Puttu and Kadala Curry

Pressure cook the soaked kala chana with enough water and a pinch of salt for 5–6 whistles until completely tender. Reserve the cooking liquid.

Prepare the puttu flour: mix rice flour with a pinch of salt. Sprinkle water gradually (about 4–5 tablespoons) and mix with your fingers until the flour resembles wet sand — it should hold shape when pressed but crumble easily.

Fill the puttu maker (cylindrical mould): add a layer of grated coconut at the bottom, then a layer of the moistened rice flour, then coconut again, alternating until the mould is full. End with a coconut layer on top.

Steam the puttu over boiling water for 8–10 minutes until steam comes out from the top. The puttu is ready when it slides out as a firm cylinder.

For the kadala curry: heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chillies, ginger, and garlic. Sauté for 2 minutes.

Add chopped onions and cook on medium heat for 8 minutes until golden brown.

Add tomatoes and cook for 4 minutes until soft. Add turmeric, red chilli powder, and coriander powder. Cook the spices for 2 minutes.

Add the cooked kala chana along with some of the reserved cooking liquid. Stir well and simmer for 10 minutes until the curry thickens and the flavours meld.

Add garam masala, adjust salt, and cook for 2 more minutes. The curry should be thick and coating the chickpeas.

Serve the puttu cylinder on a plate alongside the hot kadala curry.