Puttu and Kadala Curry
Steamed rice cylinders with dark black chickpea curry.
About this dish
Puttu is perhaps the most iconic Kerala breakfast, traditionally steamed in bamboo tubes (Chiratta Puttu). It consists of layered rice flour and coconut, resulting in a crumbly yet moist texture. It is almost always paired with Kadala Curry, a spicy, earthy black chickpea gravy that represents the rustic flavors of the Kerala heartland.
Ingredients
For the Puttu
- 2 cups (300g) Puttu Podi (coarse roasted rice flour)
- 1/2 tsp Salt
- 1/2 to 3/4 cup Water, sprinkled gradually
- 1 cup Freshly grated coconut
For the Kadala Curry
- 1 cup (200g) Black chickpeas (Kala Chana), soaked overnight
- 1 cup Fresh coconut, thinly sliced (thenga kothu)
- 2 Onions, finely chopped
- 2 Tomatoes, chopped
- 1 tbsp Ginger-garlic paste
- 2 tsp Coriander powder
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
Method
- 1
Pressure cook the chickpeas
Drain the soaked chickpeas and place them in a pressure cooker with 3 cups of water and a pinch of salt. Cook for 6-8 whistles on medium heat until the chickpeas are soft and can be easily mashed between two fingers. Retain the cooking liquid as it contains all the flavor.
- 2
Sauté aromatics for curry
Heat 1 tablespoon of coconut oil in a pan. Add the coconut slivers and fry until they turn golden brown. Remove and set aside. In the same oil, add mustard seeds; once they pop, add the onions and sauté until deep golden brown, which takes about 8-10 minutes.
- 3
Bloom the spices
Add ginger-garlic paste to the onions and sauté until the raw smell disappears. Lower the heat and add coriander, chili, turmeric, and garam masala. Stir for 30 seconds until fragrant, taking care not to burn the dry spices.
- 4
Simmer the curry
Add the tomatoes and cook until they turn mushy and the oil starts to separate. Add the cooked chickpeas along with their water and the fried coconut slivers. Mash a handful of chickpeas with a spoon to thicken the gravy, then simmer for 10 minutes on low heat until the sauce is thick and dark.
- 5
Moisten the Puttu flour
In a large bowl, mix the rice flour and salt. Gradually sprinkle water a little at a time while mixing with your fingertips. The goal is to reach a 'wet sand' consistency where the flour holds its shape when pressed in your palm but crumbles easily when touched. It should not be a dough.
- 6
Layer the Puttu maker
Bring water to a boil in the bottom of a Puttu Kutti (steamer). Inside the cylindrical mold, start with a layer of 2 tablespoons of grated coconut, followed by 3-4 inches of the moistened rice flour. Repeat layers, finishing with coconut at the top. Do not press the flour down; it must stay loose for steam to pass through.
- 7
Steam the Puttu
Place the cylindrical mold onto the steamer base. Steam on medium-high heat. Once you see steady steam escaping from the top holes of the mold, cook for exactly 3-5 minutes. The aroma of steamed rice and coconut will signal it is done.
- 8
Unmold and serve
Carefully remove the cylinder and use a wooden stick or skewer to gently push the Puttu out from the bottom onto a plate. It should emerge as a perfect, intact cylinder with visible layers of white rice and snowy coconut.
Notes & variations
- If you don't have a Puttu maker, you can steam the mixture in small bowls (idli molds) for a similar taste.
- Roasted rice flour is essential; if using raw flour, dry roast it in a pan until it becomes free-flowing.
- The Kadala curry tastes even better the next day as the chickpeas soak up the spices.
- For extra richness, add half a cup of thick coconut milk to the curry at the final stage.
Serve with
Serve the hot Puttu cylinders with a generous ladle of Kadala curry and a ripe small banana (Palayankodan).
Cook's note
The secret to soft Puttu is the water ratio; if you add too little, it will be dry; too much, and it will become a dense cake.