Posts Tagged ‘Chickpeas’

Pottukadalai (Roasted gram) Chutney


The nice part about a chutney recipe is that no ingredient or their amounts are set in stone. You can mix match and omit. And each time you would have created a novelty. Just go with what your taste buds desire. If you like cilantro, throw in some of it. If you don’t do mint, omit it. If you think coconut is unhealthy, replace it with peanuts. If you want a raw bite, use roasted gram.  If you are into ginger-garlic, a dash of it will do the trick. If you want a tang there is curd, tamarind or lemon. If you are looking for a spicy tone,  green or red chilies should work. And most important of all, if you can’t hold back your imagination, let it flow!   

I’ve got myself a lean mean wet grinding machine earlier this month and there has been plenty of idlis, dosas and adais happening at home. So don’t be taken aback by the sudden surge of chutney recipes on this blog. Trust me it doesn’t take long before I’m bored. You might have to put up with it for only a few days or maybe if your planets are not playing it right, the days might slightly stretch to a couple of weeks ;). In any case chutneys are fun and I’ll make certain it is worth your while. 



For Grinding 
3 fresh green chilies ( base it on your spice tolerance) 
1 big clove of garlic
5 –6  tbsp of chopped cilantro
1 cup pottukadalai/ roasted chickpeas/ split dalia/ kadale pappu 
salt to taste
1 cup sour curd
1/4 tsp tamarind paste

For Seasoning
2 dried red chili torn into 1 inch pieces
2 tsp of cold pressed sesame oil
1/2 tsp black mustard seeds
1 sprig of curry leaves


  • Blend all the ingredients for grinding into a slightly smooth paste.
  • Heat oil in a pan, add all the ingredients for seasoning.
  • When the mustard pops, turn off the flame and pour into the ground mixture.
  • Mix the seasoning well into the chutney and serve with idlis, dosas or other crêpes
  • Puttu and Kadala Curry (Black Channa Masala)


    Puttu and Kadala or Puttu with banana and sugar is one of the most popular Kerala breakfasts. I hated it as a child. I found it insipid, dry and boring then and wondered how my folks ate it with such relish every other day. Today, the subtle aroma of Puttu steaming in the wee hours at my sister Sophie’s place gets me so hungry that I doubt if the soul that lives in me now, is the same one that dwelt in me as a child. If it is, I have no idea what brought about this 180 degree change.

    Though traditionally it is made with rice flour, my health freak sister, Sony, makes it with Millet (raagi) and sometimes Rava(semolina) too. And I must say it tastes great as well. If you don’t have the customary device called Puttu Kudam to make this, don’t fret.  You can use any possible steaming device, like even an idli pan to make it. No biggie. At Sophie’s, her help, Thangamma, smoothened out a coconut shell, drilled a hole into one of the three indentations or eyes (as they are called) and voila  – they had a puttu making device. They simply fill up each chiratta or coconut shell with the puttu mixture, place the hole on the shell onto a steaming nozzle of a pressure cooker, cover it with a plate and a mound of chiratta puttu is done in less than 5 minutes. I found this idea to be really neat and got Thagamma to  ready a few shells for me to carry back home. How much of Puttu I’m going to make, I don’t know. But I sure like to have all the right devices around ;)!


    Chiratta Puttu


    2 cups rice flour
    1 cup fresh grated coconut
    1/3 –1/2 cup hot water
    salt to taste


  • Add salt and 1/2 the amount of coconut  into the flour and mix well. 
  • Sprinkle water little by little to the rice flour and mix it. The flour should be just wet enough for steaming,  it should remain as a coarse mixture and not come together like dough.
  •   Loosely fill rice and and remaining coconut in layers into the puttu making coconut shell or the puttu kutti.
  • Steam on top of a cooker nozzel if using coconut shell, closing it with a lid on top or in a puttu kudam or in a idli maker for 4-5 minutes.
  • Serve hot with kadala curry or with bananas and sugar.

    Kadala Curry or Black Channa Masala

    Ingredients for Kadala Curry

    1 cup Black Channa (black chickpea) – 1 cup
    1 cup finely sliced shallots
    1 cup fresh grated coconut
    2 tsp coriander powder
    1 tsp red chili powder
    ½ tsp turmeric powder – ½ tsp
    ½ tsp kerala garam masala
    ¼ cup coconut kothu (diced)
    ½ cup chopped tomatoes
    2 sprigs of curry leaves
    salt to taste
    2 tsp coconut oil
    ½ tsp mustard seeds
    2- 3 green chilies
    1 tbsp ginger-garlic paste


  • Soak the channa in the water over night.
  • Cook the black channa well and keep it aside.
  • Heat a tsp of oil in a pan. Add the grated coconut and sauté until it turns brown.
  • Add coriander, turmeric, chili powder and garam masala.
  • Stir all the ingredients in until it becomes brown. Make a paste of this and keep it aside.
  • Heat a tsp of oil in the same pan. Add mustard and when it pops add curry leaves, green chilies and the diced coconut and sauté for 30 secs.
  • Add shallots sauté until translucent, add ginger-garlic paste and sauté for a minute.
  • Add tomatoes and sauté until it forms a mush.
  • Add the cooked channa, pour sufficient water and mix well.
  • Add the coconut paste and bring to boil.
  • Garnish with cilantro and serve hot.
  • Punjabi Chole



    Garbanzo beans/chickpeas are cooked in a variety of ways all over the Indian subcontinent. Each preparation exhibits the distinct characteristics of the regional cooking. The Punjabi Chole, a preparation from Punjab, is a great accompaniment with Pooris, Bhaturas and Chaat.


    1 cup dried chickpeas, soaked overnight
    1 medium onion, finely chopped
    1 large tomato, finely chopped
    2 green chilies, slit into halves
    1 tbsp ginger-garlic paste
    1 tbsp tomato paste, or half a cup of tomato sauce (from the can)
    1 tsp ground cumin
    1/2 tsp red chili powder
    1/2 tsp turmeric
    1 tsp whole cumin
    1/2 tsp amchoor powder (dried mango)
    1 tsp anardana powder (dried pomegranate seeds)
    1 tsp punjabi garam masala
    salt, to taste
    1 tsp kala namak
    1 tbsp cooking oil
    2 tbsp chopped cilantro for garnish
    water, as needed


    • Cook pre-soaked chickpeas in enough water in a pressure cooker till soft. ( I let it whistle for about 5 – 6 times and simmer for 10 minutes)
    • Heat oil in a deep pan and sauté whole cumin for a minute.
    • Add in onions and green chilies and sauté until the onions are translucent.
    • Add ginger-garlic paste and sauté till slightly browned.
    • Stir tomatoes, tomato paste, ground cumin, turmeric, chili powder, amchoor, anardana, punjabi garam masala and salt and sauté till the oil separates.
    • Add chickpeas and about a cup of water, and let cook on low heat for 10-15 minutes.
    • Garnish with fresh cilantro.