Puttu with Kadala Curry
Steamed rice flour and coconut cylinders paired with a earthy black chickpea curry simmered in roasted coconut masala — Kerala's quintessential morning meal.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Puttu kudam (steamer)
- •Heavy-bottomed pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 9 g
- carbs
- 48 g
- fibre
- 8 g
- protein
- 9 g
- calories
- 310 kcal
Instructions
- 1
Pressure cook the soaked black chickpeas with salt and water for 20-25 minutes until soft. Save the cooking liquid.
- 2
Mix puttu podi (rice flour) with salt. Slowly sprinkle warm water and rub until it holds together but stays crumbly.
- 3
Layer the puttu kudam (steamer mould) with grated coconut and the damp flour. Pack lightly and finish with coconut.
- 4
Steam the filled cylinder over boiling water for 8-10 minutes until steam rises from the top. Push out onto a plate.
- 5
Dry roast the coconut in a pan until deep brown. Grind with coriander powder, chilli powder, turmeric, and water into a smooth paste.
- 6
Heat coconut oil in a pan. Sizzle the mustard seeds and curry leaves, then fry the onions until golden.
- 7
Add chopped tomato. Cook until soft and pulpy.
- 8
Stir in the ground coconut masala (spice blend). Cook for 3-4 minutes until fragrant.
- 9
Add the cooked chickpeas, saved cooking liquid, and salt. Simmer gently for 10-12 minutes until the curry thickens.
- 10
Drizzle with raw coconut oil and top with curry leaves. Serve hot with the steamed puttu.
Chef's tips
Do not add too much water to the puttu flour or it will turn dense and gummy. Roast the coconut slowly on low heat for an authentic dark colour and nutty flavour.
Ingredient substitutions
- puttu podi → steamed rice flour mixed with a pinch of salt
Storage
Kadala curry keeps refrigerated for up to 2 days in an airtight container; puttu is best eaten fresh.
Reheating
Reheat kadala curry gently on the stovetop with a splash of water; steam puttu briefly to soften if made ahead.
Common mistakes to avoid
- •Adding too much water to the puttu flour, causing a sticky, heavy texture.
- •Burning the coconut instead of roasting it evenly.
Serving suggestions
Cooked Puttu with Kadala Curry?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Kerala
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
