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