Kuzha Puttu Kadala Curry

I have always been associated with lot of evergreen memories with Kerala as most of our planned trips are in and around Kerala.We have always had great welcoming experience right from the accomodation search to the tourist guides each time. And everytime we make a trip to Kerala I always remind myself that I should taste the very famous combination Puttu Kadala curry but somehow I miss it.

Before I joined my new job here, we had been to Neliyamapathy and thats where I finally tasted puttu kadala curry.So thought its time for me(us) to try it at home....amma makes puttu often but we eat with sugar and coconut but this time I made kadala curry to accompany with it. And I cudnt resist myself so clicked only few pics this time ;) the combination is a match made in heaven!

Kuzha Puttu Recipe

Makes 1 kuzha puttu

Ingredients:

• Raw rice (Pacharisi) - 1 cup
• Coconut - 1/2 cup
• Elachi powder - a pinch (optional)
• Sugar - 2 tbsp (optional)
• Salt - as required
• Water - as required to sprinkle

Method:

1. Soak the rice in water for 2 hours. Strain and spread in a cloth, allow the water to drain.
2. Then grind it in a mixer into a fine powder.Dry roast the flour for 5mins in a pan, then sieve it once to get a fine powder.Your puttu rice flour is ready.
3. Take the flour in a basin,add required salt to it. Add salt, sugar, elachi powder and start sprinkling water little by little, mix well.Keep a note that the flour should look like grated coconut or breadcrumbs.Do not add more water to make it sticky.
4. Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut. Do it till you reach the top of the rim of the puttu maker.
5. Meanwhile add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10mins. Check by using the stick given through the hole, the stick should come out clean then ur puttu is ready. Now careful push the puttu from the botton using the given stick. Cut into slices and enjoy with kadala curry.

Can you see the coconut layer in between? I always mess up when I push the puttu from the kuzha so this time I asked amma to do it carefully as I wanted to click and I could see her hands shivering while pushing it hehe

My Notes:

• If you dont have puttu maker then just sprinkle it in idli pan and steam it for 10mins
• Alternatively you can use idiyappam flour or readymade puttu maavu also for making puttu. If using idiyapam / readymade puttu flour continue from step 3.
• Adding elachi and sugar is purely optional when you have kadala curry as sidedish but I like the slight hint of sweetness in my puttu :)
• We have tried in the kudam kuzha puttu maker too but it got misplaced when we relocated. So we got a new one as a attachment with the cooker and it works like a charm every time, its easy too.

Kadala Curry Recipe

Recipe Reference : Mirch Masala

Ingredients :

• Kadala ( Brown Channa) – 1 cup. soaked in water overnight atleast for 8 hours
• Shallots(Chinna Vengayam) – 2
• Turmeric powder – 1/2 tsp
• Salt - as required

To roast and grind to a fine paste:

• Grated Coconut – 1/2 cup
• Shallots(Chinna Vengayam) – 4 cut into half
• Coriander Seeds – 1 tbsp
• Dried Red Chilies – 4 or 5
• Cardamom – 1
• Cinnamon stick – 1/2 inch
• Cloves – 2
• Fennel Seeds – 3 tsp

To temper:

• Coconut Oil – 1 tsp (I used normal cooking oil)
• Mustard Seeds – 1/2 tsp
• Curry leaves –few

Method:

1. Pressure cook channa with water(till immersing level) until soft, keep aside.
2. Heat a pan , dry roast coconut till slightly browned. Add onions and roast till golden brown. Keep aside to cool. Now in the same pan add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds till slightly golden browned. Allow this to cool, add it to coconut and grind to a smooth paste with very little water.
3. Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle. Then add the pressure cooked channa, add little water, turmeric powder then add the ground paste and let it continue to boil for 5-7mins in simmer then add the ground paste allow it to boil. Add required salt. When the curry starts thickening a bit, switch off. Serve hot with puttu or aapam.

My Notes:

• I used normal cooking oil as I didnt have coconut oil.
• Kadala curry serves as a nice sidedish for rotis, puttu, idiyapam or even aapams.
• When I googled for kadala curry there were many sites which even suggested to add red chilli and coriander
  as powders but this freshly ground spice powders gives a very nice flavour.