Puttu - Kadala

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Ingredients
  1. Puttu Podi / Fried Rice Powder – 2 cups
  2. Grated Coconut – 1/2 cup
  3. Grated Cumin – 1 tsp
  4. Salt – As requed
  5. Sugar – 1/2 tsp
  6. Luke Warm Water – Around 1/2 – 3/4 cup
Preparation Method
  1. Mix little salt in half to 3/4 cup of warm water.
  2. Mix 1/2 tsp of grated cumin and 1/2 tsp of sugar with the rice powder.
  3. Sprinkle water on the rice powder and start mixing it so as to make the powder wet.
  4. Keep on sprinkling water and continue mixing, till u can make lumps when you clasp but which can be easily crumbled.
  5. After the mixture has enough moisture, run it in a grinder for a few seconds so that there are no lumps.
  6. For making Puttu, there is a special vessel known as Puttu Kutti which is placed on top of another vessel called Puttu Kudam.
  7. Fill the PuttuKudam with water, not more than half its capacity.
  8. Place a handful of grated coconut in the Puttukutty (special utensil) and then add the rice mixture till half, now add another handful of grated coconut. Continue adding rice mixture and top it with some coconut.
  9. Close the lid and place the PuttuKutti on the PuttuKuddam and steam the Puttu for about 10-12 minutes.
  10. It is ready to be served with Mutta Curry or Kadala Curry or even with bananas.

puttu kutti



kadala curry

Ingredients
  1. Bengal Gram/ Karutha Kadala (soaked overnight in water) – 1 and 1/2 cups
  2. Garlic Cloves (chopped) – 4
  3. Onion (sliced) – 1 large
  4. Tomato (sliced) – 1 large
  5. Green Chillies (slit) – 2
  6. Curry Leaves – A sprig
  7. Ginger Paste – 1 tsp
  8. Garlic Paste – 1 tsp
  9. Meat Masala/Chicken Masala Powder – 1 tbsp
  10. Red chilly powder – 1 tsp
  11. Coriander Powder – 1 tsp
  12. Turmeric Powder – 1/4 tsp
  13. Oil – 2 tbsp
  14. Mustard Seeds – 1/4 tsp
  15. Cilantro (Malli illa) – A few
  16. Salt – As required
  17. Water – As required
  18. Coconut Milk – 1 Cup
Preparation Method
  1. Soak the Bengal Gram overnight or for at least 4 hours. Wash the bengal gram and drain the water.
  2. Heat 2 tbsp oil in a wok and splutter mustard seeds.
  3. Add sliced onions and saute till the onions are translucent.
  4. Add slit green chillies, crushed garlic cloves, curry leaves and chopped tomatoes and saute till the tomatoes are cooked well.
  5. Next add 1 tsp ginger paste and 1 tsp garlic paste and saute for a minute.
  6. Add 1/4 tsp turmeric powder, 1 tsp chilly powder, 1 tsp coriander powder, 1 tbsp meat masala powder and stir fry for two minutes.
  7. Transfer the masala to a pressure cooker along with the bengal gram and add required amount of salt.
  8. Add water (around 2 cups) so as to cover the bengal gram.
  9. Sprinkle some cilantro leaves and mix well.
  10. Pressure cook the kadala upto 4-5 whistles on medium flame. This will take around 20 – 25 minutes.
  11. Remove the lid and add 1 cup of thin coconut milk. Simmer for 5-6 minutes on low flame.
  12. Serve along with rice, puttu, uppumavu, appam or Idiyappam.

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