In a mixing bowl, combine the rice flour, grated coconut, and salt. Mix well. Gradually add water, a little at a time, while stirring to form a dough. The dough should be moist but not too wet. Fill the puttu maker with the dough, leaving some space on top. Steam the puttu for about 10-15 minutes, or until cooked through. Serve the puttu warm with kadala curry or any other side dish of your choice.
Drain and rinse the soaked chickpeas, then pressure cook them with enough water, salt and turmeric powder until they are tender. Heat the coconut oil in a pan, and add the mustard seeds, cumin seeds, dried red chilies, and curry leaves. Once the mustard seeds start to pop, add the onion and sauté until it turns translucent. Add the ginger-garlic paste and sauté for another 2 minutes. Add the tomato and sauté until it turns mushy. Add the red chili powder, coriander powder, and sauté for another 2 minutes. Add the cooked chickpeas and 2 cups of water, bring it to a boil and then simmer for 10 minutes. Add grated coconut and cook for another 2 minutes. Serve the Kadala curry with puttu or rice.
