Puttu with Kadala Curry

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A signature Kerala breakfast pairing: soft cylindrical steamed rice cakes layered with fresh coconut, served alongside a fragrant, spice-rich black chickpea curry simmered in coconut milk. Comforting, hearty, and deeply aromatic with curry leaves and roasted coconut.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 13 gSaturated Fat
• 78 gCarbs
• 14 gFiber
• 6 gSugar
• 18 gProtein
• 420 mgSodium
• 860 mgPotassium
• 95 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Puttu (steamed rice cake)

• 2 cups rice flour (puttu flour)
• 1/2 tsp salt
• 3/4 to 1 cup water, as needed
• 1 cup freshly grated coconut

For the Kadala Curry

• 1.5 cups dried black chickpeas (kadala), soaked overnight
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 dried red chilies, broken
• 1 sprig fresh curry leaves
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 to 3 green chilies, slit
• 2 medium tomatoes, finely chopped
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1/2 tsp freshly ground black pepper
• 1 cup grated coconut
• 2 cups water
• Salt to taste

Directions

1. Drain the soaked chickpeas, add them to a pressure cooker with 2 cups water, 1/2 tsp salt, and 1/4 tsp turmeric, then pressure cook for 4 to 5 whistles until tender but not mushy. Drain and reserve the cooking water.
2. Heat coconut oil in a heavy pan over medium heat. Add mustard seeds, cumin seeds, dried red chilies, and curry leaves; once the mustard pops, add the chopped onion and sauté until golden brown, about 6 to 7 minutes.
3. Stir in the ginger-garlic paste and green chilies, cooking for 1 minute until fragrant. Add tomatoes, turmeric, coriander powder, garam masala, and black pepper; cook until the oil begins to separate from the masala, about 5 minutes.
4. Add the cooked chickpeas along with 1.5 cups of the reserved cooking water. Simmer uncovered for 8 to 10 minutes. Blend the grated coconut with 1/2 cup warm water to extract a thick coconut milk, pour it into the curry, and simmer another 5 minutes. Adjust salt and remove from heat.
5. To prepare the puttu flour, sprinkle water a little at a time over the rice flour mixed with salt, rubbing gently between your palms until the mixture resembles coarse breadcrumbs and holds its shape when squeezed (do not form a dough).
6. Fill a puttu maker (or a cylindrical steamer mold) by alternating layers of the moistened rice flour and grated coconut, finishing with a coconut layer on top. Cover and place in a steamer.
7. Steam the puttu over boiling water for 8 to 10 minutes until firm and aromatic; the cake should slide out cleanly when unmolded onto a plate.
8. Repeat with the remaining flour to make 4 puttus. Serve hot alongside the warm kadala curry, with sliced ripe banana and a small bowl of sugar on the side for an authentic Kerala breakfast.

Cook’s Notes

• Soak the black chickpeas overnight (at least 8 hours) for even cooking; a pinch of baking soda in the soaking water speeds softening.
• If you cannot find puttu flour, lightly dry-roast regular rice flour for 4 to 5 minutes, then cool before moistening to mimic the texture.
• A traditional puttu maker is ideal, but you can improvise with a tall steel glass pierced with holes, set on a perforated plate inside any steamer pot.
• For a deeper flavor, dry-roast the grated coconut for the curry until lightly browned before blending it into milk.
• Serve with ripe Kerala banana (nendran) and a pinch of sugar on top of the puttu for the classic sweet-savory contrast.

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