PUTTU n KADALA

Puttu is a culinary specialty in Kerala. Its one of the most popular breakfast item .It is made by steaming wet rice powder.You can also use ragi pdr,corn pdr,wheat etc. It is usually served with kadala curry ,pappadam and a banana.Chicken curry is also very popular.I sometimes like to have it simply with sugar and steamed plantains.


For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated lid once it is filled with rice powder.


INGREDIENTS

Rice flour/puttu flour - 2 cups

grated coconut - 1 cup + a handful

water - approx. 1/2 cup

salt

METHOD

Add salt and a handful of grated coconut into the flour and mix well. Add water little by little to the flour and mix it.You have to be careful when you add water, the flour should be just wet enough for steaming . The consistency has got to be right. It should not become too watery.

Fill the lower portion of the puttu maker with water half way through and let it come to a boil.In the mean time layer the Puttu maker(in the top portion) with some grated coconut first, then the rice mixture and then the grated coconut again.

Ones the water starts boiling put the top portion of the puttu maker over this and close it with the perforated lid and let it steam for 5-6 mins.Serve hot with kadala curry.

KADALA CURRY

kadala curry and puttu is the classic combination.Its usually prepared with black chickpeas but i use the white ones because i love its soft texture.So here is the recipe.

INGREDIENTS

Garbanzo beans/chick peas/white chana /black chana - 1 can

shallots/small onions - 10-15 nos , sliced

tomato - 1 medium size,diced

mustard seeds - 1 tsp

green chillies - 3 nos , slit

curry leaves - 1 sprig

salt

TO GRIND


Grated coconut - 1 cup

shallots/small onions - 5 nos,cut in half

peanuts - 1 tbsp

mustard seeds - 1 tsp

cinnamon stick - 1/2 piece

cloves - 3-4 nos

cardamam - 2,skin removed

black peppercorn - 5-6 nos

grated ginger - 1 tsp

turmeric - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

tamarind concentrate - 1 1/2 tsp

METHOD

Heat some oil in a pan and add mustard seeds.Ones it starts to pop add cinnamon stick,cloves and cardamam.Saute for a minute then add peppercorn and peanuts.Ones the peanuts are brown add shallots and grated ginger.Saute until the raw smell goes and add turmeric,red chilli pdr and coriander pdr.Saute all for another couple of mins and transfer it onto a blender.In the same pan dry roast the coconut until brown.Transfer this also into the blender ,add tamarind and grind everything smoothly and keep aside.

Heat oil in a pan.Add mustard seeds.When its starts to pop add curry leaves and green chillies.Stir for a minute then add sliced onions and tomatoes.Saute this until the onions are slightly brown and raw smell of tomatoes are gone.Now add the grinded masala and garbanzo beans.Check salt.Cover and let it simmer for 10-15 mins.serve hot with puttu.

Come back to check what my marathon buddies are upto today!!!

Sri - Mango sevai
Siri - tindora rice
Arundathi -rice cooked up
Swathi - Paneer jalfrezi
Lakshmi - Varuthu Araitha Kootu

Divya - Tomatillo Salsa