02
Puttu Kadalai
Rare
PUTTU KADALAI - STEAMED RICE-FLOUR AND COCONUT CAKES (PUTTU) SERVED WITH A SPICY KADALA CURRY
Puttu podi layered with coconut and steamed, served with black channa in a roasted coconut masala.
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AMMAMMA'S NOTES.
Puttu podi (rice flour)
as needed
Coconut (grated, for puttu)
1 coconut
Salt
to taste
Oil
as needed
Black channa (for kadala curry)
as needed, soaked overnight
Onion
1
Coriander seeds (daniya)
2 spoons
Asafoetida
1/4 tsp
Red chilly
4
Tamarind
small piece, for pulp
Coconut (for kadala curry masala)
as needed
Mustard seeds
for seasoning
Curry leaves
for seasoning
01
Mix puttu podi with a little hot water (with salt and oil) until just moist, not too wet.
02
In the puttu vessel, fill alternate layers of puttu podi and grated coconut.
03
Place the puttu kuzhal over the cooker once steam starts rising, and steam cook for 3 minutes.
04
Wash and soak black channa overnight, then pressure cook for 6-7 whistles.
05
Heat oil in a pan and fry coriander seeds, red chilly, asafoetida and coconut, then fry the onion separately.
06
Grind the fried masala with the onion and a little cooked channa into a paste.
07
Add the cooked channa and ground masala to a vessel with salt and tamarind pulp, and cook for a few minutes until slightly watery.
08
Finish with a mustard seasoning and curry leaves.
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A SLIGHTLY RARER DISH THAT MADE THE WAIT WORTH IT. THIS IS ONE OF THOSE DISHES I HAD MORE AUTONOMY OVER ONLY ONCE I GOT OLDER. I'D BE TASKED WITH MAKING THE PUTTU ON SUNDAY RIGHT BEFORE EVERYONE ARRIVED SO EVERYONE COULD ENJOY IT HOT.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026