PUTTU AND CHICKEN CURRY

 Here is a simple recipe for Puttu (a traditional steamed rice cake) and Chicken Curry (a flavorful and aromatic chicken curry), both popular in South Indian cuisine:

Puttu Recipe

Ingredients:

• 2 cups rice flour (preferably puttu flour)
• 1 cup warm water
• ½ tsp salt (optional)
• 1 cup grated coconut (fresh or desiccated)
• 1 tbsp ghee or butter (optional)
• Puttu maker (steamer)

Method:

1. Prepare the Rice Flour:

   • In a large bowl, add the rice flour and salt (if using).
   • Gradually add warm water, a little at a time, and mix well. The mixture should resemble breadcrumbs and should be moist enough to hold shape when pressed. Do not make it too wet.
   • Once the flour is evenly moistened, let it rest for 10 minutes.

2. Prepare the Puttu Maker:

   • Grease the inside of the puttu maker (or a cylindrical steamer) with a little ghee or butter, if desired.
   • Add a layer of grated coconut at the bottom of the steamer.

3. Assemble the Puttu:

   • Now, add a layer of the moistened rice flour mixture into the puttu maker.
   • Follow it with a layer of grated coconut.
   • Repeat the process, layering rice flour mixture and coconut, until the puttu maker is full.

4. Steam the Puttu:

   • Once assembled, place the puttu maker in a steamer or pressure cooker (without the weight) and steam for about 10-15 minutes, until the puttu is cooked.

5. Serve:

   • Once done, remove the puttu from the steamer. You can gently push it out by pressing the bottom of the steamer.
   • Serve the hot puttu with coconut milk or any curry of your choice, such as chicken curry.

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Chicken Curry Recipe

Ingredients:

• 500g chicken, cut into pieces
• 2 tbsp oil
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1-2 bay leaves
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 cup coconut milk (or 1/2 cup thick coconut paste + water)
• 1 cup water (adjust based on desired curry consistency)
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Sauté the Spices:

   • Heat oil in a large pan or pot.
   • Add the bay leaves, cinnamon stick, and cardamom pods. Sauté for a few seconds until fragrant.

2. Cook the Onions:

   • Add the sliced onions and sauté until golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

3. Cook the Tomatoes:

   • Add chopped tomatoes and cook until they soften and turn into a paste.
   • Add the green chilies, turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

4. Cook the Chicken:

   • Add the chicken pieces to the pot and sauté for about 5-6 minutes until the chicken is browned slightly.
   • Add water to the chicken, cover, and let it cook on medium heat for 20-25 minutes until the chicken is tender and fully cooked.

5. Add Coconut Milk:

   • Once the chicken is cooked, add coconut milk to the curry. Stir well and simmer for 5 minutes to blend the flavors.
   • Add garam masala and adjust salt and spice levels according to your taste.

6. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot with steamed Puttu.
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Serving Suggestions:

• Serve the hot, steaming Puttu alongside the rich and flavorful Chicken Curry for a traditional and comforting meal.
• You can also serve it with coconut milk, chutneys, or pickles to enhance the flavor.

Enjoy your meal!