Puttu With Kadala Recipe

Prepare rice flour

If using store-bought puttu podi (roasted rice flour) ensure it is dry and crumbly. If it clumps when pinched add a tablespoon or two of additional fresh roasted rice flour and mix. Sift the flour to remove lumps.

Moisten flour

Place 2 cups roasted rice flour in a large bowl. Add 1 tsp salt and gradually sprinkle about 1 cup of water over the flour while mixing with your fingers. You want the texture to be like damp breadcrumbs: when you press a small amount in your palm it should hold shape but break apart easily. Stop adding water once you reach that texture. If the flour becomes too wet, add a tablespoon of dry rice flour and fluff.

Layer puttu container

Grease the inside of your puttu maker or puttu steamer tube lightly with oil. Layer a small amount (about 2 tbs) of grated fresh coconut at the bottom, then press about 1/3 of the moistened rice flour over it. Repeat with alternating layers of coconut and rice flour, finishing with a layer of coconut on top. Each puttu cylinder holds roughly 1/3 of the dough depending on the size; prepare enough cylinders for all servings.

Steam puttu

Bring about 1–2 cups of water to a rolling boil in the base of the puttu steamer (or a large pot with a perforated insert). Place the filled puttu tube over the steam and close the lid. Steam for 8–10 minutes until you see steam escaping and the rice cylinders smell cooked. Carefully push the puttu out onto a plate using the provided stick or a spoon.

Serve puttu

Serve hot puttu immediately, optionally drizzling 1/2 tbs ghee or coconut oil on each portion and separating the rice cylinders with a fork. Keep warm while you finish the kadala.

Soak and cook chickpeas

Rinse 1 cup dried black chickpeas under cold water. Soak them in 3 cups water for 8 hours or overnight. Drain and rinse. Transfer soaked chickpeas to a pressure cooker, add about 2–3 cups fresh water (enough to cover by an inch), and a pinch of salt. Cook under pressure for 10–15 minutes on medium heat (about 3–4 whistles) or until chickpeas are tender but not falling apart. If using a pot, simmer 45–60 minutes until tender. Reserve cooking liquid.

Tempering

Heat 2 tbs oil in a heavy skillet or pan over medium heat. When hot, add 1 tsp mustard seeds. When they pop, add 1 tsp cumin seeds and about 10 curry leaves. Sauté briefly until the curry leaves are crisp and aromatic.

Sauté aromatics

Add 1 cup finely chopped onion to the pan and sauté for 4–5 minutes until soft and translucent. Add 2 slit green chilies, 1 tsp grated ginger and 2 minced garlic cloves; sauté another 1–2 minutes until raw smell disappears.

Cook tomatoes and spices

Add 1 cup chopped tomato to the onion mixture and cook until tomatoes break down and oil separates slightly, about 5–7 minutes. Stir in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder and 1/2 tsp garam masala; cook for 1–2 minutes to bloom the spices.

Combine chickpeas

Add the cooked chickpeas to the pan along with about 1 cup of the reserved cooking liquid (or plain water) to create a medium-thick gravy. Stir to combine and bring to a gentle simmer. Taste and add 1 tsp salt (adjust to taste). Simmer uncovered for 8–10 minutes so flavors meld and the gravy thickens slightly; mash a few chickpeas against the side of the pan with the back of a spoon if you prefer a thicker body to the curry.

Finish curry

If using, stir in 2 tbs freshly grated coconut and simmer 1–2 minutes. Turn off heat and sprinkle 2 tbs chopped cilantro. Adjust seasoning and consistency — add more water if too thick or simmer longer if too thin.

Optional tempering for extra flavor

For an extra aromatic finish, heat 1 tsp oil in a small tadka pan, add a few mustard seeds and a couple of curry leaves until they pop, and pour this hot tempering over the cooked curry right before serving.

Serve

Serve hot kadala alongside steaming puttu. Provide lemon wedges on the side for those who like a squeeze of lemon juice. Drizzle a little ghee on the puttu if desired.