Puttu and Kadala Curry

 How to Prepare Puttu and Kadala Curry: 

A Traditional Kerala Breakfast

                                                      

Puttu and Kadala Curry is the classic breakfast combination from Kerala that everyone loves because of its rich flavor and high nutritional value. Puttu is steamed rice cake prepared with coconut, while Kadala Curry is a spicy black chickpea curry. Together, they prepare a healthy meal.

In this blog, we will guide you through the step-by-step process of making both Puttu and Kadala Curry at home.

Part 1: How to Make Puttu

Ingredients:

• 1 cup rice flour (Puttu podi)

• ½ cup grated coconut                        

• ½ cup water

• ¼ teaspoon salt

Instructions:

1.  Prepare the rice flour by mixing it with salt in a bowl. Slowly add water while mixing with your fingers till it becomes moist and crumbly. It shouldn't form a dough but hold its shape when pressed.

2.  Layer Puttu Maker Add a layer of grated coconut on the bottom layer of a cylindrical steamer- Puttu maker. Now put the moist rice flour in its second layer and keep repeating such layers till your mold is complete, finally giving a top coat of coconut.

3.  Steam the Puttu: Put the Puttu maker over the steamer or pressure cooker by removing the lid. Steam for 5–7 minutes, until the Puttu is well cooked and soft.

4.  Serve Hot: Using a spoon, carefully push out the Puttu out of the mold and serve hot with Kadala Curry.

Part 2:How to Make Kadala Curry

Ingredients:

•  1 cup black chickpeas (Kadala) – soaked overnight

•  1 onion – finely chopped

•  2 tomatoes – chopped

• 1 tablespoon ginger-garlic paste

• 1 teaspoon mustard seeds

• 1 teaspoon cumin seeds

• 1 sprig curry leaves                                 

• 1 tablespoon coriander powder

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon garam masala

• ½ teaspoon fennel seeds

• 2 tablespoons coconut (grated or coconut milk)

• 2 tablespoons oil

• Salt to taste

Instructions:

1. Cook the Chickpeas: Drain the soaked chickpeas and pressure cook them with 2 cups of water and salt for 4–5 whistles until soft.

2. Prepare the Masala: In a pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Let them splutter, add onions, and fry until golden brown. Add ginger-garlic paste and let the raw smell disappear.

3. Cook the Tomatoes: Add chopped tomatoes and cook until they turn soft. Then, add coriander powder, turmeric, chili powder, fennel seeds, and garam masala. Fry for a minute.

4. Add the Chickpeas: Pour in the cooked chickpeas and the water. Mix well and let it simmer for 10 minutes until the curry thickens.

5. Finish with Coconut: Add grated coconut or coconut milk, mix well, and cook for 2 more minutes before turning off the heat.

6. Serve Hot: Serve Kadala Curry with freshly steamed Puttu.

Final thoughts

Puttu and Kadala Curry is a very delicious dish, but at the same time, it is a healthy one too, containing proteins, fiber, and healthy fats. It is a traditional Kerala breakfast which goes well with banana and a cup of tea. Try it at home and enjoy the authentic flavors of Kerala!

Have you ever tried making Puttu and Kadala Curry? Share your experience in the comments!