For the Puttu : Put the rice and salt in a deep bowl and mix well with fingers. Sprinkle the warm water, a little at a time, and mix using your fingers till the flour starts looking like crumbs. Add as much water as necessary so that the rice flour is moist but doesn't clump into a dough. When the rice flour has moistened enough it should hold it's shape if you take a little in your fist and scrunch it up. Let the moistened rice powder rest for about 10 minutes.

If you don't add enough water the Puttu will be dry and uncooked when steamed. If you add too much water, the Puttu will be a lumpy mass after steam cooking. Judging the amount of water required to moisten the flour needs a little practice.

Fill your steamer pot/ Kodam or pressure cooker with water till two thirds full and let it boil. Take the cylindrical part of the steamer. Put the small plate with holes (this comes with the puttu maker) at the bottom. Put in 2 tbsps of coconut followed by moistened rice flour till 1/4 th is filled. Now put in another 2 tbsps coconut onto it. Fill with some more flour till half filled. Put in 2 tbsp coconut followed by rice flour till 3/4 is filled and then top with 2 more tbsp of coconut. The number of layers will depend on the length of your steaming tube. Cover the cylinder with the lid and place on the cooker spout or Kodam/ pot once the steam starts coming out. The rice flour must be loosely filled and not packed.

The steam will push its way out through the rice flour and the small holes on top. Steam for about 12 to 15 minutes till cooked. Then remove the cylindrical part from the steamer and push the Puttu onto a plate, slowly from underneath using the steel rod provided for this. Use up the remaining flour and coconut similarly.

If you would like to use a little less coconut you can add about 1/2 to 3/4 cup of grated coconut directly to the moistened rice flour. Then there is no need to alternate layers before steaming. Just fill the cylinder till about 3/4 full and steam cook.

For the Cherupayarkari, cook the moong beans till they're soft and done but not mushy. Keep aside.

In 1/2 tsp oil, lightly fry the coriander and cumin seeds till golden. Add the cinnamon, cloves, cardamom and dry red chillies. Keep aside.

In the same pan, roast the coconut over low heat till it is lightly reddish brown and gives off a lovely aroma. Take off the heat. Now finely grind the roasted spices and the coconut along with 2 tbsps of the cooked moong beans using enough water to get a thick and smooth paste. Keep aside.

Heat the remaining 1 1/2 tsp oil and add the mustard seeds. When they splutter, add the curry leaves, the asafetida powder, and stir once. Immediately add the cooked moong beans with the water it has been cooked in. Add the turmeric powder, salt and powdered jaggery. Bring to a boil and simmer for about 5 to 8 minutes.

Add the coconut-spice paste and mix well. Allow the Cherupayarukari to simmer for a further 5 minutes and then take off the heat.

Serve with puttu. This Cherupayarukari goes well with chappathis, plain parathas and rice as well.