•Eastern White Rice Puttu Powder
•1 cup grated coconut
•Salt to taste
Mix salt in water and sprinkle water little by little to the rice flour and mix it thoroughly. The rice flour should be wet enough, keep stirring it with your fingers as it should remain in a powdered form and do not mould it in to a dough. If you are using a puttu maker, then add 1 ½ cup of water in the puttu pot and bring it to boil. Now take the cylindrical vessel and add a handful of coconut, then 3- 4 handfuls of rice flour, repeat it until you fill the puttu vessel. Now fit the cylilndrical vessel on the pot. Steam cook it for 4-5 minutes.
Kerala Special Kadala Curry with Eastern Pepper Chicken Masala
•Black Kadala – 250 gm
•Eastern Pepper Chicken Masala – 2 tbsp
•Garlic – 5 pods
•Ginger – small piece finely chopped
•Sliced coconut pieces (thenga kothu ) – 3 tbsp
•Onion – 1 large sliced and chopped
•Green chillies – 3 slit
•Curry leaves – A sprig
•Coconut oil – As required
•Salt – To taste
Soak the kadala overnight and cook in a pressure cooker till soft. After the first whistle, reduce the heat to medium and cook for 4 more whistles. Drain the water.
Heat 1 tsp oil in a pan and add ginger, garlic & chilly. Saute for a few seconds and add the sliced onions. Roast until it turns reddish brown. Add the coconut pieces and saute till they turn to brown colour.
Add cooked kadala & Eastern Pepper chicken masala. Add salt, coconut pieces & curry leaves as required.
Bring to a boil . Mix well and cook until the gravy achieves your desired consistency.
Switch off and serve hot with puttu.
Recipe by: Sujitha Renjith