Back to 4 servings Kadala curry 1 cup black chickpeas (kala chana or kadala), soaked overnight 4 cups water, for pressure cooking the chickpeas 0.5 teaspoon salt, plus more to taste Puttu 1 cup rice flour, coarse; dry roasted if possible 0.5 cup grated coconut, fresh 2 tablespoons sugar or jaggery, optional water, added gradually to moisten the flour Coconut paste 0.5 cup grated coconut, for the coconut paste 0.25 cup water, for grinding the coconut paste Masala paste 6 shallots, halved or sliced 2 cloves garlic 1 inch ginger, piece 1 tomato, chopped 1 teaspoon fennel seeds 3 cloves, whole 2 cardamom pods 0.5 inch cinnamon stick 0.25 teaspoon turmeric powder 0.5 teaspoon Kashmiri red chilli powder, use less for milder 1 teaspoon coriander powder 0.5 teaspoon garam masala 1 teaspoon coconut oil, plus 1 teaspoon more for tempering 0.5 cup water, for blending the masala paste Tempering 1 tablespoon coconut oil, for the curry; any neutral oil can substitute 0.5 teaspoon mustard seeds 1 dried red chilli, broken curry leaves, a few sprigs 5 shallots, chopped; for tempering 1 green chilli, slit
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1 Step 1: Soak the black chickpeas in plenty of water overnight, then drain and rinse well.2 Step 2: Pressure cook the drained chickpeas with 4 cups of water and the salt for about 7 whistles (or 9 to 10 whistles on a stovetop cooker) until fully tender when mashed between fingers. Reserve the cooking water.3 Step 3: Dry roast the fennel seeds, cloves, cardamom and cinnamon on low heat until fragrant. Cool slightly.4 Step 4: In a pan on low heat, warm 1 teaspoon coconut oil and gently roast the shallots, garlic, ginger, tomato, the grated coconut and curry leaves until aromatic and just golden. Add the turmeric, chilli powder, coriander powder and garam masala and roast briefly until fragrant. Do not burn the spices.5 Step 5: Cool the roasted mixture, then grind with the 1/2 cup water to a smooth masala paste.6 Step 6: Roast the 1/2 cup grated coconut with a little oil on low heat for about 5 minutes until lightly golden. Grind it with 1/4 cup water to a fine coconut paste and set aside.7 Step 7: Make the puttu: mix the rice flour with the salt and sugar or jaggery, then sprinkle in water gradually, rubbing with your fingers, until the flour looks like coarse crumbs that hold their shape when pressed. Rest 30 to 60 minutes, adding a little water if it dries out.8 Step 8: Heat 1 tablespoon coconut oil in a kadai. Splutter the mustard seeds, then add the broken dried red chilli and curry leaves.9 Step 9: Add the chopped shallots and slit green chilli and saute until translucent. Add the masala paste and saute about 2 minutes until the raw smell is gone and oil begins to separate.10 Step 10: Add the cooked chickpeas, the coconut paste and enough reserved cooking water to reach a thick but pourable gravy. Season with salt to taste, bring to a simmer, cover and cook about 15 minutes until the flavors are absorbed and oil separates on top. Mash a few chickpeas to thicken if needed.11 Step 11: Layer the puttu maker: fill with alternating layers of rice flour mixture and grated coconut, starting and ending with coconut, and steam over boiling water for 5 to 7 minutes until the puttu is cooked through.12 Step 12: Rest the steamed puttu for 2 to 3 minutes, then push it out gently with a wooden spoon. Serve hot with the kadala curry.getsaucepan.com/r/d376527e-44c5-5990-ad64-c1a9b42844e3
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