Name: Puttu kadala curry with banana sautee in jaggery sauce recipe by Anjana Kesavan at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 11/2 cups of rice flour; grated coconut- 2 cups; 1 cup bengal gram boiled; masala powder (used home made); 5 cloves of garlic; few curry leaves; turmeric powder-1/2 tsp; small onion-4-5; salt to taste; coconut oil-2 tbsp; peppercorns- a few; jaggery- 1 cup; bananas-2

Ingredients Serving: 4

11/2 cups of rice flour
grated coconut- 2 cups
1 cup bengal gram boiled
masala powder (used home made)
5 cloves of garlic
few curry leaves
turmeric powder-1/2 tsp
small onion-4-5
salt to taste
coconut oil-2 tbsp
peppercorns- a few
jaggery- 1 cup
bananas-2

Instructions

for puttu: Sprinkle small amounts of water on the rice flour. dont add too much. just sprinkle little by little.take a cooker and half fill water.
close the lid without weight. let the steam come out. place the puttu maker filled with rice flour and grated coconut on the nozzle of the cooker.
Let it steam for 15 min. puttu is ready to be served
for kadala curry: Boil bengal gram with masala powder, turmeric powder and salt and keep aside.
saute 1/2 cup grated coconut along with garlic cloves, peppercorn & curry leaves until coconut turns brown. grind this in a mixer and make it in a paste form.
Add this mixture to the bengal gram and boil for few minutes. Add required amount of salt. Switch off the flame after 10 to 15 min.
For tempering fry small onions along with curry leaves in coconut oil. once its golden brown add it to the kadala curry.
For caramelized banana: Slow cook banana in Jaggery in low flame for around half an hour.

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