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Sify Home > Food > Vegrecipes > Regional cuisine > Kerala > Kadala curry with puttu
Kadala curry with puttu
By : Rehana Khambaty
Category : Kerala
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
  1. Pressure cook Bengal gram with ginger, green chillies, onions, tomato, turmeric powder, salt and water for seven whistles.
  2. Put cooked gram and the ground masala paste in a pan.
  3. Cook until masala starts to separate from the oil. Remove from the heat.
  4. Heat coconut oil in another pan. Add mustard seeds.
  5. When they splutter, add red chilli, coconut and shallots and fry until golden.
  6. Add curry leaves, stir and add to the gram curry. Check seasoning.

To make the puttu:

  1. Blend the dried rice to a coarse powder.
  2. Roast in a pan on low heat, stirring continuously. Allow to cool.
  3. Put in a bowl and add salt.
  4. Add enough water to get a moist crumbly mixture, and not a wet, sticky one.
  5. In a puttu kutti, or a puttu steamer (a cylindrical appliance), first stuff a handful of the puttu podi, followed by the grated coconut.
  6. Make 3 more layers, beginning and ending with the puttu.
  7. Close and steam for 6 mins.
  8. Serve hot with kadala (gram) curry.
Ingredients:

For the masala paste, fry and blend:
3 tbsp coconut oil
20 gms coriander seeds
5 red chillies
1/2 coconut, grated
4 green cardamoms
2 sticks cinnamon
3 cloves
2 tsp peppercorns

For the Kadala Curry:
250 gms Bengal gram, soaked for 6 hours and drained
1 tbsp ginger julinennes
2 green chillies, slit
3 onions, sliced
50 gms tomatoes, sliced
1/2 tsp turmeric powder
Salt to taste
3 tbsp coconut oil
1/2 tsp mustard seeds
1 red chilli, broken into 3 pieces
1 tbsp coconut flakes
50 gms shallots, sliced
1 sprig curry leaves

For the puttu dough:
500 gms rice, soaked overnight and dried for 8 hours
Salt to taste
Water, as required
1/2 coconut, grated

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