Puttu & Kadala Curry

Puttu Kadala

Puttu is a popular breakfast dish in Kerala, India, made with steamed rice flour and coconut. Kadala Curry is a flavorful black chickpea curry that is often served as an accompaniment to Puttu. Here’s the recipe for both Puttu and Kadala Curry.

Puttu Ingredients:

• 1 cup puttu rice flour (available in grocery stores)
• 1/2 cup grated coconut
• Water (as needed)
• Salt to taste

Puttu Instructions:

1. In a mixing bowl, combine the puttu rice flour and grated coconut.
2. Gradually add water to the mixture while mixing with your fingers. The texture should be crumbly and moist, not too dry or wet.
3. Sprinkle some salt into the mixture and continue to mix until all the ingredients are well combined.
4. Take a puttu maker or a steamer with cylindrical tubes (usually available in Indian stores) and fill it with alternating layers of grated coconut and the prepared rice flour mixture.
5. Close the lid of the puttu maker and steam it for about 10–15 minutes or until the puttu is cooked. You’ll notice steam escaping from the holes of the puttu maker.
6. Once cooked, carefully remove the puttu from the mold and serve it warm with Kadala Curry.

Kadala Curry Ingredients:

• 1 cup black chickpeas (kala chana), soaked overnight and cooked until tender (You can use canned chickpeas too)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 2–3 green chilies, slit
• 1-inch piece of ginger, grated
• 4–5 garlic cloves, minced
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 sprig curry leaves
• 2 tablespoons coconut oil (or vegetable oil)
• Salt to taste
• Fresh cilantro leaves for garnish

Kadala Curry Instructions:

1. Heat coconut oil in a pan or pot over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. Add the minced garlic and grated ginger. Sauté for a minute until the raw smell disappears.
3. Add the chopped onions and curry leaves. Sauté until the onions turn golden brown.
4. Add the chopped tomatoes and green chilies. Cook until the tomatoes become soft and the oil starts to separate.
5. Now, add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes to let the spices blend.
6. Add the cooked black chickpeas to the pot. Mix everything together and let it simmer for 5–10 minutes on low heat, allowing the flavors to meld.
7. If the curry looks too thick, you can add some water to achieve your desired consistency.
8. Once the Kadala Curry is cooked and the flavors have developed, remove it from the heat.
9. Garnish with fresh cilantro leaves before serving.

Your delicious Puttu and Kadala Curry are now ready to be enjoyed together.

It’s a classic Kerala breakfast combination that’s both nutritious and flavorful!

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