Puttu and Kadala Curry
An authentic vegetarian recipe from Kerala, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
300g Rice flour (puttu podi)
150g Fresh grated coconut
250g Black chickpeas (kala chana), soaked overnight
150g Onions, finely chopped
100g Tomatoes, chopped
15g Ginger, finely chopped
6piece Garlic cloves, minced
3piece Green chillies, slit
20piece Curry leaves
40ml Coconut oil
4g Mustard seeds
4g Turmeric powder
6g Red chilli powder
8g Coriander powder
4g Garam masala
10g Salt
200ml Water
17 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Pressure cook the soaked kala chana with enough water and a pinch of salt for 5–6 whistles until completely tender. Reserve the cooking liquid.
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Prepare the puttu flour: mix rice flour with a pinch of salt. Sprinkle water gradually (about 4–5 tablespoons) and mix with your fingers until the flour resembles wet sand — it should hold shape when pressed but crumble easily.
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Fill the puttu maker (cylindrical mould): add a layer of grated coconut at the bottom, then a layer of the moistened rice flour, then coconut again, alternating until the mould is full. End with a coconut layer on top.
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Steam the puttu over boiling water for 8–10 minutes until steam comes out from the top. The puttu is ready when it slides out as a firm cylinder.
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For the kadala curry: heat coconut oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chillies, ginger, and garlic. Sauté for 2 minutes.
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Add chopped onions and cook on medium heat for 8 minutes until golden brown.
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Add tomatoes and cook for 4 minutes until soft. Add turmeric, red chilli powder, and coriander powder. Cook the spices for 2 minutes.
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Add the cooked kala chana along with some of the reserved cooking liquid. Stir well and simmer for 10 minutes until the curry thickens and the flavours meld.
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Add garam masala, adjust salt, and cook for 2 more minutes. The curry should be thick and coating the chickpeas.
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Serve the puttu cylinder on a plate alongside the hot kadala curry.
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Chef's Tips
The moisture level of the puttu flour is critical — too dry and the puttu will be crumbly, too wet and it will be dense and gummy. The wet-sand consistency is the right target.
Kala chana (black chickpeas) gives kadala curry its earthy, robust flavour; do not substitute with white chickpeas.
Coconut oil is non-negotiable for authentic Kerala flavour in both the puttu and the curry.
Leftover puttu can be crumbled and eaten with banana and sugar as a quick breakfast the next morning.
About This Dish
Puttu and Kadala Curry is a traditional vegetarian dish from Kerala, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The moisture level of the puttu flour is critical — too dry and the puttu will be crumbly, too wet and it will be dense and gummy. The wet-sand consistency is the right target. - Kala chana (black chickpeas) gives kadala curry its earthy, robust flavour; do not substitute with white chickpeas. - Coconut oil is non-negotiable for authentic Kerala flavour in both the puttu and the curry. - Leftover puttu can be crumbled and eaten with banana and sugar as a quick breakfast the next morning.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy