Puttu with Kadala Curry (South Indian Steamed Rice and Chickpeas)

Ingredients

• •2 cups rice flour
• •1 cup unsweetened shredded coconut
• •1 cup warm water
• •1 tsp salt
• •2 cans (15 oz each) canned black chickpeas, drained
• •1 medium yellow onion, diced
• •2 tomatoes, diced
• •3 cloves garlic, minced
• •1 tbsp fresh ginger, grated
• •1 cup coconut milk
• •2 tsp ground coriander
• •1 tsp ground cumin
• •1/2 tsp ground turmeric
• •1 tsp garam masala
• •2 tbsp vegetable oil
• •8 curry leaves

Directions

1. 1Sprinkle warm water and half the salt over the rice flour until it resembles damp crumbs.
2. 2Layer rice flour and coconut in a puttu steamer and steam for 8–10 minutes.
3. 3Heat vegetable oil and cook onion, garlic, ginger, curry leaves, coriander, cumin, and turmeric for 5 minutes.
4. 4Add tomatoes and cook for 4 minutes until softened.
5. 5Add black chickpeas, coconut milk, remaining salt, and garam masala and simmer for 10 minutes.
6. 6Serve the hot puttu with generous spoonfuls of kadala curry.

💡 The rice flour should clump when squeezed but crumble when touched; too much water makes dense, gummy puttu.

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