Puttu and Kadala Curry( Steamed rice cake and Bengal chick-pea curry)

25 Nov 2011 Leave a Comment

by charleyvarkey in breakfast, Cook book Tags: Bengal, Bengal gram, Chickpea, Chile powder, Coconut, Cook, India, kerala, Mustard seed, Rice flour, Turmeric

Hope all of you had a beautiful day.I am excited to put my first blog .Hope everyone likes it.I am from the land of Coconuts, Kerala.One of the southern most state of India. Kerala is often described as “Gods own country” because of the pristine natural beauty.The coconut fruit is the chief ingredient in all our foods.

Puttu or Steamed rice cake

“Puttu ” is also unique to keralites.The best combination of “Puttu” is kadala curry(Bengal chick-pea curry) or with Banana.But my sister like “Puttu” with Egg curry,it is also a good one.

Here  ”Puttu” is made a  special mould .But it came be made without the mould too.You can use a  small round shape cup instead of it.

Ingredients

• Rice flour            : 2 cup
• Grated coconut:1/4 cup
• Salt    liquid         : 2 table spoon
• Water                    : for mixing

Preparation

• In a pan add the rice flour and heat it for 5 minutes.Stir constantly during the time.After 5 minutes remove from the heat and set aside for cooling.
• In a bowl add cooled flour and sprinkle some water.Add the salt solution and make a wet flour.(Don’t sprinkle water more,just sprinkle so that the flour granules can be bonded together)
• Heat the water for producing the steam.
• In the mould ,firstly add some grated coconut and then add the wet flour.
• Now keep the mould in steam and after 8 minutes,when the steam comes keep it for some for time.After that remove from the stem and take it off the mould. Then you can see it like this(You will get this shape when cooked in cylindrical mould)

As now our “Puttu” is ready we will make some spicy curry for having with puttu.

 Kadala Curry or Bengal chick-pea curry

Ingredients

•  Bengal chick-pea curry : 1 cup of it soaked overnight
• Onion                                     : 1 medium size
• Green chili pepper            :  2 nos
• Salt                                          :  a pinch
• Garlic                                     : 3 pods
• Coconut pieces                  : Hand full (small size)
• Turmeric power                : a little
• Chili powder                       : as you wish

 Making the coconut paste

• Grated coconut     :1/2 cup
• Chili powder           : 1 tablespoon
• Coriander Powder: 1/2 tablespoon
• Garam Masala         : 1 tablespoon
• Turmeric Powder  :1/2 tablespoon

Seasoning

• Oil                       :1 tablespoon
• Mustard seed : 1/2 tablespoon
• curry leaves   : 1 spring

Preparation

• Heat the pan ,add the coconut pieces and fry it till it is golden brown.Then keep it aside.
• Cook the soaked chick pea in 3 cups of water and add little salt solution.
• Heat oil in pan , add the sliced onion,Once it get slight brown color add the garlic ginger paste, green chili and coconut pieces. sauté well .
• Add Bengal chick-pea saute for sometime.
• Add the coocnut paste and mix it with the chickpeas.
• Add water,which was used to cook the Bengal chick-pea and cook for 10-15 minutes in a medium heat.
• Heat oil in another pan and add the mustard seeds.After the mustard seeds get splutter,add red chili and curry leaves
• Pour the mix with the coconut pieces into the Bengal chick pea curry and stir well 

As now our “Kadala” curry is ready.Serve it with “Puttu” and eat.