Kerala Puttu with Kerala Kadala Curry

Layer the Puttu Maker (5 minutes)

• Take the cylindrical puttu maker (puttu kutti) and place the small perforated disc at the bottom.
• Start with a base layer of 2-3 tablespoons of grated coconut.
• Gently spoon the prepared rice flour mixture on top of the coconut until the cylinder is about half full. Do not press or pack the flour down; it must remain loose.
• Add another thin layer of 1-2 tablespoons of grated coconut.
• Fill the rest of the cylinder with the flour mixture, leaving about an inch of space at the top. Finish with a final layer of coconut.

Steam the Puttu (8-10 minutes per batch)

• Fill the base pot (puttu kudam) with 2-3 cups of water and bring it to a vigorous boil.
• Carefully place the filled cylinder onto the nozzle of the base pot and close the lid.
• Steam on medium-high heat. The puttu is perfectly cooked when a steady stream of steam escapes from the holes on the top lid, which typically takes 8-10 minutes. You will also notice a fragrant aroma of cooked rice and coconut.
• Turn off the heat. Using a kitchen towel for safety, carefully remove the hot cylinder from the pot.

Serve Hot (5 minutes)

• Allow the cylinder to rest for a minute to prevent breakage.
• Using the provided rod or the back of a long spoon, gently push the cooked puttu from the bottom out onto a serving plate.
• Repeat the layering and steaming process with the remaining mixture.
• Serve immediately while hot with kadala curry (black chickpea curry), ripe bananas, pappadam, or a sprinkle of sugar and ghee.

Combine and Simmer

• Reduce the heat to low. Add turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for 45 seconds until fragrant, ensuring they don't burn.
• Add the ground coconut masala paste. Cook for 4-5 minutes, stirring often, until it darkens and oil starts to separate from the sides.
• Pour in the cooked chickpeas along with their reserved cooking water. Mix well.
• Using the back of a ladle, lightly mash about 2-3 tablespoons of chickpeas against the side of the pan to naturally thicken the gravy.
• Stir in the remaining 1 tsp of salt and the garam masala.

Finish and Serve

• Bring the curry to a gentle boil. Cover the pan, reduce the heat to low, and simmer for 10-15 minutes to allow the flavors to meld together.
• Check seasoning and adjust salt if needed. The gravy should be thick but pourable.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest for at least 15 minutes before serving. Serve hot with puttu, appam, idiyappam, or chapati.