Puttu with Kadala Curry

Ingredients

• 🌰1 cup black chickpeas (kala chana)
• 🍚2 cup puttu powder (coarsely ground rice flour)
• 🧅1 onion, finely chopped
• 🍅2 tomato, chopped
• 🥥½ cup grated coconut
• 🥛¼ cup coconut milk (thick)
• 🧄1 tsp ginger-garlic paste
• 🌶️1 tsp red chili powder
• 🌿1 tsp coriander powder
• 💛½ tsp turmeric powder
• 🔥½ tsp garam masala
• 🥥2 tbsp coconut oil
• 🌰 mustard seeds
• 🍃 curry leaves
• 🧂 salt, to taste

Method

1. 1Soak black chickpeas overnight. Pressure cook them with a pinch of salt until tender (about 5-6 whistles).
2. 2For the Kadala Curry, heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onion, and ginger-garlic paste; sauté until golden.
3. 3Add chopped tomatoes and cook until soft. Stir in red chili powder, coriander powder, turmeric powder, and garam masala. Cook for 2-3 minutes until the raw smell disappears.
4. 4Add the cooked chickpeas to the masala, along with enough water to achieve desired gravy consistency. Season with salt and bring to a simmer. Stir in thick coconut milk and grated coconut, then cook for 5 minutes.
5. 5For the Puttu, combine puttu powder with salt and sprinkle water gradually, mixing with your fingers until crumbly and moist (like wet sand).
6. 6Layer the puttu maker with a spoonful of grated coconut, followed by a layer of the moistened rice flour mixture. Repeat layers, ending with coconut.
7. 7Place the puttu maker on top of a pressure cooker or steamer and steam for 8-10 minutes, or until steam emerges from the top vent of the puttu maker.
8. 8Carefully demould the steamed puttu. Serve hot with the Kadala Curry.