Papputu & kooru curry ( coorg cuisine )

Ingredients

1) For Papputu :

• 1 cup broken rice ( thari or coarse powdered rice ) , cleaned and washed twice to remove all - the dirt , but not soaked
• ¾ cup boiled milk
• 1 cup water
• 1 teaspoon sugar
• Salt to taste
• 2 cardamoms , powdered
• ¼ coconut , grated
• 2 tablespoons butter , melted

2) For Kooru Curry :

• 2 cups red rajma, soaked overnight ( reserve the water for cooking )
• Salt to taste
• ½ cup green beans , cut into 2.5 cm lengths
• 2 tablespoon cooking oil
• ½ teaspoon mustard seeds
• 1 tablespoon chopped garlic
• 4 springs fresh curry leaves
• 2 tablespoon chopped onion
• 2 teaspoon Kandhari powder ( this is a chilli powder that is specific to Coorg cuisine. If you - cannot find it , use dried , round , red chillies from the North, and powdered them according to the quantity of chilli powder that you require )
• 3 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 1 teaspoon cumin ( jeera ) powder
• ¼ cup tamarind , soaked in water and mashed to form a thick pulp, add little water and strain or 1 teaspoon tamarind paste
• 1 cup water
• 1 cup fresh coconut , ground to a paste
• ½ teaspoon sugar

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Preparation

• 1) Mix the broken rice , boiled milk , water , sugar , salt, cardamom powder and half of the grated coconut together so that the ingredients are well combined.
• Take a flat tray or "thali", and well grease the tray with melted butter. Pour the rice mixture into the tray and sprinkle the remaining grated coconut on the top.
• Steam for 15 to 20 minutes. Cut into even- sized triangles or shapes of your choice. Serve hot with with a curry.
• 2) Boil the rajma in pressure cooker for 15 to 20 minutes. Cook till soft, adding salt to taste. Wash the beans and set aside.
  
• Heat the oil in a kadai. Temper the hot oil with mustard seeds and chopped garlic. Saute till the garlic turns light brown. Add the curry leaves and the chopped onions. Saute for another minute or two on medium heat.
• Add the chilli powder , coriander powder , turmeric powder and cumin powder and continue to sauté till the masala is cooked. Stir in the tamarind pulp / paste and 1 cup of water. Add cooked rajma and beans and bring to boil. Continue to cook for 10 minutes on a medium heat.
• Stir in the coconut paste and check the seasoning. Add the sugar and mix well. Remove from heat and serve hot .