This classic dish for Puttu and Kadala Curry immerses you in South India’s rich gastronomic tapestry. This nutritious mix of steamed rice flour cylinders (Puttu) and a spiced black chickpea soup (Kadala soup) has been a family breakfast staple for generations in Kerala. Join us on a culinary trip as we explore the history, step-by-step preparation, and delectable flavors of this traditional South Indian meal.
History:
Puttu and Kadala Curry have profound cultural and culinary origins in Kerala, India’s southwestern state famed for its beautiful scenery and vibrant customs. Puttu, a portable and easy food for travelers and farmers, was traditionally produced by stacking ground rice with grated coconut and heating it in bamboo or metal cylinders. The inclusion of Kadala Curry, a powerful black chickpea curry seasoned with aromatic spices, balances the mild flavor of Puttu well, resulting in a balanced and satisfying lunch.
Puttu and Kadala Recipe
Puttu and Kadala
Equipment
- Puttu Maker
- Steamer or Idli Cooker
- Frying pan
- Cooking pot
- Mixing bowls
- Wooden spoon
- Knife
Ingredients
- For Puttu:
- - 2 cups rice flour
- - 1 cup grated coconut
- - 1 teaspoon salt
- - Water as needed
- For Kadala Curry:
- - 2 cups black chickpeas soaked overnight
- - 1 large onion finely chopped
- - 2 tomatoes chopped
- - 3 green chilies slit
- - 1 sprig curry leaves
- - 1 tablespoon ginger-garlic paste
- - 1 tablespoon coriander powder
- - 1 teaspoon turmeric powder
- - 1 teaspoon red chili powder
- - 1 teaspoon garam masala
- - Salt to taste
- - 2 tablespoons coconut oil
- - 1 teaspoon mustard seeds
- - 1 teaspoon cumin seeds
Notes
Step-by-Step Cooking Guide:
Step 1: Prepare Puttu.- In a mixing bowl, combine the rice flour, grated coconut, and salt.
- Gradually add the water and stir thoroughly until the mixture resembles breadcrumbs.
- Fill the Puttu Maker with alternating layers of rice flour and grated coconut.
- Steam the Puttu in a steamer or Idli cooker for 15-20 minutes until done.
- In a cooking pot, simmer the soaked black chickpeas until soft.
- In a frying pan, heat the coconut oil and add the mustard and cumin seeds.
- Combine the chopped onions, green chilies, and curry leaves. Sauté onions until they are golden brown.
- Stir in the ginger-garlic paste and simmer until the raw fragrance is gone.
- Add the diced tomatoes and simmer until soft.
- Combine coriander, turmeric, red chili powder, and salt. Cook the spices until oil separates.
- Add the boiling chickpeas and stir thoroughly. Allow it to simmer for 10–15 minutes.
- Finish with garam masala and fresh coriander.
Conclusion:
Try this Puttu and Kadala Curry dish to experience Kerala’s culinary legacy. Whether you enjoy breakfast or South Indian flavors, this delicious mix will take your taste senses to India’s beautiful landscapes. Gather your ingredients, follow our step-by-step instructions, and embark on a culinary adventure that embraces both tradition and flavor.
Equipment List:
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