Kadala curry with puttu

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Hard

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Ingredients

  • For the masala paste, fry and blend:
  • 3 tbsp - coconut oil
  • 20 gms - coriander seeds
  • 5 red chillies
  • 1/2 coconut, grated
  • 4 green cardamoms
  • 2 sticks cinnamon
  • 3 cloves
  • 2 tsp peppercorns
  • For the kadala curry:
  • 250 gms - Bengal gram (chickpeas), soaked for 6 hours and drained
  • 1 tbsp ginger, julienned
  • 2 green chillies, slit
  • 3 onions, sliced
  • 50 gms - tomatoes, sliced
  • 1/2 tsp - turmeric powder
  • Salt to taste
  • 3 tbsp - coconut oil
  • 1/2 tsp - mustard seeds
  • 1 red chilli, broken into 3 pieces
  • 1 tbsp - coconut flakes
  • 50 gms - shallots, sliced
  • 1 sprig curry leaves
  • For the puttu dough:
  • 500 gms - rice, soaked overnight and dried for 8 hours
  • Salt to taste
  • Water, as required
  • 1/2 coconut, grated

How to Make Kadala curry with puttu

  • Pressure cook Bengal gram with ginger, green chillies, onions, tomato, turmeric powder, salt and water up to seven whistles.
  • Put cooked gram and the ground masala paste in a pan.
  • Cook until masala starts to separate from the oil. Remove from heat.
  • Heat coconut oil in another pan. Add mustard seeds.
  • When they splutter, add red chilli, coconut and shallots and fry until golden.
  • Add curry leaves, stir and add to the gram curry. Check seasoning.
  • To make the puttu:
  • Blend the dried rice to a coarse powder.
  • Roast in a pan on low heat, stirring continuously. Allow to cool.
  • Put in a bowl and add salt.
  • Add enough water to get a moist crumbly mixture, and not a wet, sticky one.
  • In a puttu steamer (a cylindrical appliance), first stuff a handful of the puttu podi, followed by the grated coconut.
  • Make 3 more layers, beginning and ending with the puttu.
  • Close and steam for 6 mins. Serve hot with kadala (gram) curry.

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