Aye Baburao! Puttu Kerela Style Aur Chera Payar Curry – Kya Baat Hai!

Aye Baburao! Puttu Kerela Style Aur Chera Payar Curry – Kya Baat Hai!

Namaste and Aadaab Dosto! Chef Curry Do’pyaza here, back with another recipe that’ll make your taste buds sing a Bollywood tune! Today, we’re diving deep into the heart of Kerala, God’s Own Country, for a dish that’s as comforting as a warm hug on a rainy day: Puttu and Chera Payar Curry.

Think of it as Kerala’s power breakfast – a simple yet satisfying combo that fuels you up for anything.

When Do We Eat This, Yaar?

Puttu and Chera Payar Curry is a staple in Kerala, especially during festivals like Onam and Vishu. It’s also a popular breakfast dish, enjoyed any day of the week. It’s the kind of meal that makes you feel connected to your roots, to your family, and to the beautiful land of Kerala.

A Little History Lesson, Just for Fun!

Puttu has been around for ages, passed down through generations of Keralite families. It’s a testament to the resourcefulness of our ancestors, who created a delicious and nutritious meal from simple ingredients. Chera Payar Curry, with its earthy flavors, complements the subtle sweetness of the puttu perfectly. Together, they’re a match made in culinary heaven!

Let’s Get Cooking!

Here’s what you need to know before we start:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Serves: 4 happy people

Ingredients – The Magic Makers!

For the Puttu:

• 2 cups Puttu Podi (Rice Flour for Puttu)
• 1 cup Grated Coconut (Nariyal)
• Salt (Namak) to taste
• Water (Paani) as needed

For the Chera Payar Curry:

• 1 cup Chera Payar (Green Gram/Mung Beans), soaked overnight
• 1 medium Onion (Pyaaz), finely chopped
• 2 Green Chillies (Hari Mirch), slit
• 1 inch Ginger (Adrak), grated
• 1 tsp Turmeric Powder (Haldi)
• 1 tsp Red Chilli Powder (Lal Mirch) (adjust to your spice level!)
• 1 tsp Coriander Powder (Dhania)
• 1/2 tsp Garam Masala
• Salt (Namak) to taste
• 2 tbsp Coconut Oil (Nariyal Tel)
• 1 tsp Mustard Seeds (Rai)
• 1 sprig Curry Leaves (Kari Patta)
• 1/4 cup Grated Coconut (Nariyal)

Step-by-Step: From Kitchen Chaos to Culinary Bliss!

Making the Puttu:

1. Hydrate the Flour: In a bowl, gradually add water to the puttu podi, mixing it with your fingers until it resembles coarse breadcrumbs. Add salt to taste. The mixture should be moist enough to hold its shape when you press it, but not too wet.
2. Layer it Up: In a puttu maker (a cylindrical steamer), layer the puttu podi and grated coconut alternately. Start with a layer of coconut at the bottom, then puttu podi, then coconut, and so on. End with a layer of coconut.
3. Steam Away: Fill the bottom part of the puttu maker with water and bring it to a boil. Place the puttu maker on top and steam for about 10-12 minutes, or until steam starts escaping from the top.
4. Puttu is Ready! Remove from heat and let it cool slightly before gently pushing the puttu out onto a plate.

Making the Chera Payar Curry:

1. Cook the Lentils: Pressure cook the soaked chera payar with enough water and a pinch of salt for about 3-4 whistles, or until they are soft but not mushy. If using a regular pot, boil until tender.
2. Temper the Spices: Heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onions, and ginger. Sauté until the onions turn golden brown.
3. Spice it Up: Add turmeric powder, red chilli powder, and coriander powder. Sauté for a minute until fragrant.
4. Combine and Simmer: Add the cooked chera payar to the pan. Add salt to taste and garam masala. Mix well and simmer for 5-7 minutes, allowing the flavors to meld together.
5. Coconut Magic: Stir in the grated coconut and cook for another minute.
6. Curry is Ready! Remove from heat.

Chef Curry’s Tips for a Stellar Puttu and Chera Payar!

• Puttu Perfection: Don’t over-saturate the puttu podi with water. The texture is key!
• Coconut is King: Freshly grated coconut makes a world of difference in both the puttu and the curry.
• Spice it Right: Adjust the red chilli powder according to your spice preference.

Different Ways to Cook – Your Kitchen, Your Rules!

• Gas Stove: The traditional method, perfect for that authentic flavor.
• Induction Stove: Works just as well as a gas stove, just adjust the heat settings.
• Pressure Cooker: Speeds up the process for the chera payar curry.
• Microwave: Not recommended for Puttu, but you can reheat the curry in the microwave.
• Air Fryer: Not suitable for this recipe.
• Slow Cooker/Crockpot: You can use a slow cooker for the Chera Payar Curry. Just sauté the onions and spices separately and then add them to the slow cooker along with the cooked lentils. Cook on low for 4-6 hours.

Nutrition Nuggets (Approximate Values):

• Puttu (1 cup): Calories: 200, Carbs: 40g, Protein: 4g, Fat: 2g
• Chera Payar Curry (1 cup): Calories: 150, Carbs: 20g, Protein: 8g, Fat: 5g

Serving Suggestions – Make it a Feast!

• Serve hot puttu with a generous serving of chera payar curry.
• Add a side of papadam (papad) for a crunchy contrast.
• A cup of hot, strong Indian coffee (filter coffee, if you have it!) is the perfect accompaniment.
• Ripe bananas are a great addition to the meal.

Time to Cook, Dosto!

So there you have it! Puttu and Chera Payar Curry, a classic Keralite dish that’s sure to win your heart. Try this recipe at home and share the joy with your family and friends. This is a dish that will make them feel the love.
Happy cooking, and remember, thoda pyaar, thoda masala is the secret to a delicious life!