A Traditional Kerala Breakfast with Kadala Curry and Puttu
Known as “God’s Own Country,” Kerala is renowned for its colorful culture, distinctive food, and verdant surroundings. Among its many famous dishes, Kadala Curry and Puttu are particularly well-liked by both locals and tourists as breakfast staples. In addition to being tasty, this dish of thick, spiced black chickpea stew (Kadala stew) and fluffy, steamed rice cakes (Puttu) is also very nourishing.
We’ll go deeply into the world of puttu and kadala curry in this blog, offering comprehensive recipes and advice on how to make this traditional Kerala breakfast at home.
What is Puttu and Kadala Curry?
- Puttu: A soft, gently sweet, and multipurpose cylindrical steamed rice cake coated with grated coconut. It is prepared by steaming rice flour and water in a unique mold known as a “puttu kutti.”
Kadala Curry: A vibrant and spicy curry created with black chickpeas (kala chana), Kadala Curry is the ideal accompaniment to Puttu’s delicate flavor. It is spiced with curry leaves, roasted coconut, and spices.
This combination produces a filling and healthy dinner.
Recipe Card: Kadala Curry and Puttu
| Dish | Ingredients | Quantity | Steps |
|---|---|---|---|
| Puttu | Roasted rice flour | 2 cups | Mix rice flour with salt. Gradually add water to achieve a moist, crumbly texture. |
| Grated coconut | 1 cup | Layer the puttu steamer with alternating layers of coconut and rice flour mixture. | |
| Water | As needed | Attach steamer to pot of boiling water and steam for 8–10 minutes. | |
| Salt | To taste | Gently push out the steamed puttu and serve hot. | |
| Kadala Curry | Black chickpeas (soaked overnight) | 1 cup | Pressure cook soaked chickpeas with water and salt until tender (3–4 whistles). |
| Coconut oil | 2 tbsp | Heat oil in a pan. | |
| Onion (finely sliced) | 2 medium | Sauté onions until golden brown. | |
| Ginger-garlic paste | 1 tbsp | Add to the onions and sauté until fragrant. | |
| Tomatoes (chopped) | 2 medium | Add and cook until soft. | |
| Green chilies (slit) | 2 | Add for heat. | |
| Curry leaves | 2 sprigs | Add for aroma and flavor. | |
| Spices | Red chili powder | 1 tsp | Add to the sautéed mixture and stir well. |
| Turmeric powder | 1/2 tsp | Add with other spices. | |
| Coriander powder | 2 tsp | Stir with spices to make a flavorful base. | |
| Garam masala | 1 tsp | Add at the end for enhanced aroma. | |
| Coconut Paste | Grated coconut | 1/2 cup | Roast coconut until golden, grind into a smooth paste, and add to the curry. |
| Water | As needed | Add to adjust curry consistency. | |
| Finish | Cooked black chickpeas and coconut paste mixture | Entire batch | Combine chickpeas with curry base and simmer for 5–7 minutes. |
| Curry leaves | 1 sprig | Garnish and drizzle coconut oil for added flavor. | |
| Salt | To taste | Adjust seasoning before serving. |
This recipe card is structured for easy reference while preparing Kadala Curry and Puttu!
Puttu and Kadala Curry Ingredients
For Puttu:
Two cups of roasted rice flour
One cup of grated coconut
Water: As required
- Salt: To taste
For Curry Kadala:
One cup of kala chana, or black chickpeas, soaked overnight
- Two teaspoons of coconut oil
Two medium onions, thinly sliced
- 1 tablespoon ginger-garlic paste
Two medium (chopped) tomatoes
Two slit green chilies
Curry leaves: two stalks
1-tsp mustard seeds
- One teaspoon of red chili powder
Half a teaspoon of powdered turmeric
- Two tablespoons of coriander powder
Masala garam: 1 teaspoon
Half a cup of grated coconut (for toasted coconut paste)
- Salt: To taste
Water: As required
Detailed Instructions for Making Puttu and Kadala Curry
Putti Making Instructions
1. Get the dough ready:
- Combine the salt and roasted rice flour in a large bowl.
- Using your fingers, stir in water a bit at a time until the mixture is crumbly and moist. When pushed, the mixture should stay together, but when shaken, it should disintegrate quickly.
2. Puttu Kutti (Steamer) Layer:
- Place a tiny amount of grated coconut on the bottom of the cylindrical puttu steamer.
- Spread the rice flour mixture on top, followed by a layer of grated coconut. Continue until the steamer is full, finishing with a coconut.
3. Puttu Steaming:
- Connect the steamer to the boiling water pot and let it steam for 8 to 10 minutes.
- After cooking, carefully push out the steamed Puttu by removing the cylindrical shape.
Your fluffy, squishy puttu is ready!
Kadala Curry Recipe
The first step is to cook the black chickpeas.
- Stress Add water and a bit of salt to the soaked black chickpeas and boil until they are tender, about 3 to 4 whistles. Put aside.
2. Grind and Roast the Coconut:
- Dry roast the grated coconut in a hot skillet until it turns golden brown. For added taste, add a pinch of red chili powder and turmeric.
- Using a small amount of water, grind the roasted coconut into a smooth paste.
3.Get the Curry Base Ready:
- In a pan, heat the coconut oil. Let the mustard seeds sputter after adding them.
- Include the green chilies, sliced onions, and curry leaves. Sauté the onions until they are golden brown.
- Add the paste of ginger and garlic and cook until the raw scent goes away.
- Cook the diced tomatoes until they are mushy and tender.
4. Include the Seasonings:
- Add salt, turmeric powder, coriander powder, and red chili powder. Stir thoroughly.
5. Mix Coconut Paste with Chickpeas:
- Fill the pan with the cooked black chickpeas and their cooking water.
- Mix thoroughly after adding the roasted coconut paste.
- Let the curry simmer for five to seven minutes. If necessary, thin the consistency with water.
6. Garam Masala at the End:
- Simmer for a further two minutes after adding the garam spice.
- Add some fresh curry leaves as a garnish.
The Kadala Curry is now prepared for consumption!
Guidelines for Making the Best Puttu and Kadala Curry
For Puttu:
- To avoid a raw taste, the rice flour needs to be toasted.
- Make sure the mixture of rice flour is damp but not soggy. Water should be sprayed slowly.
- For optimal flavor, use freshly shredded coconut.
For Curry Kadala:
- To ensure consistent cooking, the black chickpeas must be soaked overnight.
- Near the end of cooking, use thick coconut milk for water to make the curry creamier.
- Vary the quantity of red chili powder to suit your preferred level of spice.
The Uniqueness of Puttu and Kadala Curry
This dish is a cultural experience rather than just food. The light, fluffy Puttu is a wonderful match for the strong, fragrant tastes of Kadala Curry. When combined, they offer a remarkably fulfilling harmony of flavors and sensations. This dish is not only tasty but also nutrient-dense, full of fiber, protein, and healthy fats.
Recommended Servings
Serve a dish of steaming Kadala Curry with hot Puttu, right off the steamer.
Before serving, brush the Kadala Curry with a little coconut oil for a finishing touch.
This dish tastes great with a cup of coffee or black tea prepared the Kerala way.
Conclusion
A delicious breakfast that perfectly captures the spirit of Kerala cooking is Kadala Curry with Puttu. This recipe is simple to make and is sure to wow, regardless of your level of cooking experience or whether this is your first time attempting Kerala cuisine. Taste Kerala’s cuisine at home and enjoy the flavors!
