South Indian · serves 2
Puttu + Kadala Curry
Steamed rice cylinders with black chickpea curry. Kerala's most comforting pairing.
Ingredients
- 2 cups puttu podi (coarse rice flour)
- 1 cup grated coconut
- For the curry: 2 cups black chana soaked overnight, 2 onions, 1/2 cup grated coconut, 2 tsp coriander powder, 1 tsp chilli powder, 1 tsp garam masala, 20 curry leaves, 3 tbsp coconut oil
Method
- Puttu: sprinkle water into the rice flour a little at a time, mixing with your fingers, until it holds a shape when squeezed but crumbles when poked. Too wet and it becomes a solid lump.
- Layer coconut and flour alternately in the puttu maker. Steam 8 minutes.
- Curry: pressure cook the soaked chana with salt, 6 whistles.
- Roast the 1/2 cup coconut till dark brown, then blend with a little water.
- Fry onions and curry leaves, add powders, then the roasted coconut paste and the chana with its water.
- Simmer 15 minutes till thick. Push the puttu out and eat it with the curry and a banana.