Puttu and kadala curry is a classic Kerala breakfast: steamed cylinders of rice flour and coconut served with a warmly spiced black chickpea curry. The contrast between soft puttu and creamy curry makes the meal satisfying.
Puttu
- 2 cups roasted rice flour
- 1/2 teaspoon salt
- Water as needed
- 1 cup grated coconut
Kadala curry
- 1 cup cooked black chickpeas
- 1 onion, tomato and 1 teaspoon ginger-garlic paste
- Coconut oil, mustard seeds, curry leaves
- Turmeric, coriander powder, chilli powder and garam masala
Method
- Mix rice flour and salt. Sprinkle water gradually until the flour feels damp and holds when pressed, but remains crumbly.
- Layer coconut and flour in a puttu mould and steam for 6–8 minutes.
- Temper mustard seeds and curry leaves in oil. Cook onion, ginger-garlic and tomato until soft.
- Add spices, chickpeas and enough water. Simmer for 10 minutes and adjust salt.
Serve hot. Do not pour water into the flour all at once; a light, even crumb gives the best texture.
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