Friday, July 03, 2015

Puttu Kadala Curry | Kerala Kadala Curry for Puttu | Black Chickpea Curry for Steamed Rice Cake

Puttu is my all time favorite weekend breakfast. Mom usually makes it on Saturdays and even I am following the same. Though Jany doesn't show much interest on Puttu, I made him adapt to it by giving variations. Already I have posted Jany's favorite Chicken Puttu here. I have tasted this Kadala Curry in few Kerala restaurants when I was a kid. After that mom makes it occasionally, dad and I like it. When dad was in Chennai the last time, I tried this and he told that it tastes similar to moms recipe. Here, we go for the recipe:
Ingredients:
Black Channa - 1 Cup 
Shallots - 15 to 20 
Tomato - 1 large or 2 Small   
Kashmiri Chilli Powder - 1 tsp 
Coriander Powder - 1.5 tsp 
Turmeric Powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp 
Salt - as required 
To roast and grind: 
Coconut - 1/2 Cup(grated) 
Dry Red Chilli - 5 
Star anise - 1 
Cardamom - 3 
Cloves - 4 
Cinnamon stick - 1 inch piece
To Temper:  
Oil - as required 
Mustard - 1/2 tsp 
Jeera - 1/2 tsp(Cumin seeds) 
Curry leaves - 2 Springs
Method:
1. Soak black channa overnight and pressure cook for 6 to 7 whistles. Don't drain water from the pressure cooked channa, reserve it for the gravy. Meanwhile, dry roast the items under 'To Roast & Grind'. 
 2. Don't burn the coconut, roast it in medium flame. Allow it to cool and grind it to a smooth paste. Chop the shallots, tomatoes and keep it ready.

3. In a pressure cooker pan, add some oil and allow the mustard, Jeera and curry leaves to crackle. Then add the chopped shallots and cook it until transparent. Finally add the ginger garlic paste,tomato and cook until it mashes. Now add the chilli powder, turmeric powder and coriander powder. Mix it well.
4. Now add the ground coconut paste and enough water for the gravy(use the pressure cooked channa water). Bring everything to boil or pressure cook again for 1 whistle(for the coconut to mix well with the onion and tomato). Finally add the cooked kadalai and allow it to boil for 3 to 5 mins. Switch off the flame.
Serve it with puttu. This can also be served with Aapam or Chapathi.
Points to remember:
  • Instead of roasting the spices(cinnamon,clove,cardamom,start anise) along with coconut, you can use garam masala powder.
  • Shallots give nice flavor to the curry. So don't skip it.
  • Don't burn the coconut while roasting. It will spoil the taste.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. what I like about your posts is you have all the clips of the step by step instructions !! Never tried puttu

    ReplyDelete

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