Indian

Puttu and Kadala Curry

A classic Kerala breakfast of soft steamed rice flour cylinders layered with coconut, served with a deep, spiced black chickpea curry. The curry is cooked with coconut oil, curry leaves, roasted coconut, and warm spices for its traditional earthy flavour.

▶Watch it madeHebbars Kitchen · 3:15

Ingredients

• Black chickpeas1/2 cup, soaked overnight
• Water2 1/2 cups, divided
• Saltto taste
• Puttu rice flour1 cup
• Fresh grated coconut3/4 cup, divided
• Coconut oil2 tbsp
• Mustard seeds1/2 tsp
• Dried red chillies2
• Curry leaves2 sprigs
• Onion1 medium, finely sliced
• Green chilli1, slit
• Ginger1 tsp, finely chopped
• Garlic2 cloves, finely chopped
• Tomato1 small, chopped
• Turmeric powder1/4 tsp
• Kashmiri chilli powder1 tsp
• Coriander powder2 tsp
• Garam masala1/2 tsp
• Black pepper powder1/4 tsp
• Fennel seeds1/2 tsp

Method

1. Drain the soaked black chickpeas and pressure cook them with 1 1/2 cups water and 1/2 tsp salt for 6 to 8 whistles, or until soft but not mushy.
2. Dry roast 1/4 cup grated coconut with fennel seeds in a small pan over medium heat until deep golden and aromatic.
3. Cool the roasted coconut mixture slightly, then grind it with a few tablespoons of water into a smooth paste.
4. Heat coconut oil in a kadai and splutter the mustard seeds.
5. Add dried red chillies and curry leaves, then stir in the sliced onion and cook until golden brown.
6. Add green chilli, ginger, and garlic, and sauté until the raw smell disappears.
7. Add the tomato and cook until it softens and the oil begins to separate.
8. Stir in turmeric powder, chilli powder, coriander powder, garam masala, and black pepper, cooking on low heat for 30 seconds.
9. Add the cooked chickpeas along with their cooking liquid and simmer for 8 to 10 minutes.
10. Stir in the roasted coconut paste, adjust salt, and simmer for another 5 minutes until the kadala curry is thick and glossy.
11. For the puttu, place the rice flour in a bowl with 1/4 tsp salt and sprinkle in water little by little, rubbing with your fingertips until the flour is evenly moist and crumbly.
12. Test the puttu flour by pressing a handful; it should hold shape lightly and crumble when broken.
13. Rest the moistened flour for 10 minutes, then break up any lumps with your fingers.
14. Fill a puttu maker by adding a thin layer of grated coconut, then a layer of moistened rice flour, repeating until full and finishing with coconut.
15. Steam the puttu over boiling water for 5 to 7 minutes, until steam comes strongly through the top and the rice flour is cooked.
16. Push the steamed puttu out gently and serve hot with the kadala curry.

Common questions