Ingredients:

• For kuzha puttu:
• 1 cup – raw Rice
• 1/2 cup – Coconut
• 1 pinch – Cardamom powder (optional)
• 2 tbsp – Sugar (optional)
• salt
• water
• For kadala curry:
• 1 cup – kadala (brown channa), soaked in water overnight or for 8 hours
• 2 – Shallots
• 1/2 tsp – Turmeric powder
• salt
• To roast and grind to a fine paste:
• 1/2 cup – grated Coconut
• 4 – shallots, cut into half
• 1 tbsp – Coriander seeds
• 4 – 5 – Dried red chillies
• 1 – Cardamom
• 1/2 inch – Cinnamon stick
• 2 – Cloves
• 3 tsp – Fennel seeds
• To temper:
• 1 tsp – Coconut oil
• 1/2 tsp – Mustard Seeds
• a few – Curry leaves

Method:

1. For kuzha puttu: Soak the rice in water for 2 hours.
2. Strain and spread in a cloth, allow the water to drain.
3. Then grind it in a mixer into a fine powder.
4. Dry roast the flour for 5 mins in a pan, then sieve it once to get a fine powder.
5. Take the flour in a basin, add salt to it.
6. Add sugar, cardamom powder and start sprinkling water little by little and mix well.
7. The flour should look like grated coconut or bread crumbs.
8. Now add a fistful of grated coconut into the puttu maker and then add rice flour till half then add another handful of coconut.
9. Do it till you reach the top of the rim of the puttu maker.
10. Meanwhile, add water to the pressure cooker and attach the puttu maker to the pressure cooker and steam it for 10 mins.
11. Now carefully push the puttu out, cut into slices and enjoy with kadala curry.
12. For kadala curry:
13. Pressure cook channa with water until it becomes soft; keep aside.
14. Heat a pan, dry roast coconut till slightly browned.
15. Add onions and roast till golden brown. Keep aside to cool.
16. Now in the same pan, add coriander seeds, red chillies, cardamom, cinnamon, cloves and fennel seeds, and saute till slightly golden brown.
17. Allow this to cool, add it to the coconut and grind to a smooth paste with very little water.
18. Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle.
19. Then add the pressure cooked channa, add a little water and turmeric powder.
20. Then add the ground paste and let it continue to boil for 5 – 7 mins in simmer.
21. Add salt, stir. When the curry starts thickening a bit, switch off the stove.
22. Serve hot with puttu or appam.
23. Recipe and Image courtesy: Sharmis Passions
24. http://www.sharmispassions.com/