Puttu and Kadala Curry

Ingredients

Method

1. 1

   Cook the Chickpeas

   Drain the soaked chickpeas and place them in a pressure cooker with 3 cups of water and a pinch of salt. Cook on medium-high heat for 5-6 whistles until the chickpeas are soft but not mushy; they should yield easily when pressed between two fingers. Retain the cooking water as it contains deep flavor and nutrients.

2. 2

   Roast the Coconut Masala

   In a small pan, dry roast 1 cup of grated coconut with a few curry leaves on low-medium heat. Stir constantly for 8-10 minutes until the coconut turns a deep golden brown, almost the color of chocolate, without burning. Once cooled, grind to a very smooth, thick paste using minimal water.

3. 3

   Sauté the Aromatics

   Heat 2 tbsp coconut oil in a heavy-bottomed kadai. Add sliced onions and sauté on medium heat until they turn translucent and slightly golden. Add the ginger-garlic paste and slit green chilies, sautéing for 2 minutes until the raw smell of garlic disappears completely.

4. 4

   Bloom the Spices

   Lower the heat to the minimum and add coriander powder, chili powder, and turmeric. Stir for 60 seconds until the spices release their oils and the color darkens, ensuring you do not burn them. Add a splash of water if the spices stick to the pan.

5. 5

   Simmer the Curry

   Add the cooked chickpeas along with their cooking liquid to the masala base. Stir in the ground roasted coconut paste and the meat masala. Bring to a boil, then simmer on low heat for 10-12 minutes until the gravy thickens and a thin layer of oil begins to float on top.

6. 6

   Prepare the Puttu Flour

   In a wide bowl, mix the rice flour and salt. Sprinkle water a little at a time, mixing with your fingertips to moisten the flour. The goal is to reach a 'damp sand' consistency where the flour clumps when pressed in your palm but breaks apart easily; it should not become a dough.

7. 7

   Layer the Puttu Kutti

   Take the Puttu maker (cylindrical mold) and place the perforated disc at the bottom. Start with a layer of grated coconut, followed by 3-4 handfuls of the damp rice flour. Do not press the flour down; keep it loose to allow steam to pass through. Repeat the layers, finishing with coconut at the top.

8. 8

   Steam the Puttu

   Place the Puttu maker over the steamer pot or pressure cooker nozzle. Steam on medium-high heat for 5-8 minutes once steam starts escaping from the top holes of the mold. You will smell the distinct nutty aroma of steamed rice and coconut when it is done.

9. 9

   Unmold and Serve

   Carefully remove the mold and use a wooden stick to gently push the Puttu out from the bottom onto a plate. The cylinder should hold its shape perfectly. Serve immediately while hot to ensure the texture remains soft and light.