Kerala Style Chemba Puttu & Kadala Curry Receipe

Directions

• Take 1 cup of Jayas Chemba Puttu Podi in a mixing bowl or pan. Add salt as required. Sprinkle water little by little over the flour. Mix gently using your fingertips so the flour absorbs the water evenly. Check the texture by pressing a small amount of flour between your palms. It should form a soft lump and then crumble when pressed more.
• Break any small lumps using your fingertips. You may also pulse the flour briefly in a grinder if needed. Fill the base vessel of the puttu steamer with water and heat it on the stove.
  Place the perforated disc inside the cylindrical puttu vessel.
• Add 2 to 3 tablespoons of fresh grated coconut at the bottom. Add the flour gently until it reaches halfway up the vessel. Add another layer of grated coconut. Add the remaining flour and finish with a final layer of coconut on top. Cover the vessel with the lid.
• Place the cylindrical vessel on top of the boiling water base and steam on medium flame.
  Cook until steam comes out from the top vents of the vessel.
  Turn off the heat and carefully remove the cylinder using a kitchen towel.
  Let it cool for 3 to 4 minutes.
  Use a wooden skewer or the stick that comes with the puttu steamer to remove the steamed puttu.
  Serve hot or warm.