Indian
Indian - Regional Mains
Puttu
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 cups puttu podi (roasted rice flour)
- • 1 cup grated coconut
- • 1 cup black chickpeas (kadala), soaked overnight
- • 1 tbsp coriander seeds
- • 3 dried red chilies
- • 1/2 tsp turmeric powder
- • 1 tsp mustard seeds
- • 1 sprig curry leaves
- • 2 tbsp coconut oil
Preparation Steps
1
Phase 1
Moisten the rice flour gradually with salted water until crumbly; layer with half the coconut in a puttu steamer and steam 8-10 minutes.
2
Phase 2
Pressure-cook the chickpeas with turmeric and salt until soft.
3
Phase 3
Dry-roast the remaining coconut with the coriander seeds and dried red chilies; grind to a coarse paste.
4
Phase 4
Simmer the chickpeas with the ground paste and 1 cup water for 10 minutes.
5
Phase 5
Heat the coconut oil, pop the mustard seeds, and fry the curry leaves; pour over the curry.
6
Phase 6
Serve the puttu hot with the kadala curry.