Ragi Puttu with Kerala Kadala Curry

Layer and Steam the Puttu

• Fill the base of a puttu steamer (puttu kutti) with about 2-3 cups of water and bring it to a boil over medium-high heat.
• Place the perforated disc at the bottom of the cylindrical steamer tube. Start by adding a 1-inch layer (about 2 tablespoons) of grated coconut.
• Gently spoon the prepared ragi mixture on top of the coconut, filling it about halfway up the tube. Do not press or pack the flour down, as this will result in a hard puttu.
• Add another layer of grated coconut, followed by the remaining ragi mixture. Finish with a final layer of coconut on top.
• Place the lid on the tube and fit it securely onto the base pot where the water is boiling.
• Steam for 10-12 minutes. The puttu is cooked when a steady stream of steam is released from the vents on the lid. You will also notice a pleasant cooked aroma.
• If you don't have a puttu steamer, you can use an idli stand. Grease the idli plates, fill them with the ragi mixture, and steam for 10-12 minutes.

Serve Hot

• Once cooked, carefully remove the cylindrical tube from the pot using a kitchen towel.
• Remove the lid and use the provided rod or a long wooden spoon handle to gently push the steamed puttu out from the bottom onto a serving plate.
• Serve immediately while hot. Ragi Puttu pairs wonderfully with ripe bananas, a sprinkle of sugar or jaggery, and a drizzle of ghee. For a savory option, serve it with kadala curry (black chickpea curry) or green gram curry.

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.