Chiratta Puttu & Kadala Curry
Posted by Annita on March 17, 2006
|Puttu-Kadala is Kerala’s all the time favourite breakfast and it occupies a vip position in Authentic Kerala Cuisine menu.This steam cooked rice cake, is a healthy alternative to modern junk foods .From the breakfast,Puttu has come a long way to be a round-the-clock favorite.It is indeed a nostalgic meal for us .
Puttu can be prepared with ragi,wheat or almost any grains of your choice.But rice puttu is the most ancient and tastier one.Lots of innovative recipes related to Puttu is getting popular day by day. Puttu stuffed with vegetable,meat,fish,pulses or fruits(Jack fruit puttu is getting popular) are all now available.However it is ,a Malayalee will definitely fall for Puttu…especially when they are away from home.Puttu is becoming more fashionable now ,not only in taste but also in the outlook.Puttu made in authentic “Chiratta”(Coconut Shell) ,known as “Chiratta Puttu” has a unique flavour and appearence.Puttu is usually made in a mould called “Puttu Kutti “.A detailed description about Puttu can be viewed in Reshma’s Green Green Chutney.
I’ve got this mould for ‘Chiratta Puttu‘,which is of coconut shell shape ,and it comes with a lid.The mould has a small hole in the bottom through which steam can pass to the rice flour.This hole in the bottom has to be attached to a pressure cooker.(Note:-The pressure cooker weight should not be used).You can also use Iddli mould or a Fresh coconut shell to make Puttu.Traditional PuttuKutti is available in HotDishes.com with free shipping.
Here goes the my recipe for ChirattaPuttu….
|Rice Flour – 2 cups
(I normally use the Puttu Flour(“PuttuPodi”) made of roasted boiled rice ,which is available in Indian grocery stores.But you can make fine Puttu with plain rice flour also.In Kerala we used to grind the soaked rice and make fresh flour.)
Grated Coconut – 1 cup
Water – as needed (almost 1/2 a cup)
Salt – to taste.
|Mix the salt in water and add it to the flour little by little.Mix well with hand.The mixing should be appropriate such that all the rice grains should be damp enough for steaming.The flour should not turn into a dough form,but has to be in a powdered form itself.The technique of Puttu lies in wetting this flour.
Add half of the grated coconut into it and mix well.Now the flour is ready to use.Mixing jaggery with grated coconut is also popular in some parts of Kerala.
Now to fill the mould, first add 1 tsp of grated coconut into it .Now fill the mould with dampen rice flour and close the lid.
Heat the pressure cooker after filling 2/3 rd of it with water .The mould can be fixed to the cooker,just after the steam is released .Now allow it to to cook in steam for 5-7 minutes.You can see steam coming out from the small holes on the lid of the Puttu maker.
Detach the mould from the cooker and turn it over onto a serving dish.(Kitchen Note:-Always keep Puttu in an air tight container,otherwise it can become dry.Also Dried Puttu can be made fresh by microwaving it after sprinkling some water .)
See thephotograph of traditional PuttuKutti below.(I took this photo from here.)
Posted by Annita
|Puttu can be accompanied with any savories of your choice,but Kadala Curry is considered to be its better half.For a quick breakfast,we even have puttu with ripen bananas or steam cooked plantains.
And this is my mom-in-laws recipe and of course Deepu’s favorite…
|Black ChickPeas (Kadala) – 1 cup
Sliced Onion – 1 medium
Sliced Green Chillies – 2
Sliced Tomato – 1/2
Ginger-Garlic Paste – 1 tbsp
Curry Leaves – a few
Grated coconut – 1 tbsp
Chopped Coriander Leaves – 1 tbsp
Red Chilly Powder – 1/2 tsp
Coriander powder – 1 and 1/2 tsp
Turmeric powder -1/4 tsp
Mustard Seeds -1/2 tsp
|Soak chickpeas overnight .Cook it in a pressure cooker adding enough water,salt ,green chillies,half of ginger-garlic paste and half of sliced onion.Heat little oil in a pan and add grated coconut into it.Fry till light brown and remove it from the pan and clean it well.Keep aside to cool.When it is cooled ,grind it along with 2 tsp of cooked chickpeas and coriander leaves.Again add oil into the same pan and add mustard seeds into it.When they pop,add the curry leaves and the rest of onion and ginger-garlic paste.Saute till the onion turn brown.Add all the maslas and tomato into it.Saute well.Add cooked chickpeas along with the water into the pan.Mix well and allow it to boil for 5 minutes.Just before switching off add ground mixture into the curry.Stir well and simmer it for 2 more minutes.Serve hot.
This goes well with Appam ,Idiappam or Puri as well.
|Posted by Annita|