Kerala-Style Puttu with Spiced Black Chickpea Kadala Curry

Prepare the Kadala: In a heavy-bottomed pot, temper mustard seeds, curry leaves, and sliced shallots in a splash of oil until fragrant and golden. Add the pre-cooked black chickpeas, a pinch of turmeric, and coconut milk. Simmer on medium-low heat until the sauce thickens into a rich, aromatic gravy that coats the back of a spoon.

Steam the Puttu: Mix rice flour with a pinch of salt and just enough water to reach a damp, crumbly consistency. Pack the mixture into a cylindrical steamer (or ramekin) in alternating layers with fresh grated coconut. Steam for 8-10 minutes until the rice flour is cooked through and holds its shape.

Finishing: Unmold the warm, fragrant puttu onto a plate. Spoon the steaming, spiced black chickpea curry alongside. Garnish with toasted slivered almonds for crunch and an extra sprig of fresh curry leaves. Serve immediately while everything is piping hot.