Indian cuisine · Breakfast & Eggs

Puttu with Kadala Curry

Steamed cylinders of rice flour and coconut, served with a dark curry of black chickpeas.

Ingredients · for 4 servings

• 300 g rice flour
• 120 g grated coconut
• 200 g black chickpeas (kala chana)
• 2 onions
• 3 garlic cloves
• 1 piece ginger (3 cm)
• 2 tomatoes
• 2 tsp ground coriander
• 1 tsp garam masala
• 12 curry leaves
• 3 tbsp coconut oil
• Salt

Instructions

1. Soak the black chickpeas overnight in plenty of water, drain and cook in fresh salted water for 40–45 min. until tender; reserve the cooking water.
2. Rub the rice flour with 1 tsp salt and about 150 ml water, added a splash at a time, between your fingers until it clumps damply but doesn't stick when pressed together.
3. Layer the grated coconut and rice flour loosely in alternating layers in the puttu cylinder or a tall cup set in a steamer, and steam for 8–10 min. until steam escapes from the top.
4. For the curry, heat coconut oil, let the curry leaves crackle briefly, then fry the onions, garlic and ginger over medium heat for 8 min. until golden.
5. Add the ground coriander and garam masala and fry for 1 min., add the tomatoes and let them break down for 5 min., then pour in the chickpeas with 300 ml of the cooking water and simmer uncovered for 10 min. until the sauce is dark and thick.
6. Carefully turn the puttu cylinders out onto plates and serve with the hot kadala curry.