Monday, September 17, 2007

Kerala style Kuzha Puttu and Kadala curry

This is one of my favorite dishes. I got the recipe for this dish from a friend long back. As I use rice flour for making puttu this recipe takes very less time. I usually make it for dinner but it is a standard breakfast item in Kerala. So here is the recipe.

By my standards, this recipe uses a lot of coconut. So, keep out weight watchers :-)

To make puttu (steamed rice flour with coconut)


· Rice flour: 1 cup.

· Shredded coconut: 1 cup

· Salt : to taste.

· Sugar : 1 teaspoon.


Dry roast the rice flour till it becomes golden in color. Let it cool. Mix the rice flour with coconut, salt and sugar and sprinkle some water on it so that the mixture is not too dry. The mix should be moist with not too much water.

Use a steamer or puttu maker and steam this mix in a pressure cooker.

Serve the puttu when it is hot.

For the Kadala (Black chick pea) Curry:


· Black Chick peas / Chana: 1 cup

· Grated coconut : ½ cup

· Onions : 1 nos.

· Whole red chillis : 2

· Cilantro leaves / Coriander leaves : half a bunch

· Curry leaves- 4-5 leaves

· Garlic : 2 cloves


Soak the chana overnight, boil the soaked chana and reserve.

In a pan, add some oil and sauté the onions, red chillis, curry leaves, coriander leaves, coconut and garlic. Saute till the coconut becomes brown.

Grind the above ingredients to a fine paste.

Saute the mustard seeds, add the sliced onions and add the ground paste.

Add water and salt and allow it to boil.

Add the boiled chana/ black chick peas to the paste.

Serve hot with puttu.



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