Kerala puttu and kadala curry

Name: Kerala puttu and kadala curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 3
Cuisine: En
Ingredients: Store bought Puttu powder/Rice flour 2 cups; Salt a pinch; Fresh shredded Coconut 1 cup; Black Chana/Konda Kadala/Black or Brown chickpeas 2 cups (soaked overnight and cooked with salt until soft); Tomato 2 (pureed); Onion 1 small (finely chopped); Coconut ½ cup; Onion 1 small (roughly chopped); Ginger an inch; Garlic pods 3 nos; Coriander and Cumin seeds 2 tablespoon each dry roasted (optional); Coriander cumin powder 1 tablespoon; Garam Masala 1 tablespoon; Green chillies 2 nos; Red Chilli Powder 1 tablespoon; Seasoning -; Mustard seeds 1/ teaspoon; Curry leaves a few; Coconut Oil 2 tablespoon

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Main Dish

Very Easy

1 hour

Preparation

Preparation20 min

Cook time40 min

1)Puttu:
If using rice flour,heat a pan and sauté the flour until raw smell disappears.In a big bowl mix the flour,salt and water until you end up with a crumbled texture. Do not add a lot of water, as we don't need a dough like consistency. For best results, sprinkle water by and gently mix the flour. Add coconut and mix well.Place the mixture in a wide vessel and steam it for about 8-9 minutes in a pressure cooker. You may use an idly stand or jes a plain wide vessel. Serve hot along with Kadala curry(recipe follows).
2)Kadala Curry:
In a wok/skillet, heat oil and add mustard and curry leaves. Add Onions and sauté until translucent. Add the grinded masala paste, sauté for few minutes.Add the tomato puree and cook until the raw smell disappears. Add salt(salt has been already added while cooking the chickpeas, hence be careful while adding it the second time). Add the boiled/cooked chickpeas to this gravy. Add a cup of water and allow it to cook until it thickens.Serve hot with Puttu.