Puttu Kadala
Steamed rice-coconut cylinders with spiced black chickpea curry. Most iconic Kerala breakfast.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Puttu Podi (Roasted Coarse Rice Flour) — 220 g (ground)
- Coconut — 100 g (chopped)
- salt (optional) (whole)
Side
- Red Chilli Powder (Lal Mirch) — 4 g (whole)
- Black Chickpeas — 150 g (soaked)
- ginger garlic paste — 12 g (paste)
- Mustard Seeds (Black) — 3 g (whole)
- Curry Leaves — 2 g (whole)
- onion — 80 g (chopped)
- Tomato — 80 g (chopped)
- garam masala powder — 3 g (whole)
- coriander powder — 6 g (whole)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Soak the black chickpeas (kadala) overnight, then pressure-cook with salt until soft. Reserve the cooking liquid.
- For the curry: heat coconut oil, splutter mustard seeds and curry leaves. Add onion and saute until golden, then add ginger-garlic paste and cook until raw smell disappears.
- Add tomato, turmeric, coriander powder and red chilli powder. Cook until the tomato softens and oil separates.
- Add the cooked black chickpeas along with their cooking liquid and a little grated coconut. Simmer for 10 minutes, then stir in garam masala and coriander leaves.
- For the puttu: mix puttu podi with salt, sprinkle water and rub in until crumbly (breadcrumb-like, not wet dough).
- Layer the moist rice flour and grated coconut alternately in a puttu maker, and steam for 8-10 minutes until steam rises freely from the top.
- Unmould the steamed puttu cylinders and serve hot with the kadala curry.
Common questions
- Puttu Kadala ko English mein kya kehte hain?
- केरल पुट्टू कडला ko English mein Puttu Kadala likhte hain.
- Ek plate Puttu Kadala mein kitni calories hoti hain?
- 525 kcal per plate.
- Kitna time lagta hai?
- 50 min lagta hai — 30 min taiyari, 20 min pakana.