Skip to main content

Puttu and Kadala Curry/Steamed Rice Cake and Black Chickpeas Curry- Kerala Breakfast


 Puttu and Kadala Curry

Puttu and Kadala Curry have steamed rice cakes with black chickpeas curry combo- a favorite and quintessential Malayali breakfast recipe. The combo is classic, healthy, and super delicious. It is the most common and favorite breakfast in Kerala,  made in every home throughout Kerala. Black chickpeas or Desi chickpeas are the best to make Kerala-style kadala curry. It is protein and fiber-rich with a warm earthy flavor. Kadala curry also goes well with appam or chapathi. The sauce is versatile and is good with any vegetable of your choice, lentils, or beans. The gravy consists of roasted ground coconut and aromatic spices.

Puttu is simple to make with roasted rice flour and grated coconut. What makes it hearty and filling is the combinations that go with puttu, like black chickpeas curry, green gram, pappadam, bananas, etc. For those who like fiery spice, like my grandmother, crispy fried salted dried chilly and pappadam makes the meal complete. Another classic combination with puttu is spicy chicken curry. Puttu is made with roasted rice flour and grated coconut. Puttu kutti or a steamer gives it a cylindrical shape. The roasted rice flour used to make puttu is coarse rice flour, and you can find puttu podi in Indian grocery stores. You can make puttu with rice flour, wheat flour, tapioca flour, semolina, ragi flour, or oats. The main taste maker in puttu is freshly grated coconut. Puttu and kadala curry is simple, satisfying, the very definition of comfort food.


The star ingredient in both puttu and kadala curry is coconut. Roasted coconut adds a unique flavor and crunch to the kadala curry. Grated coconut is mixed with rice flour to make puttu or steamed rice cake. Coconut is healthy food and if you are looking for some healthy options, try incorporating coconut into your diet.

When compared to beige-colored chickpeas, the black ones are rich and nutritious with high fiber content. Black chickpeas take more time to cook, so it is always good to soak the black chickpeas overnight and pressure cook them till soft and tender. Like to try this authentic Kerala breakfast? Get your ingredients together and try this recipe, you will surely love it.

How to make Puttu/ Kerala Steamed Rice cakes?

Ingredients
Rice flour (puttu podi)- 2 cup
Coconut grated - 1 cup
Sugar- 2 tsp
salt- 1/3 tsp
water as needed

Take rice flour in a bowl and rub in 3/4 grated coconut using your palm. Set aside the rest of the coconut for later use.

Mix sugar and salt in 1/3 cup of water and sprinkle it little by little, into the flour and blend well. The rice flour coconut mixture should resemble wet sand with no lumps.  To check whether the moisture is even,  take a handful, and press it into the form of balls. It should hold together and also easily break off when crumbled. Keep this mixture covered as it tends to dry out. If it dries out,  sprinkle more water.
Take the puttu maker and fill the bottom layer with a teaspoon of grated coconut. Fill in with the moist flour and finally top with another layer of grated coconut. Bring three cups of water to boil in the pressure cooker and place the steamer carefully in the nozzle and allow it to cook. Let it steam for around four to five minutes till you see steam escaping from all sides on the top. Carefully push the puttu out of the puttu maker from the back using a wooden ladle.

Kadala Curry Recipe

Ingredients
Kadala/Black chickpeas- 1 cup
Onion- 2 medium
Shallots chopped- 1/2 cup
Tomato- 1 medium
Coconut- 1 cup
Ginger garlic paste- 1 1/2 tsp
Coconut sliced- 3 tbs
Dry red Chilly 5-6
Coriander seeds- 1 1/2 tsp
Turmeric powder- 1/3 tsp
Garam masala- 1/2 tsp
Green chilly- 2
Curry leaves
salt to taste
Coconut oil- 2 tbs

Soak chickpeas for 6 hours or overnight. Pressure cook the soaked chickpeas with enough salt, two green chilly, and half the sliced onion. Cook until five whistles and let the pressure release naturally. For the Instant pot, cook at high pressure for 25 minutes and let the pressure release naturally.
In a frying pan roast coriander seeds, dry red chilly, and coconut till dark brown. Allow to cool and make a fine paste.
Heat a pan and saute coconut slices till golden brown, and add sliced onions and chopped shallots. Saute and fry till it is almost caramelized and light brown. Add turmeric, ginger garlic paste, curry leaves, and saute for one more minute, followed by finely chopped tomatoes. When tomatoes are soft, and the oil separates, add the cooked chickpeas along with its water and let it simmer for 3-4 minutes. Add the ground coconut paste and simmer for two minutes or till the gravy thickens. Sprinkle garam masala and fresh curry leaves and mix well. Serve with puttu.


 
You might also like, 
 

Try this..

Hope you will all enjoy...

Comments

  1. Looks delish and I love this combo...just today saw the same in Varsha blog :)

    ReplyDelete
  2. Kadala curry with puttu looks delicious.

    ReplyDelete
  3. wow, such a healthy cuurry looks so good

    ReplyDelete
  4. This is a perfect combo with puttu, looks very delicious.

    ReplyDelete
  5. what a tempting and drooling curry....they look awesome!

    ReplyDelete
  6. it looks yummy,comfort food all throughout!

    US Masala

    ReplyDelete
  7. HEalthy , protein packed dish :)

    ReplyDelete
  8. That made me homesick Suja.
    btw,You have a great place here..!!

    ReplyDelete
  9. all time fav i like it .ur clicksmake the curry tempting

    ReplyDelete
  10. Superb combo & all time favourite........

    ReplyDelete
  11. this is a heavenly combination from Kerala :)

    ReplyDelete
  12. Been a bit busy Suja and now i realize I missed a lot :)

    ReplyDelete
  13. My most fav items are on ur palate...Pass t here and will empty within minutes

    ReplyDelete
  14. i remember the my chilhood days in Kerala....beautifully made

    ReplyDelete
  15. looks very delicious dear.....enikku black kadala vide kittilla

    ReplyDelete
  16. A very delicious curry, one of my favourite :-)

    ReplyDelete
  17. Thanks for stopping by..thats my fav breakfast there..:)

    ReplyDelete
  18. Suja.. Tht puttu looks so cute.. nice shape and colrs.. Perfect breakfast.. yummmm

    ammaandbaby.blogspot.com/

    ReplyDelete
  19. looks perfect ...my fav i just made it last week

    ReplyDelete
  20. It has been a while since i ate puttu and kadala! very tempting!

    ReplyDelete
  21. my first time here. happy to have chanced on you. puttu and kadala my fave too. is it true that you have to reduce the soaking time for chickpeas to make it less gassy...of course the cooking time ups...

    ReplyDelete
  22. The black peas curry looks delish ....it's my hubby's fav :)

    Cheers,
    Satrupa

    http://satrupa-foodforthought.blogspot.com

    ReplyDelete
  23. Both looks absolutely divine, prefect combo..

    ReplyDelete
  24. My fav fav combo for breakfast, Kadala curry looks simply superb..

    ReplyDelete
  25. love this..looks so delicious..ippo venam :)

    ReplyDelete
  26. This is a family fav breakfst combo in our home...looks wonderful

    ReplyDelete
  27. Adipoli! This feels so like home.

    ReplyDelete
  28. This is my fav combo..Lovely picture! Njangalkkum undu oru puttu and kadala draftsil..

    ReplyDelete
  29. I am loving this breakfast dish,Sujatha.Loved the neatly done round pile of puttu,I am actually drooling over this dish,looks terrific:)

    ReplyDelete
  30. Thanks all for stopping by and for the lovely comments.

    ReplyDelete
  31. The evergreen combo! Looks so tempting!

    ReplyDelete

Post a Comment

Popular Posts

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please share your idea

Kerala Beef Vindaloo- Anglo-Indian Recipe

Kerala Beef Vindaloo Vindaloo is often synonymous with fiery, bold, pungent curries. It is one Indian curry that needs no introduction. It is lip-smacking delicious, tenderly cooked meat in a spicy gravy. It is almost pickle like with flavor of vinegar and ground mustard. But again, the perfect vindaloo curry strikes the right balance with chilies, aromatic spices, and vinegar- a perfect balance of acidity, spicy heat, and flavor of earthy spices. Authentic Goan Vindaloo is made with pork, but you can also use beef or mutton. Vindaloo may sound complicated, but it is an easy recipe. You can make a restaurant-style curry right in your kitchen. Today I am sharing two ways to cook this recipe. The  traditional slow-cooked stove top recipe  and  an Instant pot recipe . Recently I have been making this curry in Instant pot and it comes out perfect each time. Beef Vindaloo is a quintessential dish for Christmas feasts in Kerala. It is popular among Christians and the Anglo-I

Uzhunnu Vada/Urad Dal Vada

Uzhunnu Vada/Urad Dal Vada Uzhunnu vada or medu vada is a very common snack in south India and is a perfect accompaniment with a cup of hot piping tea.I like it as a snack but again cannot resist when it is served with idli,sambar and chutney as breakfast. One might wonder where does all the aroma come from? The  plain deep fried lentils is by itself flavorful because I make them often for  vada curry. But in uzhunnu vada the addition of pearl onions,ginger and curry leaves imparts a wonderful aroma that is irresistible.This is something I really missed when I came here to the US until I started making my home made version. Try this you will surely love it. Ingredients Urad Dal/Black lentil skinless- 1 cup Rice flour- 2 tsp Pearl Onions- 4-5 Ginger finely chopped- 1 inch thick Curry leaves finely chopped- 1 spring Green chilly  finely chopped- 3 Whole black pepper- 5-6 salt to taste Oil- 2 cup to fry Wash and soak urad dal and rice for about 4-5 hours. Drain