Puttu & Green Kadala Curry

Puttu….. is a very popular South Indian  breakfast at Kerala. I have used here the matta rice flour (boiled rice) and fresh coconut. One  need  to have a puttu maker to get the cylindrical and round shapes. You can make with rice flour, ragi, wheat, multi grains with many variations in the stuffing and choice are unlimited.

Puttu

Ingredients

Rice flour – 2 cups **

Coconut – 1 fresh grated coconut

Salt  to taste

Water – as per your requirement

Mix salt in water and add the water little by little to the rice flour and mix it. You should be careful while mixing the water to the rice flour. The flour should be should be in a powdered form but wet enough when you hold it in your hands. For this matta rice powder, it absorbs lots of water. If you don’t add enough of water,  puttu will not be good. Also a point to note, very little of rice flour is enough to make the puttu when compared to the normal rice flour.

Take the puttu mold, first make a coconut layer and then the mixed rice flour then again coconut and then

The rice flour topped with coconut. Cook for about 5 minuts until the steam comes out of the puttu maker.

Since its matta rice puttu, its so soft and yummy better than the other raw rice version.

** I bought this rice flour from Guruvayur. When you go to the temple exit the West nada, turn right and on the left side is this store called Ganesh stores, he has this red and white version of the matta rice. I prefer the red rice as it tastes amazing.

Green Kadala  Curry

Whilst passing through the lentils section at the supermarket, I saw this green channa, my curiosity  was if the channa would remain green till the end?  Hence I picked it  up  and tried making this dish.

When I boiled the channa its was greenJ and looked so pretty but by  the time it was to dish out when I realized the channa changed its colour to its original  brown L. I wonder where the colour vanished as

The curry never turned green too L

This curry is without frying the coconut unlike  the normal way of roasting etc. At my place we  love to have the  curry for puttu this way. I am sure you guys will enjoy it too.

Ingredients

Channa : 1  cup soaked over night and pressure cooked well

Mustard – a pinch

Big Onions – 1 big size 

Red chilli powder    - as per your taste

Coriander  – 1  tbsp

Whole garam masala – clove – 1 nos, cinnamon one small pc, cardamom  1

Tomato – 1 small size

Turmeric  - a pinch

Salt – to taste

Oil – about 2 tbsp (coconut oil or any cooking oil u prefer)

Coriander and curry leave – 2 strings each

Grind this masala to fine paste

Coconut : ¼ cup

Cumin – a pinch

Garlic  - 2 pcs

Ginger  – 1 inch

Method

·        Use a  pan add some oil, throw in the mustard then add the curry leaves, onions and fry till golden.

·        Then add in the boiled channa and mix well (retain the water)

·        Now add the coriander, red chilli powder, turmeric, tomato and sauté well, if it sticks to the pan at that time add few tbsp of boiled water that remains in the channa and mix well the masala

·        Now add salt  pour in the remaining channa boiled water. Cover & let it get cooked well for about 5 – 10 minutes.

·        Pour in the coconut masala, check the salt and let it boil

·        Off the stove, crush the garam masala and add in (optional).

·        Garnish with coriander and curry leaves if required

Latha