PUTTU
Ingredients
1. Puttu
podi-2cups
2. Grated
coconut-1/2 cup
3. Water
4. Salt
Method of preparation
1. Mix puttu podi with enough salt.sprinkle water
little by little n mix well with the
fingers without forming lumps.(it should not be too wet or too dry)set aside
for 10 min
2. Take a
puttumaker(puttu kutti) or empty coconut shell can be used, add a tbsp of coconut
then puttupodi n fill the puttukutti as alternate layers.but the top n bottom
layer should be of coconut.keep this on the top of pressure cooker or puttu
kudam.cook
For
5 to 8 min after the steam comes out from the sides of puttumaker.
KADALA
CURRY
(Preparation is
slightly different from the traditional kerala curry but this tastes
yum)
Ingredients
1. Chana(soaked
overnight)-1 ½ cup
2. Ginger cut
into thin slices)-1tbsp
3. Onion(sliced)-1no
4. Greenchilly(slitted)-1
or 2 nos
5. Turmeric
powder-1/2 tsp
6. Salt
7. Water
Pressure
cook all this upto 5 whistles.water level should be same as that of chana.
grind 2 tbsp of cooked chana into fine paste.
For
masala
1. Ginger
garlic paster-1/2 tsp
2. Tomatoe
(chopped)-1no
3. Chilly
powder-1tsp
4. Coriander
powder-3tsp
5. Garam
masala-1/2tsp
6. Tomato
sauce-1tbsp
7. Mustard
seeds-1/2 tsp
8. Oil-1tbsp
9. Curry
leaves-2sprigs
10. Red
chilly-2 nos
11. Shallots(pearl
onion)cut into thin rounds slices-3nos
Method
of preparation
1. Heat oil in
a pan .splutter mustard seeds,add curry leaves,shallots(kunjulli),red chilly.stir
until ulli turns light brown colour.
2. Add ginger
garlic paste sauté for 2min then add chopped tomato.when it start melts add all
powders sauté for 5 min
3. Add cooked
chana mix well with the masala.add some water.keep the lid closed n let it
boil.
4. Add chana
paste, tomatoe sauce n mix well with the curry.check for salt.switch off the
flame n serve .
