Monday, January 14, 2008

Chembha kuzha puttu with kadala curry

Soon after our marriage, my hubby was asking me to try puttu, as it was his favourite. But as far i know, preparing puttu was a lengthy process of washing the rice, draining them and powdering them and steaming. when i told all this process to my hubby, he was the one gave an intro about puttu maker and puttu podi, soon i got convinced and gave it a try. It still remains to be our favourite brunch on week-end's.

If you don't have a puttu maker, You could follow shriya's Recipe. If you look at her puttu's picture, you cant control yourself on trying it soon.

If you have soaked Kadala/brown chick pea overnight, this delicious break-fast can be done in just 10 minutes. This puttu's best pair is kadala curry. i also prefer to eat it along with sugar. Whenever we eat this puttu, we got to have a banana and a glass of milk, for easy disgestion.
preparation time: 8-10 minutes
Required Ingredients for Puttu:

Chembha Rice puttu podi-3 cups
Salt a pinch
Grated coconut-1/2 cup
Water(as required)

and puttu maker.


arrow_42 First heat the water in puttu maker's bottom part(till it's neck).
arrow_42 Meanwhile have the puttu powder in a large vessel and add pinch of salt. now keep sprinkling water and mix. it should come out very soft. don't add too much of water.

Note: It should be very soft and it should just look like grated coconut.

arrow_42 In the pipe of the puttu maker..first fill with grated coconut and one fistfull of puttu podi. a spoon of grated coconut and a fistfull of podi. do this altenatively. on the top finish it with grated coconut.
arrow_42 Steam it for 3-4 minutes. let it remain on stove for a minute, even after switching off the flame.

Kadala Curry[The Best Side-Dish for Puttu]

Ingredients for Kadala Curry:

Brown chick peas-1 cup(soaked overnight)
Green chilli-2
Grated coconut-3 spoons
Curry leaves


arrow_42 Heat oil in a kadai, add mustard and let it splutter. now add slitted green chilli's, curry leaves.
arrow_42 Add sliced onions and fry them. add the sliced tomato and fry it till they become soft.
arrow_42 Now add chick peas, salt, and a pinch of turmeric powder.
arrow_42 Grind some chick peas, coconut scrap's and one green chilli.
arrow_42 Add this grinded paste to the mix in the kadai. now transfer the contents of the kadai to cooker, add water and pressure cook it for 3 whistles.

arrow_42 Garnish with corriander leaves.

This Leaves for RCI-CUISINE OF KERALA hosted by jyothsna of currybazaar.
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