy:


For Kuzha Puttu:
1 cup - raw rice 1/2 cup - coconut Carcamom powder, a pinch (optional) 2 tbsp - sugar (optional) Salt, as required Water, as required to sprinkle

Kadala curry:

For Kadala Curry:
1 cup - kadala (brown channa), soaked in water overnight or for 8 hours
2 - shallots
1/2 tsp - turmeric powder
Salt, as required

To roast and grind to a fine paste:
1/2 cup - grated coconut
4 cut into half - shallots
1 tbsp - coriander seeds
4 or 5 - dried red chilies
1 - cardamom
1/2 inch - cinnamon stick
2 - cloves
3 tsp - fennel seeds

To temper:
1 tsp - coconut oil (I used normal cooking oil)
1/2 tsp - mustard seeds
Curry leaves, a few

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