Kuzha Puttu with Kadala Curry

Kuzha puttu and kadala curry is traditionally had for breakfast in Kerala. The kuzha is a vessel in which puttu is made. The traditional kuzha was made up of two vessels, wherein the bottom portion (puttu kodam / puttu pot) has water in it to create the steam and the upper tall vessel had the puttu mixture (puttu maavu). Now a days the kuzha is available in such a way that it can be placed over a pressure cooker and the kuzha puttu can be made

Print Recipe
Kuzha Puttu with Kadala Curry
Servings
Ingredients
Puttu
Kadala curry
Servings
Ingredients
Puttu
Kadala curry
Instructions
  1. Soak the kadala overnight in water.
  2. Cook the soaked kadala with salt and set aside.
  3. Heat oil in a kadai and saute coconut, dhania seeds, jeera, onions. red chillies till the whole mixture is brown in colour.
  4. Grind the sauteed coconut mixture to a coarse paste and set aside.
  5. Heat oil in a kadai and add the kadala and the coconut paste and cook for 10-15 minutes on low flame
  6. For the puttu, take 1 cup of the puttu maave (puttu powder) and add little salt to it and mix.
  7. Wet the puttu maavu with water in such a way that the powder is still dry but when you close your fist, the maavu retains the shape of the fist... Now divide the maavu into two equal portions and set aside...
  8. Take a pressure cooker, add water to it and heat it, once the water heated close the lid of the pressure cooker...
  9. Take the kuzha and layer the bottom of the kuzha with little coconut.
  10. Layer one portion of the puttu maavu, then add coconut on top of it..then layer the second portion of the maavu and add one more layer of coconut...
  11. Once the steam comes out of the pressure cooked, close the lid of the kuzha and place the kuzha on top of the cooker (place it from where the steam is usually released)...
  12. Steam the kuzha on the cooker for atleast 10 mins..
  13. For removing the puttu: Remove the kuzha from on top of the cooker. Use the thin metal stick given with the kuza and push the puttu from the back of the vessel...
  14. Serve hot with kadala curry

Hare channe ka Kurma

A couple of days back i purchased frozen green chick peas and decided to create a preperation to eat with rotis… traditionally the green / dried dark brown chick peas have been used in south India for ‘chundal’ purposes..so this was something completely my experiment

Print Recipe
Hare channe ka Kurma
Servings
Ingredients
Kurma mixture paste:
Servings
Ingredients
Kurma mixture paste:
Instructions
  1. Cook the green chick peas seperately in a kadai or microwave.
  2. Take a kadai and heat oil and add the jeera, dhania seeds and saunf and saute ...
  3. Add the onions, red chillies, some salt and saute.
  4. Once the onions are light brown in colour, add grated coconut and saute till the whole misture is medium brown in colour...
  5. In the kadai, now add the cooked chick peas, turmeric powder, salt and cook for another 5 more minutes
  6. Add finely diced tomatoes and let it simmer with a lid on top of the kadai till the tomatoes get cooked..(ensure that the tomatoes do not get squashed while turning the curry)
  7. Garnish and serve with rotis...

Vazhaipoo Paruppu Usli

Well this flower cum vegetable preperation is a little messy and should be made only when one has some time on hands. Vazhaipoo (Plaintain flower) is nothing but the flower from which we go on to get bananas…This is my entry for JFI-Banana

jfibanana.jpg

The flower will be in between layers of red skin… The important thing while making any vazhaipoo preperation is that the flowers should all be removed from in between the layers and the stamen (refered to as ‘kalan’ in Tamil) has to be removed from each and everv poo (flower). This is the most time consuming part of the whole preperation… Now lets look at the ingredients and the method to make Vazhaipoo Paruppu Usli.

Print Recipe
Vazhaipoo Paruppu Usli
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Remove the flowers from in between the red layers and remove the stamen from all flowers. (A key while removing the stamen is to use gingely oil (nala ennai) coating on your hands and then remove the stamen from each flower. The oil coating makes it easy to remove the kalan)
  2. Have taken a picture of a single vazhaipoo, the stamen (Kalan) and the cone shaped vazhaipoo. Once we start removing the red layers of the poo, the inner layers are white in colour
  3. Finely dice all the flowers and soak them in very thin buttermilk for 30-40 minutes.
  4. Meanwhile soak the tuvaram parappu in water for 30 minutes and then grind it coarsely with red chillies and some salt...
  5. Steam the ground dhaal paste for 10-12 minutes.
  6. Remove the steamed dhaal paste from the steamer and let it cool for some time...
  7. In a kadal, heat oil and add mustard seeds and let them crackle...
  8. Remove the vazhaipoo from the buttermilk and wash it with water and add it to the kadai.
  9. Add turmeric powder and required salt (keeping in mind that salt has also been added in the dhaal paste) and cook it till done....
  10. Crumble the dhaal paste with hand and set aside.
  11. Once the vazhaipoo is cooked, add the crumbled dhaal and mix well...
  12. Add a little sugar, mix well and garnish with curry leaves.