Steamed Finger Millet Cakes with Black Chickpeas Gravy ( கேழ்வரகு புட்டு கடலை கறி )

Steamed Finger Millet Cakes with Black Chickpeas Gravy ( கேழ்வரகு புட்டு  கடலை கறி )

 After making the Andhra special Pesarattu last week, incidentally  happened to make the Kerala special for breakfast yesterday.
Idli is to Tamilnadu likewise Puttu is the popular breakfast option in Kerala. Rice puttu and kadalai curry is the preferred combination. The Keralities relish Puttu with Nenthra pazham ( a type of Banana) as well. It is a very healthy and energy giving bfast.

I prepared Finger Millet, commonly known as Ragi, Puttu and the curry. Below is the recipe.

Ingredients for Finger Millet Steam Cake ( கேழ்வரகு புட்டு )
Millet (Ragi)flour  -  1 cup
Boiling hot water  - 1/2 cup
Grated Coconut  -  3 tbsp
Salt    - a pinch

Add  boiling water to the flour and mix well with spoon. When it is warm use your finger tips to mix well. You should get a coarse, sand like texture and not a dough. Neither sticky nor too dry. Adjust the amount of water depending on the texture of the flour. (some may require a bit more water)
 In the Puttu making kudam ( a long hallow tube the base of which can be attached to the steamer) add a spoon of grated coconut, add a few spoons of the flour followed by a spoon of grated coconut then flour and finally coconut. Steam for 10 to 12 minutes in the steamer. The nice smell of the steamed cake will indicate that it is done.

If you don't have the puttu steamer,  the wet flour can be steamed in the idli plate and used.

Alternatively in this busy scheduled workdays, you can buy the ready to eat puttu and steam for 2 or 3 min. It can be heated in microwave oven as well. The precaution is to sprinkle a few drops of water and microwave so that the puttu doesn't become too dry. In Singapore the ready to eat puttu is available at most of the Indian shops.


 Chickpeas Gravy (கடலை கறி)

The dark skinned smaller legume with rough edges ,the Garbanzo beans, is usually called the desi channa (கொண்டைகடலை) which is high in fiber content, has low glycemic index than the Kabuli channa, the light skinned smoother coat big chickpeas.The former needs more soaking time than the later. The first one is used for rice varieties and the second goes well with chapathi, naan and paratha.

Ingredients

Chickpeas  - 1 cup
Onion  -  2
Tomato  - 2
Green Chilli  - 1 or 2 (based on spice level)
Ginger  - 1"
Garlic  - 4 cloves
Turmeric powder  - 1/4 tsp
Red Chilli powder  - 1/2 tsp
Coriander powder  - 1/2 tsp
Coconut  - a small piece (optional)
Salt  - to taste
Fennel seeds  - 1/4 tsp
Cinnamon stick -  1
Aniseed  - 1
Curry leaves
Coconut oil  - 4tsp

Soak the chickpeas overnight or for minimum 4 hrs.
Rinse, drain the water. Add fresh water and pressure cook the chickpeas with salt. 4 whistles and simmer for another 3 min.The smaller dark coloured variety of chickpeas used in this recipe takes longer time to soft cook than the big light skinned chickpeas.

Coconut oil used adds a distinctive aroma to the dish. Heat oil, add fennel seeds, cinnamon stick and aniseed. Add curry leaves followed by finely chopped ginger and garlic. Saute until flavorant.
Add thin sliced onions and tomatoes, saute. Add turmeric powder, chilli powder and coriander powder, stir well.
Coarse mash  the boiled chickpeas slightly with a laddle and add to the boiling spices.Grind coconut to a fine paste and add to the mixture.
Adjust water and salt according to taste. Let it boil for 2 more min. Remove from fire.
Serve hot with the Puttu.

Tips:

Ragi is considered to be heaty and that's why it is mostly taken as "Ragi Kozh" with buttermilk added to  the cooked ragi. It is an excellent drink , the recipe of which I shall post it separately.

This Ragi puttu will be tasty if mixed with banana and sugar(milk is optional). Sweet tooth will love it. Can try this way for young kids.

I completed my meal with a glass of  lassi . ;)