Puttu with Kadala curry

Puttu with Kadala is the most common breakfast item from the land of Kerala, God’s Own Country. This is one of our favourites at home. When I was a child, we used to have Puttu every Sunday (being a holiday) for breakfast. Amma used to make yummy Puttu with Kadala curry. I still cannot get that Kadala curry recipe right even after trying many times (still trying). Hence, I make a Kadala curry which is simple and goes well with Puttu.

Ingredients for Puttu:

Puttu Maker and Achu (chip or disc with holes) are shown below:

Method:

1. Mix the rice flour, half of the grated coconut and the required amount of salt. Sprinkle water and make a wet dough. The consistency of the dough should be such that we should be able hold it together and crumble it back again.

2. Take the Puttu Kutti ( Puttu Maker) and fix the achu (disc with holes) in. Take some of the remaining coconut and put it into the Puttu Kutti. Then fill it with the dough and finish with grated coconut again. Close the Puttu Kutti with the lid.

3. Steam it for about 10-15 minutes.

4. Take the Puttu out of the Puttu Maker with the help of a long stick which comes along with the Puttu Kutti (as shown in the picture above) and serve it.

Kadala Curry (Black channa curry)

Ingredients:

Method:

1. Boil the soaked channa well in a pressure cooker with salt. Do not discard the water.

2. In a pan, add oil. When the oil is hot, add bay leaf, cinnamon stick, chopped ginger and chopped onions in order.

3. Once the onions turn slightly brown, add tomatoes. Saute well until they turn mushy. Add turmeric powder, red chilli powder, coriander powder and salt.

4. Add water (which was used to boil channa), cover and cook for 5-7 minutes. Stir it and add garam masala. Add more salt if necessary.

5. Add the coriander leaves and cook for another 2 – 3 minutes on low flame.

6. Garnish with curry leaves and serve with Puttu.

Hope you liked this breakfast recipe from my place..Leave your comments and thanks again for visiting my space..

I am sending this recipe to the challenge run by Vanesther “A taste of India on The Spice Trail”