Step-by-Step Instructions

1. 1.Prepare Black Chickpeas

   Soak 1 glass of black chickpeas in water overnight to soften them.

2. 2.Cook Black Chickpeas

   Drain the soaked chickpeas and transfer them to a pressure cooker. Add 1 tablespoon of salt and enough water to cover the chickpeas. Pressure cook for 5-7 whistles until the chickpeas are tender.

3. 3.Prepare Puttu Flour Mixture

   In a mixing bowl, combine 1 glass of puttu powder (rice flour), 1 teaspoon of salt, and 3-4 tablespoons of grated coconut. Gradually add 1 glass of water and mix thoroughly with your hands until the mixture is crumbly and neither too dry nor too moist.

4. 4.Steam Puttu

   Place a small amount of grated coconut at the bottom of the puttu maker. Layer with the prepared puttu flour mixture, then add another layer of grated coconut. Repeat this layering until the puttu maker is full. Place the puttu maker on top of a pressure cooker or steamer and steam for 5-10 minutes, or until steam emerges consistently from the top of the puttu maker, indicating it's cooked.

5. 5.Sauté Aromatics for Curry

   Heat 2 tablespoons of oil in a pan. Add 2 sliced onions and 3 slit green chillies. Sauté over medium heat for approximately 5-7 minutes until the onions turn golden brown and translucent.

6. 6.Add Ginger Garlic Paste

   Add 1 tablespoon of ginger garlic paste to the sautéed onions and green chillies. Cook for 1-2 minutes, stirring constantly, until the raw aroma of the paste disappears.

7. 7.Add Curry Leaves and Tomato

   Add a few sprigs of fresh curry leaves and 1 chopped tomato to the pan. Sauté for about 3-5 minutes until the tomato softens and blends with the onions.

8. 8.Add Spices

   Reduce the heat and add the dry spices: 1 tablespoon of coriander powder, 1 teaspoon of chilly powder, 1/4 teaspoon of turmeric powder, 1 teaspoon of chicken masala, 1/4 teaspoon of garam masala, and 1/4 teaspoon of pepper powder. Mix well and cook for 2-3 minutes, stirring continuously, until the raw smell of the spices is gone and they are well combined with the onion-tomato mixture.

9. 9.Combine with Chickpeas

   Add the cooked black chickpeas, along with their cooking water, to the pan with the sautéed masala. Mix everything thoroughly and bring the curry to a gentle simmer. Let it cook for 5-7 minutes for the flavors to meld.

10. 10.Add Coconut Milk

    Pour in 2 tablespoons of diluted coconut milk powder (or freshly ground coconut paste). Stir gently to combine and let the curry simmer for another 2-3 minutes. Do not boil vigorously after adding coconut milk.

11. 11.Prepare Tempering

    In a small separate pan, heat 1 teaspoon of oil. Add mustard seeds and let them splutter. Once they splutter, add a few curry leaves and 3 dried red chillies. Sauté for a few seconds until the chillies darken slightly and the curry leaves become fragrant.

12. 12.Finish Curry

    Pour the prepared tempering over the simmering kadala curry. Mix gently to incorporate the tempered spices into the curry. Remove from heat.

13. 13.Serve

    Serve the hot, freshly steamed puttu with the flavorful kadala curry. Traditionally, it's accompanied by a ripe banana and a cup of tea or coffee.

14. 14.Kids Combo

    For children, puttu can be served with sliced banana and a sprinkle of sugar, offering a sweet and simple option.