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Puttu and Kadala

Our Puttu and Kadala Curry dish will introduce you to the real flavors of South India. Dive into history, follow our step-by-step instructions, and enjoy the flavors of this traditional breakfast treat. A nutritious and filling supper for four that will take you to the colorful kitchens of Kerala.
Prep Time20 minutes
Cook Time39 minutes
Course: Main Course
Cuisine: Indian
Keyword: Puttu and Kadala
Servings: 2
Calories: 499kcal

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.
  1. In a mixing bowl, combine the rice flour, grated coconut, and salt.
  2. Gradually add the water and stir thoroughly until the mixture resembles breadcrumbs.
  3. Fill the Puttu Maker with alternating layers of rice flour and grated coconut.
  4. Steam the Puttu in a steamer or Idli cooker for 15-20 minutes until done.
Step 2: Cook Kadala Curry
  1. In a cooking pot, simmer the soaked black chickpeas until soft.
  2. In a frying pan, heat the coconut oil and add the mustard and cumin seeds.
  3. Combine the chopped onions, green chilies, and curry leaves. Sauté onions until they are golden brown.
  4. Stir in the ginger-garlic paste and simmer until the raw fragrance is gone.
  5. Add the diced tomatoes and simmer until soft.
  6. Combine coriander, turmeric, red chili powder, and salt. Cook the spices until oil separates.
  7. Add the boiling chickpeas and stir thoroughly. Allow it to simmer for 10–15 minutes.
  8. Finish with garam masala and fresh coriander.
Step 3: Serve.
Serve the hot and steaming Puttu alongside the tasty Kadala Curry on the side. Enjoy a variety of textures and flavors that capture the essence of South Indian cuisine.