PUTTUM KADALEM

Puttum Kadalem is a very famous and very tasty breakfast of Kerala.  Putt is normaly had with with red channa curry or banana. Anywaz it goes well even with pappad, chicken curry or any curry which you like. Here I’m providing you the recipe for Puttu along with Kadala curry (red channa curry)

Puttum Kadalem

The process looks complicated but actually it’s very quick and easy to prepare. The main thing here is the consistency of the rice flour should come perfect. When you are trying it for the 1st time it’s better to take the help of someone who has done it before but then I have tried my best to provide detailed steps and all the guidelines to prepare it. 

You need a gadget called Puttu Maker to prepare this. But you can always you a clean coconut shell and a cooker as a substitute. The puttu which is prepared using coconut shell is known as chiratta putt. (Chiratta in Malayalam means coconut shell)

Puttu Maker

Coconut shell in cooker

Now lets move on to the recipe..

PUTT

Ingredients:

1. Rice flour – ½ kg (Roasted)
2. Grated coconut – 1 cup
3. Salt – for taste
4. Water – as required

Method

1.Mixing the Rice flour:

1. Mix about 2 cups of water with sufficient salt and keep aside.
2. Take a big flat bowl. Transfer the rice powder (roasted) to it. 
3. Sprinkle salt water to the rice flour and mix it with fingers. 
4. Mix it slowly so that it won't roll into small lumps. Break any lumps which forms during mixing. 
5. Spray water little by little. ( Please note that to mix a cup of rice flour, one may not need more than 1/5th of a cup of water)
6. The consistency of the rice flour should be like the Rice powder should not be dry but wet enough for steaming (but unlike chapatti dough or batter for dosa).

2.Steaming:

1. Take Puttu Maker or Cleaned coconut shell
2. This puttu maker has a sieve at the bottom and if you are using coconut shell then we can make a small hole at the bottom.
3. Place a very thin layer of grated coconut at the bottom of the putt maker or coconut shell
4. Fill the moist rice powder up to 1/3rd of the Puttu maker. Then again spread a thin layer of grated coconut. Then again add same amount of rice flour then again spread grated coconut. Repeat the filling process thrice; which means you will have 3 portions of rice flour separated by grated coconut. And the top layer will be of grated coconut. (do not press the flour while filling)
5. If you are doing with coconut shell the fill a thin layer of grated coconut at the bottom of the shell then fill the rest with rice flour then again the top most part with grated coconut.
6. Steam it on for about 5 mins. If you are using coconut shell then 3 mins will be enough for it to get cooked.
7. After 5 mins reduce the flame, remove the putt maker and push the putt from behind the putt maker to a plate slowly without breaking the puttu. From coconut shell you can directly transfer it to a plate but putting the shell upside down over the plate.
8. Then again repeat the process with the rest of the flour and grated coconut. 

Note:

1. Important : Do not apply pressure while filling the flour in puttu maker or coconut shell. The filling should be loosely packed inside the puttumaker. Else the steam will not pass through it
2. While placing the puttu maker or coconut shell filled with rice flour on the steamer, ensure that the water is boiling well. 
3. After removing the puttu maker from steam do not keep it for long, transfer it soon to the plate.

KADALA CURRY (Red Channa Curry)

Ingredients:

1. Red channa (kabuli kadale) – 200gm
2. Onion – 1 Medium
3. Tomato – 1 Big
4. Green chili – 2
5. Grated Coconut – 1 cup
6. Garlic – 3 cloves
7. Chili powder – 1 tsp
8. Coriander powder – 2tsp
9. Turmeric powder – ½ tsp
10. Garam masala powder – 1/2 tsp
11. Oil – 1 tblsp
12. Mustard – ½ tsp
13. Red chili – 2 nos
14. Curry leaves – 2 trig
15. Salt – for taste

Method:

1. Roast grated coconut in little oil until golden brown and off the flame. 
2. Immediately add coriander, chili, garam masala and turmeric powder and mix well
3. Grind the above into fine paste when it cools down
4. Soak Channa(Red) in water over night or for about 6 hours
5. Transfer Channa into a cooker and add chopped onion, chili, tomato, salt, turmeric powder and water.
6. Give it about 6 whistle
7. When it cools down open the lid and add the coconut paste and sufficient water. 
8. Keep it again on the flame and boil for 5mins
9. Check the salt at this stage.
10. Now heat little oil and splutter mustard seeds. Then add curry leaves to it.
11. Pour this seasoning over the curry and serve.