Discover the Perfect Pairing: Puttu and Kadala Curry

I first had puttu and kadala curry as a child at a small tea shop in Fort Kochi during a trip to Kerala, and it completely changed how I thought about breakfast. The combination of the soft, steamed rice flour cylinders with the spicy black chickpea curry was unlike anything I had grown up eating in Mumbai. I remember asking the shop owner how the puttu got its layered texture, and he showed me the simple steel mould he used — just rice flour and coconut layered alternately and steamed. When I tried making it at home in Bangalore, getting the rice flour consistency right was the trickiest part. Too wet and it clumps, too dry and it crumbles. This recipe is the version I finally got comfortable with, and it now makes a regular appearance at our weekend breakfast table.

Puttu is one of the healthiest traditional foods from Kerala. It is made using just two ingredients — rice flour and freshly grated coconut — steamed together in a cylindrical mould until soft and fluffy. Coconut trees grow abundantly across Kerala, which is why coconut has found its way into almost every dish in the region's cuisine. That deep connection to coconut is part of what gives Kerala food its distinctive richness and aroma, and puttu is one of the simplest and most beautiful examples of that tradition.

Introduction: What Is Puttu and Kadala Curry?

Puttu Kadala Curry is a classic breakfast combination from Kerala. Essentially, puttu is a steamed, cylindrical rice cake layered with coconut. On the other hand, kadala curry is a spicy black chickpea curry cooked in a flavorful coconut-based gravy.

Together, they create a perfectly balanced meal. While the puttu has a soft yet crumbly texture, the kadala curry adds warmth and bold spice. Consequently, this pairing has become one of South India’s most loved breakfast dishes.

Moreover, this protein-rich meal is popular across Kerala and Tamil Nadu. In fact, many people enjoy it with ripe banana or palm sugar to add natural sweetness. Therefore, the dish offers both savory and mildly sweet flavor profiles in one wholesome plate.

History and Origin of Puttu Kadala Curry

The origins of puttu trace back to Kerala and Tamil Nadu, where rice and coconut form the dietary foundation. The word “Puttu” comes from Malayalam and Tamil, meaning “portioned” — referring to its layered, cylindrical structure.

Meanwhile, Kadala Curry is a hallmark of Kerala cuisine. Coconut gravies are widely used in the region; therefore, black chickpeas are often slow-cooked in roasted coconut paste and spices. As a result, the curry develops a deep, earthy flavor that pairs beautifully with the mild puttu.

Cultural and Traditional Significance

Breakfast Staple in Kerala

First and foremost, puttu kadala curry is a daily breakfast staple. Whether at home or in local restaurants, it is served fresh and steaming hot.

Healthy and Nutritious

In addition, the dish is high in fibre, plant protein, and healthy fats. Therefore, it keeps you full and energised for hours.

Festive and Special Occasions

Although it is an everyday meal, it is also prepared during festivals such as Vishu (Kerala New Year). Thus, it holds both cultural and emotional significance.

Pairing with Banana

Interestingly, many people enjoy puttu with kadala curry and ripe banana. As a result, the sweetness balances the spice, creating a unique flavour combination.

Prep Time & Cooking Time

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Nutritional Value (Per Serving)

Calories: 350 kcal
Protein: 12 g
Carbohydrates: 55 g
Fats: 10 g
Fibre: 7 g
Iron: 3 mg
Calcium: 100 mg

Overall, this meal provides a balanced combination of carbohydrates, protein, and essential nutrients.

Ingredients for Puttu Kadala Curry

For Puttu (Steamed Rice Cake)

• 2 cups rice flour (puttu flour)
• ½ cup grated coconut
• ¾ cup warm water
• ½ tsp salt
• ½ tsp cumin seeds (optional)

How to make the Kadala Curry (Black Chickpea Curry)

• 1 cup black chickpeas (soaked overnight)
• 1 large onion (finely chopped)
• 2 tomatoes (chopped)
• 1 tbsp ginger-garlic paste
• 2 green chillies (slit)
• 1 tsp mustard seeds
• 1 sprig of curry leaves
• 1 tbsp coconut oil
• ½ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste

For the Coconut Paste

• ½ cup grated coconut
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 dried red chilli

Step-by-Step Guide to Puttu Kadala Curry

1: Cook the Black Chickpeas

First, soak the black chickpeas overnight.
Then, drain and pressure cook them with water and salt for 6–7 whistles until soft.
Meanwhile, you can prepare the coconut paste.

2: Prepare the Coconut Paste

Dry roast grated coconut, fennel seeds, peppercorns, and red chilli until golden brown.
Afterwards, allow the mixture to cool.
Then, grind it into a smooth paste with minimal water.
Consequently, this roasted paste will enhance the curry’s flavour.

3: Prepare the Kadala Curry

Heat the coconut oil in a pan.
Once hot, add mustard seeds and let them splutter.
Next, add curry leaves, green chillies, and onions. Sauté until golden brown.
Then, add ginger-garlic paste and cook briefly.

Subsequently, mix in turmeric, red chilli powder, coriander powder, and garam masala.
Add chopped tomatoes and cook until soft.
After that, pour in the cooked chickpeas along with their water.
Finally, add the coconut paste and simmer for 10 minutes.
As a result, the curry thickens and develops a rich aroma.

4: Prepare the Puttu Dough

In a bowl, combine rice flour and salt.
Gradually add warm water while mixing gently.
The texture should remain crumbly, not sticky.
Importantly, do not overmix; otherwise, the puttu may become dense.

5: Layering and Steaming

Grease the puttu maker lightly.
First, add grated coconut at the bottom.
Then, layer rice flour mixture on top.
Repeat the layers and finish with coconut.
Steam for 8–10 minutes until cooked.

Alternatively, if you do not have a puttu maker, use an idli steamer or colander over boiling water.
Thus, you can still enjoy authentic puttu without specialised equipment.

Serving Suggestions

Serve hot puttu with kadala curry.
Additionally, pair with ripe banana or palm sugar for a sweet contrast.
For extra richness, drizzle a little coconut milk on top.

Tips for the Perfect Puttu and Kadala Curry

First, use lightly roasted rice flour for a better aroma.
Secondly, soak chickpeas overnight for faster cooking.
Moreover, ensure the puttu dough remains crumbly.
In addition, adjust spice levels according to preference.
Above all, use fresh coconut for an authentic taste.

FAQs About Puttu Kadala Curry

1. Can I use white chickpeas instead of black?

Yes, you can. However, black chickpeas provide a richer and more authentic flavour.

2. Do I need a puttu maker?

Not necessarily. For example, you can use an idli steamer or a simple strainer over boiling water.

3. How long does kadala curry stay fresh?

It stays fresh for 2–3 days when refrigerated. Simply, reheat before serving.

4. Is puttu gluten-free?

Yes! Since it is made with rice flour and coconut, it is completely gluten-free.

Conclusion

Puttu Kadala Curry beautifully represents Kerala’s rich culinary heritage. Not only is it wholesome and nutritious, but it is also deeply satisfying. Whether enjoyed spicy or slightly sweet, it makes for a perfect breakfast.

Ultimately, this dish combines tradition, flavour, and nutrition in one comforting meal.

In conclusion, try making Puttu Kadala Curry at home and experience authentic South Indian taste at its best.

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