PUTTU and KADALA (CHICKPEA) CURRY
Traditional South Indian Breakfast
Ingredients
For Kadala (Chickpea) Curry
- 1 tsp Mustard Seeds
- 1 pinch Cumin Seeds & Fennel Seeds
- 2-3 Cloves
- A small slice of Cinnamon Stick
- 1 spring Curry Leaves
- 1 tsp Turmeric Powder & 1 tsp Chilly Powder
- 2 tsp Coriander Powder
- 1 pinch Asafoetida (Kaayam)
- 1 medium Onion (sliced)
- 1 clove Garlic (minced)
- ½ cm Ginger (minced)
- ½ Tomato (chopped)
- ½ Cup Chickpeas (soaked for 1-2 hours)
- Coconut Oil, Salt, Pepper to taste
For Puttu
- 1 cup Rice Flour & Water
- 1 cup grated Coconut
- Salt to taste
Preparation
- Heat up Coconut Oil in pan, add in Mustard, Cumin & Fennel - Seeds, Fry until crackling. Then add Asafoetida.
- Add in Onion, Ginger and Garlic and fry 1 min.
- Then add Curry Leaves and the Turmeric, Chilly and Coriander powder. Also the Cinnamon Stick and Cloves. Fry until fragrant.
- Then add the Tomatoes and cook until soft.
- Then add the Chickpeas and 1 cup water. Bring to a boil and cook until Chickpeas as soft. May take 20-30 mins or more. It will help to mash some of the Chickpeas to thicken up the curry.
- Prepare the Puttu. In a large bowl, add the Rice Flour, a little salt and water a bit at a time until it forms a sandy texture.
- Add a tablespoon of grated Coconut.
- Layer into the Puttu steamer and steam until the hot steam comes up from the top
Traditional South Indian Breakfast
Ingredients
For Kadala (Chickpea) Curry
- 1 tsp Mustard Seeds
- 1 pinch Cumin Seeds & Fennel Seeds
- 2-3 Cloves
- A small slice of Cinnamon Stick
- 1 spring Curry Leaves
- 1 tsp Turmeric Powder & 1 tsp Chilly Powder
- 2 tsp Coriander Powder
- 1 pinch Asafoetida (Kaayam)
- 1 medium Onion (sliced)
- 1 clove Garlic (minced)
- ½ cm Ginger (minced)
- ½ Tomato (chopped)
- ½ Cup Chickpeas (soaked for 1-2 hours)
- Coconut Oil, Salt, Pepper to taste
For Puttu
- 1 cup Rice Flour & Water
- 1 cup grated Coconut
- Salt to taste
Preparation
- Heat up Coconut Oil in pan, add in Mustard, Cumin & Fennel - Seeds, Fry until crackling. Then add Asafoetida.
- Add in Onion, Ginger and Garlic and fry 1 min.
- Then add Curry Leaves and the Turmeric, Chilly and Coriander powder. Also the Cinnamon Stick and Cloves. Fry until fragrant.
- Then add the Tomatoes and cook until soft.
- Then add the Chickpeas and 1 cup water. Bring to a boil and cook until Chickpeas as soft. May take 20-30 mins or more. It will help to mash some of the Chickpeas to thicken up the curry.
- Prepare the Puttu. In a large bowl, add the Rice Flour, a little salt and water a bit at a time until it forms a sandy texture.
- Add a tablespoon of grated Coconut.
- Layer into the Puttu steamer and steam until the hot steam comes up from the top
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