RAVA PUTTU WITH KADALA CURRY

 

RAVA PUTTU

Ingredients

1. Roasted rava /sooji -2 cups
2. Shredded coconut – 1 ½ cup
3. Sugar – 2 tbsp
4. Salt as needed
5. Warm water for mixing

Method

1. First mix salt, sugar and ½ cup shredded coconut together, to this add roasted rava and start mixing with your hands sprinkling water little by little until the rava becomes wet like bread crumbs consistency.
2. Take a puttu kutti, add 2 tbsp of shredded coconut to fill the bottom, then fill with rava mix upto the middle, again add a thin layer of coconut, then fill with more rava, finally add another thin layer of coconut at the top and close with a lid.
3. Fill half puttu kudam with water, allow to boil, then place the puttu kutti on top, and let the steam to come out, then reduce the flame and cook for 20 mins. Once done, transfer the puttu to a bowl.
4. Serve hot with kadala curry and pazham.

KADALA CURRY

Ingredients

1. Kadala/ black chick pea  – 1cup (soaked overnight)
2. Water - 4 cups
3. Salt as needed
4. For masala paste
5. Shredded coconut -3/4 cup
6. Dry red chilly – 10
7. Coriander seeds – 2tbsp
8. Garlic – 4 cloves
9. Shallots - 10
10. Turmeric powder – ½ tsp
11. Oil – 1 tbsp
12. Curry leaves a few

For seasoning

1. Oil – 2 tbsp
2. Mustard – 2 tbsp
3. Jeera – 1 tsp
4. Dry red chilly – 2 broken
5. Shallots – 5 chopped
6. Curry leaves – 2 strings

Method

1. Pressure cook soaked and washed kadala adding little salt and 4 cups of water upto 7 whistles.
2. Heat oil in a pan; add shredded coconut, coriander, chilly, shallots, garlic, curry leaves and turmeric powder, sauté until light brown in colour.  When cooled, blend the mix to a fine paste.
3. In a pan heat oil, add mustard seeds and jeera, let it splutter, add dry chilly and curry leaves and sauté. To this add chopped shallots, sauté again, till the onion turn light brown.
4. Then add ground paste to the above and sauté for few more mins. Finally add cooked kadala and enough salt, mix well adjusting the water consistency, cover and cook for few mins until the flavours are absorbed well to a semi watery curry.
5. Enjoy with puttu.