📝 About This Recipe
Embark on a culinary journey to the lush landscapes of Kerala with this quintessential breakfast duo. Puttu, a steamed cylinder of ground rice and coconut, offers a delicate, crumbly texture that perfectly complements the robust Kadala Curry—a deeply flavored black chickpea gravy enriched with roasted coconut and aromatic spices. This dish is a harmonious balance of earthy protein and light grains, representing the soul of South Indian comfort food.
🥗 Ingredients
For the Kadala Curry
- 1 cup Black Chickpeas (Kala Chana) (soaked overnight in water)
- 2 tablespoons Coconut Oil (authentic Kerala flavor)
- 10-12 pieces Shallots (sliced thinly)
- 1 tablespoon Ginger-Garlic Paste (freshly pounded)
- 1/2 cup Grated Coconut (for roasting)
- 2 tbsp Coriander, 1 tbsp Chili, 1/2 tsp Turmeric powder Spice Mix (adjust chili to heat preference)
- 1 teaspoon Kerala Garam Masala (heavy on fennel and cloves)
For the Puttu
- 2 cups Puttu Podi (Coarse Rice Flour) (roasted and slightly coarse)
- 1 cup Grated Coconut (freshly grated is best)
- 1/2 to 3/4 cup Water (sprinkled gradually)
- 1/2 teaspoon Salt (dissolved in the water)
For the Tempering (Tadka)
- 1 teaspoon Mustard Seeds
- 2-3 pieces Dried Red Chilies (broken)
- 2 sprigs Curry Leaves (fresh)
👨🍳 Instructions
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1
Pressure cook the soaked black chickpeas with 3 cups of water and a pinch of salt for 5-6 whistles until soft but not mushy. Do not discard the cooking water.
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2
In a small pan, roast 1/2 cup grated coconut with a few curry leaves until it turns a deep golden brown. Cool and grind to a smooth paste with a little water (The 'Thenga Varutharacha' style).
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3
Heat coconut oil in a heavy-bottomed pan. Sauté the sliced shallots, ginger-garlic paste, and green chilies until the shallots turn translucent and light brown.
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4
Lower the heat and add coriander powder, chili powder, and turmeric. Sauté for a minute until fragrant, being careful not to burn the spices.
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5
Add the cooked chickpeas along with their stock and the ground coconut paste. Stir well and bring to a simmer.
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6
Stir in the Kerala garam masala and salt. Let the curry thicken on low heat for 10-12 minutes until the flavors meld. Finish with the tempering of mustard seeds, red chilies, and curry leaves in coconut oil.
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7
For the Puttu: Place the rice flour in a large mixing bowl. Gradually sprinkle the salted water a little at a time.
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8
Mix the flour with your fingertips. The goal is to moisten the flour so it holds its shape when pressed in your palm but crumbles easily when touched. It should not be a dough.
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9
Let the moistened flour rest for 10 minutes, then break any large lumps by pulsing it once in a blender or rubbing through a sieve.
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10
In a Puttu Kutti (steamer mold), place the perforated disc at the bottom. Start with a layer of 2 tablespoons of grated coconut.
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11
Gently fill the mold with the prepared rice flour until halfway, add another layer of coconut, then more flour, finishing with a final layer of coconut on top. Do not press the flour down; keep it loose for steam to pass through.
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12
Place the mold over the Puttu Kudam (pot) filled with boiling water. Steam for 8-10 minutes until steam escapes steadily from the top holes of the mold.
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13
Carefully remove the mold and use a wooden stick or skewer to gently push the cylindrical Puttu out onto a plate.
💡 Chef's Tips
The secret to soft Puttu is the water ratio; always add water in small splashes and feel the texture. If you don't have a Puttu maker, you can steam the mixture in small idli molds or steel cups. Roasting the coconut for the curry until it is dark brown (but not burnt) gives the gravy its signature deep color and nutty aroma. Always use coconut oil for the most authentic Kerala flavor profile. If the Puttu feels too dry, try pulsing the rice flour in a mixer for 5 seconds after adding water to distribute moisture evenly.
🍽️ Serving Suggestions
Serve steaming hot Puttu alongside a generous bowl of Kadala Curry. Pair with a ripe 'Pazham' (small yellow banana) for a sweet and savory contrast. Add a side of Pappadam (lentil crackers) for an extra crunch. Serve with a hot cup of Kerala-style ginger tea or filter coffee. A small dollop of homemade ghee on top of the Puttu adds a luxurious finish.