Breakfast - Puttum Payarum (Traditional Kerala special) Kadala curry

Hello, 

I made Kerala Breakfast today morning. Puttum, Payarum(Green whole moong dal) Its the most healthy breakfast. Balanced with carbohydrates and protein. 

Puttu

Double horse (Puttu podi) rice powder - 400 grms (You can prepare it by soaking boiled/raw rice and pound it)

Grated coconut - 1 cup

salt as required

water to make soft puttu podi

Method of Preparation

In a large bowl add rice powder and salt. Sprinkle water and keen kneading it using circular motion.  We have to make rice granules. So make sure you add very less water at a time and gently do the work. The intention is to make the powder wet so that it can be steamed. In a puttu maker add sufficient water and keep it for boiling. In the long puttu maker carefully place the perforated disk.

Now add a little coconut and the wet rice powder. Make sure you add only a little rice powder and fill it with a little coconut. The puttu will have two to three layers of coconut and rice powder. Allow the puttu to cook in the puttu maker for about 6 to 7 minutes. Once cooked you can see stem is coming out of the top of the vessel. Using the puser carefully remove the puttu from the vessel. Keep it in a hot casserole till you serve the puttu.

 
Payar gravy

Ingredients

Green moong dal - 1/4 kg (soak in water)
Turmeric - 1/2 tsp
salt - as required 

Coconut - 2 tbsp
green chilly - 2
ginger - a small piece

For the tadka

coconut oil - 1 sp
jeera - 1/2 tsp
red chilly - 1 broken
curry leaves - a few


Method of Preparation

Wash, soak and pressure cook green moong dal for three whistles by adding turmeric and salt and sufficient water.  Grind coconut, green chilly and ginger to coarse paste. Remove cooked green moong dal and add coconut paste to it, allow it to boil. In a small pan pour oil add jeera to splutter add red chilly. Pour it on top of the prepared green moong dal. Add curry leaves. Serve hot with puttu.

Update on 25.08.2016

I made soft rice rawa puttu using rice rawa.  Its soft and resemble same like we make back home in trivandrum.  The soaked rice will be pounded in rice Mill.  Finally I got the same texture in store bought soft rice rawa.  The process of making puttu mavu is very simple.  Take two cups of rice rawa,  sprinkle water and keep mixing it with hands.  I have add about a cup of water and little coconut water for the extra soft texture.  The rice rawa was made into moist and left for about an hour before making puttu with coconut in between.  The results are for you to see.  Super soft puttu. 

I am adding one more side dish.  Kadala curry for puttu. It require time to prepare Kadala curry.  

Kadala curry

Ingredients 

Kabuli channa/ black channa  1 cup(soak in water overnight for about 8 hours) 

Small onion about 10
Green chilli  2
Ginger a small piece 
Garlic two pods
Tomato one (optional) 
Coriander powder 1 tsp
Jeera powder 1 tsp
Tej patta 1(bay leaves) 
Saunf  a little 
Ghee or coconut oil for tadka
Coriander leaves a few
Dry kasuri methi leaves a little
Red chilli powder a little
Turmeric powder a little

In a large pressure pan add soaked channa, three cups water, turmeric powder, red chilli powder, coriander powder, salt,  Tej patta and  allow it to boil.

Make a coarse paste out of ginger, garlic, saunf,  shallots, green chilli, and tomato.  Pour little oil or ghee in a small pan add the ground masala gravy.  Let it cook till oil separate from it.  Pour this into channa.  Close the lid of pressure pan.  Allow it to  cook in slow fire for about half an hour.
For the tadka.  Add ghee into the small pan add kasuri methi and chopped coriander.  Pour this aromatic tadka on top of the prepared channa.  Kadala curry is ready to be served as a side dish for puttu.  Enjoy the delicious heavenly most favourite kerala dish as your healthy breakfast.