Puttu - Kadala Curry

Ingredients:

• For Puttu
• Roasted raw rice flour - 1-1/2cup
• Coconut - 1/2 cup
• Salt to taste
• Water
• For Kadala Curry
• Over night soaked Black or white Chenna - 1 cup
• Coconut - 1-1/2 cup
• Red chillies - 5
• Garam masala powder - 1 tsp
• Coriander powder - 2 tsp
• Mustard seeds- 1/4 tsp
• Curry leaves
• Oil
• Ghee (optional)
• Salt to taste

Preparation:

1. Puttu - Mix the flour and salt. Sprinkle little water to the flour and mix it. The consistency should be - when caught in hand, a ball must be formed.
2. Take the puttu mould vessel. Heat little water in the bottom pan of the puttu vessel. In the top elevated part of the puttu vessel, put some coconut, then the mixed flour and then coconut and flour and similarly fill the mould.
3. Now place it on the bottom pan and steam cook it.
4. Kadala Curry - Cook the chenna with little salt.
5. Fry coconut, red chillies to golden brown. Add the coriander powder and garam masala powder after putting off the stove.
6. Now grind it to a fine paste.
7. Heat oil in a pan and splutter mustard seeds, add curry leaves. Add the cooked chenna and the ground paste.
8. Add salt and let it boil till the gravy thickens.
9. Put off the stove and if wanted add 2 tsp of ghee.