Puttu and Kadala

Kadala Curry


Ingredients to make Kadala curry
Black chana / karuppu kadala – one cup
Onion one
Tomato one small
Green chilly one or two
Turmeric powder half teaspoon
Chilly powder half tea spoon
Coriander powder two teaspoons
Ginger half inch piece
Curry leaves few
Mustard seeds one tea spoon
Coconut oil one table spoon
salt
Dry red chilly one

How to prepare
Soak black chana in water for one whole night.
Wash.
Mix with turmeric, red chily powder and salt.
Cook in enough water till soft.
Take one table spoon chana from this and grind to a paste or mash it.
Mix this in the above cooked kadala.

Again, heat coconut oil, splutter mustard seeds, add red chilly pieces, chopped onion.saute onion till transparent.
Add green chilly, curry leaves and ginger chopped or crushed.
Sauté.
Add tomatoes and coriander powder.
Stir well.
When tomatoes are done, mix with the above kadala solution.check salt.
Boil.
Remove from fire.

You can make this by adding fried coconut instead of mashing chana. Fry half cup coconut with two small onions chopped and few curry leaves. When it turns brown, add coriander powder of the above quantity. Stir for few seconds. Blend this with enough water. Mix this solution with kadala and the above sautéed ingredients. Then just boil this.



Rice puttu with Kadala curry

Rice puttu

Rice puttu/steam cake

Ingredients and method of preparation
For rice powder
Wash and soak raw rice/ pachari or boiled rice / puzhungallari in water for six or more hours. Drain , and dry grind this to make powder. Fry this in a pan for few minutes.

Or take rice powder one cup. Add enough salt. Pour ¼ cup water over this. Mix well with hands till it crumbles. Sprinkle more water if needed to make it wet. This looks like bread crumbs. Don’t add too much water. If you find it sticky add more powder and mix again.

Boil water in puttu kudam / puttu vessel.
Take puttu kutti/ cylindrical mould; level two table spoons of grated coconut. Then add two handful of above mentioned rice powder. Then level little grated coconut above this to cover the rice powder. Again put two hands full of rice powder above this. Do this till the mould is full. Keep the last layer for coconut. Place the kutti/mould on the puttu vessel. Let the steam come through the kutti/mould. Keep for few minutes till the puttu cooked well. Remove the kutti/mould from the vessel and replace the contents into a casserole with the help of a chapathi roller.

Rava/Rawa Puttu
For making rawa puttu
Take one cup rawa. Dry roast it for few minutes. Let it cool. Add little salt and sprinkle water over this. Mix well with hands till it crumbles. Don’t add too much water. Rawa doesn’t need the amount of water used for rice powder. Some times I add about one or two table spoons of rice flour in rawa to avoid too much of wetness. Just steam this in puttu kutti/mould without adding coconut.
Let it cook for few minutes after steam come out. Take the puttu out and break it. Sprinkle little water and mix again. Then follow the method used to make rice puttu with coconut. This rawa puttu is very soft and we don’t need any curry with this. That much soft and tasty!


Rava puttu first stage

We can make different kinds of puttu by this method. Wheat/ Godhambu, Badam/ Almond, Ragi/ Panjappullu, Kappa/Tapioca etc are among them.