Kerala style soft Arisi Puttu with Spicy Kadala curry
Kerala cuisine is a culinary style originating in the Kerala, a region in the south of India. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Most of the dishes prepared in coconut oil and coconut based curry is the famous of kerala cuisine.Puttu served with kadala kari is one of the most popular breakfast combination from Kerala. Puttu is basically a steamed rice flour and coconut log. The combination of soft puttu with spicy kadala kari (brown chickpeas curry) is awesome and you should taste it atleast one time. Traditionally puttu was made in bamboo logs and this gave the puttu a lovely aroma. But in this recipe I have shown how to make puttu in a puttu maker. It is very easy to make in puttu maker and the puttu is cooked well in the puttu maker rather than cooking in the steam pots.
Ingredients
- 200g brown chickpeas
- 250g Rice flour
For making masala paste
- 1 tsp oil
- 1 tsp fennel seeds
- kalpasi / black stone flower
- 1 cardamom
- 3 cloves
- a small cinnamon stick
- 5-6 peeled garlic
- 1/2 inch ginger
- 15-20 peeled and chopped shallots
- 2 tbsp grated coconuts
- 1 and 1/2 tsp red chilly powder
- 1 and 1/2 tsp coriander powder
For making kadala curry
- 2 tsp sesame oil
- 2 tsp coconut oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- few curry leaves
- 1 glass of water
- required salt
For tempering
- 2 tsp coconut oil
- few curry leaves
- 1 cut green chilly
- 1/2 tsp kashmiri red chilly powder
For making kuzha puttu
- 5-6 tbsp grated coconuts
- Prepared rice puttu flour
Instructions
- Take 200g brown chickpeas wash and soaked over night. Add enough water with salt and pressure cook for 3-4 whistles.
- Lets make a masala paste for kadala curry. Add 1 tsp oil in a pan, Add 1 tsp fennel seeds, kalpasi / black stone flower,1 cardamom, 3 cloves, a small cinnamon stick, 5-6 peeled garlic, 1/2 inch ginger roughly chopped.
- Add 15-20 peeled and chopped shallots, Add 2 tbsp grated coconuts / chopped. Saute everything in low flame and add 1 big tomato roughly chopped along with curry leaves. Add 1 and 1/2 tsp red chilly powder, Add 1 and 1/2 tsp coriander powder. Saute the masala in oil for 2 mins and switch off. Cool down completely and grind to paste.
- Add 250g rice flour to a mixing bowl. Add 1/2 tsp salt and mix well. Sprinkle water little by little and mix and make the flour wet. Repeat adding water till you hold a shape with the flour. Break the lumps gently. Stop when the flour is wet enough. Take enough time to make this so that you get soft puttu. Cover with a plate and give a resting time of half an hour.
- In a clay pot add 2 tsp sesame oil, 2 tsp coconut oil. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds. Add few curry leaves. Add prepared masala paste, saute for a min. Add cooked chickpeas along with water. Add enough water and required salt. Allow to boil.
- For tempering use 2 tsp coconut oil, add few curry leaves , 1 cut green chilly, 1/2 tsp kashmiri red chilly powder. Adding chilly powder in oil gives nice color to the kadala cury. Add it to the curry prepared.
- Now the puttu mixture is soaked well. Mix well and lets make layers in the puttu maker. Add 2 tsp grated coconuts, add 3-4 tsp puttu flour again add 2 tsp coconuts and rice flour repeat. Finally add coconuts and cover with a lid. Add water in the puttu make and allow to boil.
- After boiling place the kuzha puttu on top. Allow to cook for 7-8 mins or till the steam comes out. Once the steam starts coming out switch off in 2 mins and serve hot.
- Serve in a traditionaly way on the banana leaf. Soft arisi puttu with spicy kadal curry is ready to serve. This kadala curry goes well with idly, dosa, chapathi, rice etc.