Kitchen's of the world

Passport & Plate - Puttu with chickpeas curry

India | Thursday, February 12, 2015 | 4 photos

Ingredients:

For puttu:
1. Rice Flour (White or brown rice) - 3 cups
2. Coconut grated – 1 cup
3. Salt – as per taste
4. Water – 1.5 cups approx.
5. Puttu Maker/ Steamer

For chick peas curry:
1. Chick peas – 1 cup
2. Water – 2.5 cups to pressure cook the chick peas
3. Onion – 1
4. Tomatoes – 2
5. Ginger – 1/2 inch
6. Garlic – 5 cloves
7. Turmeric powder – 1/4 tea spoon
8. Chilli powder – 3 tea spoons or as per your spice level
9. Salt - as per taste
10. Bay leaf – 1
11. Oil – 2 table spoon
12. Coriander Leaves – 1 sprig

Masala for chick peas curry:
1. Cumin seeds – 2 tea spoons
2. Fennel seeds – 1 tea spoon
3. Coriander Seeds – 1 tea spoon
4. Cinnamon – 1 inch
5. Cloves – 2
6. Black Cardamom – 2

Method:

Chick peas curry preparation:
1. Rinse and soak the chick peas over night with enough water to immerse them completely. Next morning pressure cook the chick peas with water for 5 whistles. Check if the chick pea is well cooked. It should be soft enough to mash it with a spoon.
2. Dry roast the spices mentioned in the masala for chick peas curry section. Once they cool off grind them. Grind garlic and ginger to a paste and make a puree of the tomatoes
3. In a pan heat oil and sauté onions, ginger garlic paste with a bay leaf. Once the onion turns pink add the tomato puree and sauté till oil starts to separate out. Add the ground spices, chilli and turmeric powder. Fry all the contents for around 5 minutes and then add boiled chick peas with the water in which it was cooked, salt. If required you might have to add more water but do ensure the gravy is not runny. Place a lid and let it simmer for around 8 minutes. The gravy would thicken and reduce. Turn off the gas and garnish with some coriander leaves

Puttu preparation:
1. Take rice flour in a large bowl, add salt and sprinkle warm water little by little. Do not pour large quantity of water; it shouldn’t turn to a paste. You should be able to bind it when held in your palm such that it should hold the shape and crumble when pressed further which means it is of the right consistency. Ensure there aren’t any lumps. Once done let it stay closed for 5 minutes as is.
2. Add around 2 table spoons of grated coconut in the floor of the puttu maker. Next add the rice flour till 1/3rd the cylinder. Layer it up with coconut again). Once done add some more rice flour and a layer of grated coconut. Keep doing this till the puttu maker is completely filled. Spread a final layer of grated coconut and close it
3. Boil 5 cups of water in a pressure cooker. Place the puttu maker on the steam nozzle outlet of the pressure cooker lid. It would take around 12 to 15 minutes for the contents to cook. You can check by inserting a pin into the tiny hole of the puttu maker lid, if it comes off clean the puttu is ready. In case you find rice flour stuck to it, then it needs to be cooked further.
4. Empty the contents of the puttu maker and serve it hot with chick pea curry. If you do not have a puttu maker you can use a steamer to prepare the puttu.

The story behind your recipe:
I had travelled to Wayanad a district in the state of north Kerala, India. A treasure trove for spices, tea and coffee it is the spice heaven of India. Whenever I travel I prefer staying with the locals to get a true flavour of their life. I stayed at Pranavam, a homestay in between a huge spice and coffee plantation. The hosts were an elderly couple who ensured our stay was comfortable. Mrs. Ravindran a kind and amicable lady ensured we were daily fed piping hot local delicacies. There were string hoppers with veg stew, puttu or steamed rice cakes with kadala curry, boiled tapioca with a fiery chutney, steamed dumplings, dosa, idli and a plethora of Kerala delicacies which are typically part of a Kerala Sadya served in a banana leaf. I was overwhelmed with their hospitality and kindness. She played the role of a grandmother for my kids and ensured they were comfortable in her company. With easy access to her kitchen I would watch her cook the delicious lip smacking items. The aroma of coconut oil and spices would waft from her kitchen and engulf the explorer in me. Daily I would eagerly look forward to those moments with her in the kitchen and satiate my senses. All the ingredients like spices, milk, vegetables, fruits would be sourced from the plantation and fields surrounding her house. When I showed interest in tasting the local dish called Pathiri she prepared it in less than 5 minutes. It was here that I learnt the recipe for making Puttu. Back in Kerala it is made in bamboo but here I have listed the method to prepare it using a Puttu maker. In case you do not have a Puttu Maker you can use a steamer to prepare it. Puttu is a healthy and delicious breakfast dish in the state of Kerala in India. It goes well with black or white chickpeas curry (locally known as kadala curry), chicken curry, fish curry, beef curry or egg curry. Some have it with sugar and cow’s milk while few prefer with Banana and crunchy Papadam. Papadam are deep fried flat and round crisps made with rice and lentil flour.

It is these stories which introduce me to the culture of the locals that I am in the lookout for. I prefer experiential travel which gives me the true essence of the region