Ragi Puttu

Ingredients:

11/2 cups Ragi flour

1/2 cup Red rice puttu flour

A pinch of Cardamon powder

water

salt to taste

1/4 cup grated jaggery

1/2 cup freshly grated coconut

Method:

• Heat a non stick pan and dry roast the ragi and red rice flour on a very low flame till it emits a nice aroma. Cool the flour and sieve it.
• In a wide bowl, add the ragi, red rice flour, cardamon powder and salt and rub well to mix.  
• Sprinkle water little by little to the flour and mix well till it resembles bread crumbs. 
• In the meanwhile, boil water in the idli maker pan.
• Now place the puttu flour on a clean wet cloth and steam for 5-7 mins.
• Remove the puttu to a wide bowl, add the grated jaggery and coconut. Stir well to mix everything.
• Serve the puttu hot.

Kathirikai Chutney

Ingredients:

4 small Brinjals (Chopped)

1 Potato (Chopped)

3 Tomatoes (Chopped)

10 Shallots

5 cloves of garlic

3 Green chillies

A small tamarind piece

1/4 tsp Turmeric powder

1 tbsp Cumin

2 strands of Curry leaves

1/2 tsp Mustard seeds

1/4 tsp Urad dhal

2 Dry chillies

Oil for seasoning

salt to taste

Method:

• Heat a tsp of oil in the pressure cooker, splutter the cumin seeds.
• Then add the brinjals, potato, tomatoes, shallots, garlic, green chillies, turmeric powder and salt. Stir fry for few mins.
• Now add the tamarind piece and water and pressure cook for 2 whistles.
• When the pressure is down, open the cooker and mash the content coarsely with the masher while it is still hot.
• Heat oil in a small pan, splutter the mustard seeds and urad dhal. Add the dry chillies and curry leaves. Fry for a min.
• Then add the seasoning to the mashed brinjal chutney and stir well. 
• Serve it hot with Idly or dosa.