What is puttu kadala curry made of?
Another spicy traditional dish that is eaten as breakfast in the middle east is the Puttu Kadala. This delicious meal is of high nutritional and health benefit for the ingredients that goes into the preparation especially the peas and the coconut.
Which state is famous for puttu and kadala curry?
The Kadala was traditionally made in bamboo logs which gave the food a sweet scented aroma. The dish is very famous in the state of Kerala but now famous in other parts of the country.
How to prepare Puttu Kadala
Ingredients
- Puttu:
- 1 cup rice flour
- 1/2 cup coconut
- 2 tbsp Sugar
- Salt
- Water
- Kadala:
- 1 cup Kadala (Brown Channa)
- a handful Shallots(Chinna Vengayam)
- 1 tomato
- 1/2 tsp turmeric powder
- 3/4 tsp red chilli powder
- 1/2 tsp coriander powder
- Salt
How to roast and grind;
- 1/2 cup Grated coconut
- 6 cut into half Shallots(Chinna Vengayam)
- 1 tbsp coriander seeds
- 2 Dried red chilies
- a small piece cinnamon
- 2 cloves
To temper:
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- few Curry leaves
Preparation of Puttu step by step
- Put the rice flour and salt in a mixing bowl.
- Sprinkle in the water a little at a time and mix well.
- The mix should look like grated coconut or breadcrumbs. Do not add to much water or it will become sticky. The consistency is right when the mixture forms a shape when you gently squeeze it in your palms.
- Allow the mixture to rest between time 30-60 minutes.
- Once allowed to rest for the stipulated time, if it is too dry, sprinkle on a little more water.
- Bring water to a boil for 2 minutes. Fit the perforated disc correctly on the bottom of the puttu maker.
- Grease the puttu maker and start filling it with the flour mixture then a coconut layer alternately until you fill the puttu maker.
- Now put on the cooker and steam for 5 to 7 minutes on a low heat.
- Turn off the heat and let it rest for 2 to 3 minutes, then gently push it with a wooden spoon or skewer so the puttu comes out clean.
- Serve hot with kadala curry.
How to Make the Kadala:
- Pressure cook channa with water (till immersing level) until it is soft, do not drain water, keep aside.
- Heat a pan, dry roast all the ingredients listed under ‘to roast and grind’ till slightly golden brown.
- Transfer to a mixer and grind it to a fine paste, Set aside. Heat oil in a kadai – add the items listed under ‘to temper’.
- Add shallots and fry till golden brown then add tomato and saute till mushy and raw smell leaves.
- Then add the coconut paste along with red chilli powder and coriander powder.
- Add required salt.
- Mix well, saute for 3mins then add cooked channa along with water and allow it to boil.
- Once the curry is thick and oil starts separating and required curry stage is reached, switch off.
Thank you for reading this article.
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