Ingredients

• For kuzha puttu:
• 1 cup - raw rice
• 1/2 cup - coconut
• 1 pinch - cardamom powder (optional)
• 2 tbsp - sugar (optional)
• salt
• water
• For kadala curry:
• 1 cup - kadala (brown channa), soaked in water overnight or for 8 hours
• 2 - shallots
• 1/2 tsp - turmeric powder
• salt
• To roast and grind to a fine paste:
• 1/2 cup - grated coconut
• 4 - shallots, cut into half
• 1 tbsp - coriander seeds
• 4 - 5 - dried red chillies
• 1 - cardamom
• 1/2 inch - cinnamon stick
• 2 - cloves
• 3 tsp - fennel seeds
• To temper:
• 1 tsp - coconut oil
• 1/2 tsp - mustard seeds
• a few - curry leaves

How to Make Kuzha Puttu Kadala Curry

• For kuzha puttu: Soak the rice in water for 2 hours.
• Strain and spread in a cloth, allow the water to drain.
• Then grind it in a mixer into a fine powder.
• Dry roast the flour for 5 mins in a pan, then sieve it once to get a fine powder.
• Take the flour in a basin, add salt to it.
• Add sugar, cardamom powder and start sprinkling water little by little and mix well.
• The flour should look like grated coconut or bread crumbs.
• Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut.
• Do it till you reach the top of the rim of the puttu maker.
• Meanwhile, add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10 mins.
• Now carefully push the puttu out, cut into slices and enjoy with kadala curry.
• For kadala curry:
• Pressure cook channa with water until it becomes soft; keep aside.
• Heat a pan, dry roast coconut till slightly browned.
• Add onions and roast till golden brown. Keep aside to cool.
• Now in the same pan, add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds, and saute till slightly golden brown.
• Allow this to cool, add it to the coconut and grind to a smooth paste with very little water.
• Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle.
• Then add the pressure cooked channa, add a little water and turmeric powder.
• Then add the ground paste and let it continue to boil for 5 - 7 mins in simmer.
• Add salt, stir. When the curry starts thickening a bit, switch off the stove.
• Serve hot with puttu or appam.
• Recipe and Image courtesy: Sharmis Passions
• http://www.sharmispassions.com/