Puttu with Kadala Curry

🔥 Prep

• Measure out 200 g rice flour into a mixing bowl.
• Add 1.5 tsp salt to the rice flour and mix.
• Gradually sprinkle 300 ml water while mixing with fingertips until the mixture resembles coarse crumbs that hold shape when pressed (do not over-wet).
• Grate 80 g fresh coconut (or use pre-grated) and set aside.
• Rinse 100 g black chickpeas, then soak in enough water for at least 4 hours or overnight; drain and set aside.
• Peel and finely chop 1 onion.
• Chop 1 tomato into small pieces.
• Measure 3 tbsp roasted coconut paste, 1.5 tsp coriander powder, 1 tsp chili powder, and 2 tbsp oil; keep ready.

🔥 Cook

• 1. If using a pressure cooker, add the soaked black chickpeas with fresh water (enough to cover) and a pinch of salt; cook over medium heat for 3 whistles (about 10 minutes) until soft; then set aside.
• 2. In a deep pan, heat 2 tbsp oil over medium heat.
• 3. Add the chopped onion and sauté until translucent, about 4 minutes.
• 4. Stir in the chopped tomato and cook until it softens and oil starts to separate, roughly 3 minutes.
• 5. Add the coriander powder, chili powder, and a pinch of salt; mix well and cook for 1 minute.
• 6. Add the cooked black chickpeas (with their cooking liquid) and the roasted coconut paste; stir to combine.
• 7. Simmer the curry over low heat for 10‑12 minutes, allowing flavors to meld and the gravy to thicken; adjust salt if needed.
• 8. While the curry simmers, prepare the puttu: Take a puttu maker (or steamer with a perforated cylinder). Layer moist rice flour and grated coconut alternately: start with a layer of rice flour, then a sprinkle of coconut, repeat until the container is filled, ending with a layer of coconut on top.
• 9. Steam the assembled puttu over medium heat for 8‑10 minutes until steam escapes steadily and the puttu feels firm to touch.
• 10. Remove the puttu from the mold and gently break it into serving-sized portions.

🔥 Serve

• Serve hot puttu alongside a generous scoop of kadala curry.
• Garnish the puttu with extra grated coconut if desired.
• Accompany with sliced banana or papadam for a traditional touch.
• Enjoy the dish while warm, ideally with a side of fresh coconut chutney.