From South I chose to cook Puttu with Kadala Curry from Kerala. This is a typical Keralites breakfast. Fortunately I had the Puttu mould, which I picked on my visit to kerala. The mould had been lying with me since 6-7 years, but every time I planned some obstacle came up. This time I made sure I make it . While chatting with Padma, she told that there is a specific flour to make Puttu. I tried my luck at the Kerela store and fortunately was lucky. The rice flour for Puttu is slightly coarse , and it needs very little water for binding. One has to add water very gradually .
I was making Puttu for the first time and was not sure if it would come out intact , but thankfully it came out perfect and was a treat with Kadla Curry.
Kadla Curry is a curry with Black Channa or the desi Channa as we call them here. I love the kale channe Chawal combo from North , and Puttu and Kadla Curry is on the same lines, just that in South the use of coconut is in abundance. For a North Indian it might take a while to adapt to this, but as for me I enjoyed it and so did my hubby.
This is a part of my Indian Breakfast for Buffet on Table.
3/4 cup Black Channa
2-3 onions, chopped
1/4 tsp turmeric powder
1 -2 green chilly, finely chopped
Small piece ginger, finely chopped
1/2 tsp garam masala
Salt to taste
To make a paste
1/2 coconut + little water
To roast and grind spice powder
1 tsp cumin seeds
2 whole red chilly
2 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp mustard seeds
Few curry leaves
Pinch red chilly powder
Soak the Channa overnight.
Next day wash again and pressure cook them with salt.
Pressure cook for 1 whistle and then simmer the gas for 15 minutes.
Once the pressure is released, open the cooker and check.
The Channa should be well cooked and soft.
Drain and reserve the extra water.
Heat 2 tbsp oil.
Add the onions and Saute till pink.
Add the coconut paste and cook till dry.
Add green chilly and ginger.
Add the ground spice powder and Garam masala.
Add the boiled channa and Saute for a couple of minutes. The masala and the channa should mix well.
Add the reserved water and let the channa cook on slow fire for 10-15 minutes.
Temper it with mustard seeds, curry leaves and red chilly powder.
Serve with Puttu or steamed rice. Note
I did not add any tomatoes in the curry, but you could add1/2 a cup of puréed tomato before adding the spices.
1 cup coarse rice flour
11/2 tsp salt
1/2 cup water
1/2 cup grated fresh coconut
Add salt to the rice flour and mix well.
Sprinkle little water and mix with hands.
Gradually add more water and keep mixing , till you get a crumbled texture.
Make sure there are no lumps.
Take a small portion of the mixin your hand and press, if it comes together, we are ready to make the Puttu.
Taking the Puttu mould, insert the filter provided.
Put 1 tbsp of grated coconut.
Next put half the rice mix.
Layer it with 1 tbsp of grated coconut.
Now put the rest of the rice mix, and finally end with a layer of coconut.
Close the lid and place the mould on the Puttu vessel which has water in it.
Steam the Puttu till you observe steam coming from the tiny pores of the lid.
The steam signifies that the Puttu is ready.
Remove the Puttu mould, remove the lid and slowly push the filter from the back, you shall see the steamed Puttu coming out in a cylindrical shape.
This can be separated into two, just where we have layered.
Enjoy with papadams, banana or Kadla curry.
Labels: Blogging Marathon, Breakfast, South Indian Cuisine