Kerala Puttu and Kadala Curry
🥥 Puttu (Steamed Rice Cake)
Ingredients
Rice flour – 1 cup (puttu podi – coarsely ground rice flour)
Grated coconut – ½ cup
Salt – to taste
Water – as required
Instructions
Prepare the rice flour
Lightly roast the rice flour on low flame for 3–4 minutes until it gives off a nutty aroma. Let it cool.Mix the flour
Add salt to the flour. Sprinkle water little by little and mix using your fingers until the flour becomes moist and crumbly.
Tip: When you press the mixture between your fingers, it should hold shape but break apart easily — that’s the right texture.Layer and steam
In the puttu kutti (puttu maker), start by adding 1 tbsp of grated coconut at the bottom, followed by a layer of rice flour, then coconut again. Continue until the cylinder is full, ending with coconut.Steam
Place the puttu maker over the boiling water in the puttu pot and steam for about 5–7 minutes or until you see steam escaping from the top.Serve hot
Push the steamed puttu onto a plate and serve hot with kadala curry or banana.
🌿 Kadala Curry (Black Chickpea Curry)
Ingredients
Black chickpeas (kala chana) – 1 cup
Coconut (grated) – ½ cup
Onion – 1 large (finely chopped)
Tomato – 1 medium (chopped)
Garlic – 4 cloves
Ginger – 1 inch piece
Green chilies – 2 (slit)
Mustard seeds – ½ tsp
Curry leaves – few
Coconut oil – 2 tbsp
Water – as required
Salt – to taste
For Spice Powder
Coriander powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder – ¼ tsp
Garam masala – ½ tsp
Fennel seeds – ½ tsp
Instructions
Soak and cook the chickpeas
Wash and soak chickpeas overnight. Pressure cook with salt and enough water for 6–7 whistles or until soft.Roast the coconut
In a pan, heat 1 tsp coconut oil. Add grated coconut and roast till golden brown. Add a pinch of turmeric and roast for another minute.
Cool and grind to a smooth paste with little water.Make the masala base
In another pan, heat coconut oil. Splutter mustard seeds. Add curry leaves, chopped onion, green chilies, ginger, and garlic. Sauté till golden.Add spices
Add coriander powder, chili powder, turmeric powder, fennel seeds, and garam masala. Fry for a few seconds till aromatic.Add tomato
Add chopped tomato and cook till soft and mushy.Combine everything
Add cooked chickpeas with the water, the roasted coconut paste, and salt. Simmer for 10–15 minutes until the curry thickens and flavors blend.Finish with coconut oil and curry leaves
Drizzle a spoon of coconut oil and toss in a few curry leaves for the authentic Kerala aroma.
🍽️ Serving Suggestion
Serve steaming hot puttu with spicy kadala curry — a heavenly combo!
You can also serve with ripe banana or papadam for a traditional Kerala breakfast.