Kerala Puttu with Mushroom 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.

Cook the Masala

• Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
• Pour in the tomato puree and add the salt. Mix everything well.
• Cook the masala mixture for 8-10 minutes, stirring often, until it thickens and you see oil separating from the sides of the pan. This step is key for a flavorful curry.

Combine and Simmer the Curry

• Stir in the prepared cashew paste and cook for 1-2 minutes, mixing it thoroughly with the tomato-onion masala.
• Gradually pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy. Bring it to a gentle boil.
• Add the sautéed mushrooms back into the pan. Stir to coat them with the gravy.
• Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the mushrooms to absorb the flavors.

Finish and Serve

• Turn off the heat. Stir in the garam masala and crushed kasuri methi.
• Garnish with freshly chopped coriander leaves.
• Let the curry rest for 5 minutes before serving. Serve hot with roti, naan, or steamed basmati rice.