How to Make Puttu and Kadala Curry - Traditional Kerala Breakfast Dish

Puttu and Kadala Curry is a popular breakfast dish in Kerala. Puttu is a steamed rice cake that is cylindrical in shape and is made by steaming rice flour mixed with grated coconut, salt, and water. Kadala curry is a spicy and flavorful curry made with black chickpeas, coconut, and a blend of aromatic spices.

History: The exact origin of Puttu and Kadala Curry is unclear, but it is believed to have originated in the southern region of India, specifically Kerala. It is considered a staple breakfast dish in Kerala and is also popular in the neighboring state of Tamil Nadu.

Ingredients for Puttu:

• 2 cups of rice flour
• 1/2 cup grated coconut
• Salt to taste
• Water as required

Ingredients for Kadala Curry:

• 1 cup black chickpeas, soaked overnight
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup grated coconut
• 2-3 green chilies, finely chopped
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil
• Curry leaves

Recipe for Puttu:

1. In a large bowl, mix the rice flour, grated coconut, and salt together.
2. Add water gradually to the mixture while stirring with your hand until the flour is evenly moistened and crumbly.
3. Take a Puttu maker (a cylindrical vessel with a perforated lid) and add 2-3 tbsp of grated coconut at the bottom.
4. Add 2-3 tbsp of rice flour mixture into the vessel and then add another layer of grated coconut.
5. Repeat the layering until the vessel is filled.
6. Place the perforated lid on top of the vessel and steam it for about 5-7 minutes or until the puttu is cooked and fluffy.

Recipe for Kadala Curry:

1. Heat oil in a pan and add mustard seeds and cumin seeds. When they crackle, add curry leaves, chopped onion, green chilies, ginger, and garlic. Saute until the onions turn golden brown.
2. Add chopped tomatoes and cook until the tomatoes turn mushy.
3. Add turmeric powder, coriander powder, and salt. Mix well.
4. Add the soaked chickpeas and 2-3 cups of water. Cover the pan and let it cook until the chickpeas are soft and tender.
5. Meanwhile, grind the grated coconut with a little water to make a smooth paste.
6. Add the coconut paste to the curry and mix well. Let it cook for 5-10 minutes until the curry thickens.
7. Serve hot with Puttu.

Enjoy the delicious and traditional Kerala breakfast dish of Puttu and Kadala Curry!