Puttu & Kadala Curry

Ingredients:

Rice flour - 2 cups
Grated coconut - 1 cup
Water - 1/2 cup
Salt to taste

Method:-

Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot with Kadala Curry as below.


Ingredients:

Kadala (Gram Dal) - 2 cups
Mustard - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chillie Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
salt to taste
optional ( small pieces of coconut, coconut milk and garam masala powder(1/2 tsp))

Method:

Cook the kadala with salt and keep it aside. In a pan season the mustard and satue onions, ginger, garlic, chillie powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala to it. For extra taste add half cup of coconut milk and masala powder.

Vadas & Coconut Chutney

Ingredients:-

VADA

2 cups urud dal ( black lentils )
2 seranno peppers, minced fine; or 1/4 teaspoon cayenne
1 teaspoon peeled, minced fresh ginger
1/4 teaspoon cumin powder scant
1/8 teaspoon baking soda juice of one lemon
2 teaspoons salt
2 cups oil, for deep frying

Method:-

Soak lentils (dal) in 4 cups water for six hours or overnight.
Drain and wash under running cold water until water runs clear.
Drain completely--press dal down against strainer and shake off every last bit of water.

Process into a thick paste, adding one or two teaspoons of water if needed.
Scrape sides of bowl with spatula and process until all grains are ground.
Mix serrano peppers, ginger, cumin, baking soda, lemon juice, and salt.
Stir in a bit of water to help combine the ingredients.
Add to lentil paste and mix thoroughly.
Heat the oil to 185 degrees (e.g., until hot enough for fried chicken).
Use a melon baller or a teaspoon measure and drop a teaspoonful of the lentil mixture into the hot oil.
Let it fry until it turns a dark brown.
Drain on paper towels. Continue until all of the lentil mixture has been used up.

Serve with Coconut Chutney - Prepared as given below.

COCONUT CHUTNEY

2 cups freshly grated coconut (1 coconut)
1 cup waterjuice of 1 lemon mixed with 1 TBSP brown sugar
4 serrano peppers, minced fine
2 TBSP chopped fresh ginger
1 teaspoon salt
1 1/2 cups fresh cilantro, minced

Process coconut, water, and cilantro until coarsely chopped.
Add serrano peppers and ginger, process briefly to mix.
Add lemon juice and salt. Process until blended and grainy.

Yam & Raw Banana Curry

Ingredients:-
Yam 250 gms
Raw Banana 2
Coconut 1
Peppercorns 1 teaspoon
Mustard 1 teaspoon
Rice 1 teaspoon
Turmeric powder ½ teaspoon
Coconut oil a little, for tempering
Salt to taste

Method:-

Slice the yam and banana into 1-inch pieces after removing the skin.
Cook them with water 1 cup and turmeric powder.
Grind the peppercorns and mix with the vegetables and cook on slow fire for a few minutes. Grind the coconut coarsely with the rice.
Heat the coconut oil and fry the ground coconut and add the yam and banana, coconut paste and salt.
Cook till done, then season with coconut oil and mustard seeds and curry leaves.