Puttu and kadala curry is the breakfast most Malayalis grew up with. Puttu is coarse rice flour, moistened and layered with grated coconut in a cylindrical steamer called a puttu kutti, then steamed until it holds its shape. It is pushed out as a log and broken up at the table. Kadala curry, made with small black chickpeas, is its most popular companion.
The puttu is soft, crumbly and lightly salted, with sweetness from the coconut. The curry is earthy and robust, thickened with coconut roasted until dark brown, which gives it its colour and nutty depth. People mash the puttu with the curry by hand, sometimes adding a ripe banana or pappadam on the side.
At a glance
| Region | Kerala |
|---|---|
| Cuisine | Kerala |
| Diet | Vegan |
| Course | Breakfast |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 65 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | rice flour / coconut / black chickpeas / shallots |
Ingredients
For the puttu
- 2 cups roasted puttu podi (coarse rice flour)
- 3/4 tsp salt
- about 3/4 cup water
- 1 cup freshly grated coconut
For the kadala curry
- 1 cup kala chana (black chickpeas), soaked overnight
- 1 tsp salt
- 1 cup grated coconut
- 1 tbsp coriander powder
- 1 tsp Kashmiri chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala
- 2 tbsp coconut oil
- 1/2 tsp mustard seeds
- 8 shallots, sliced
- 1 inch ginger, chopped
- 2 green chillies, slit
- 2 sprigs curry leaves
- 1 small tomato, chopped
Method
- Pressure cook the soaked chickpeas with salt and 2.5 cups water for 6-7 whistles on medium heat, until soft. Keep the cooking water.
- In a dry pan, roast the grated coconut on medium-low heat for 8-10 minutes, stirring constantly, until deep brown and fragrant. Add coriander powder, chilli powder and turmeric, roast 30 seconds more, cool and grind to a fine paste with a little water.
- Heat coconut oil, splutter mustard seeds, then add shallots, ginger, green chillies and one sprig of curry leaves. Saute for 5 minutes until golden. Add tomato and cook until soft.
- Add the chickpeas with their water and the coconut paste. Simmer for 10-12 minutes on low heat until the gravy thickens. Mash a few chickpeas against the pan to thicken it more. Stir in garam masala and the remaining curry leaves.
- For the puttu, mix the rice flour and salt. Sprinkle water a little at a time, rubbing with your fingers, until the flour is evenly moist and holds together when pressed but breaks apart easily. It should feel like wet sand, not dough.
- Fill the puttu kutti: a layer of 2 tbsp coconut at the bottom, then rice flour up to about a third, then coconut, repeating until full, ending with coconut. Do not press down.
- Steam on high heat over boiling water for 6-8 minutes, until steam comes out steadily from the top holes. Push the puttu out onto a plate with the rod.
- Serve hot with the kadala curry.
Tips
- If you lack a puttu kutti, steam the moistened flour in idli moulds or a pressure cooker vessel with a coconut-shell attachment.
- Rubbing the flour with water is the whole technique; too wet and puttu turns heavy, too dry and it falls apart.
- Roast the coconut evenly and patiently; it is what makes the curry dark and nutty.
Serve with
Pappadam and a ripe small banana (poovan pazham), or a cup of hot tea.