From the Kerala kitchen 6: Preparing Puttu and Kadala (black Bengal gram) curry

Submitted by rafidhasadique on Sat, 2007-04-21 14:19. Puttu is a common break fast in Kerala and it goes along with Kadala curry, Green gram, pappadam, boiled banana, fish, meat, egg etc. From all these very common combination is Puttu and Kadala curry.
For making Puttu we need a puttu maker. (a vessel designed for making Putt).For preparing it we need fried rice powder, hot water, salt and grate coconut. Mix salt in hot water and springle it in to the rice powder and mix thoroughly. If we take one cup of rice powder then we need only ½ cup of water. Instead of water some people use grind rice and then puttu becomes very soft and delicious.
First we put the strainer in the puttu maker which we get along with the puttu maker then one hand full of grated coconut and two hands full of rice powder we prepare. Heat a pressure cooker with 1 cup of water close the lid and allow it to boil. When steam comes out fit the puttu maker on the cooker. Puttu will be ready within 3 to 5 minutes. When steam comes out through puttu maker remove it from fire and push it out to a plate with a spoon we get along with the puttu maker.Instead of coconut we use grated vegetables and meat.

For preparing Kadala curry, wash and soak 1 cup of kadala in 2 cups of water and 1 table spoon salt over night. Wash it again in the morning and cook it in a pressure cooker with water and salt (if needed) for 30 to 40 minutes in low flame.
Heat a thick bottom pan and pour 2 or 3 spoon coconut oil. Add ½ cup chopped onion and 3 or 4 garlic pieces and sauté well. Then add chopped green chilies, curry leaves and ½ spoon ginger pastes. When it turned brown add 1 sliced tomato and sauté. Then add coriander powder, chilly powder and turmeric powder and sauté. Finally add the cooked Bengal gram and mix well and allow it to boil in a low flame. Serve it hot with puttu .

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